Egg Curry

This versatile dish can be used as a base for various proteins. The original recipe called for adding hard-boiled eggs. This version instructs to crack eggs atop the curry and poach for a few minutes.

Ingredients

• 60ml (¼ cup) neutral oil, such as grapeseed or canola
• 2 medium yellow onions, chopped
• 6 garlic cloves, finely chopped
• 1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)
• 2 small cinnamon sticks
• 6 green cardamom pods
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon whole black peppercorns
• 6 Roma tomatoes, finely chopped
• 1 teaspoon kosher salt
• 240ml (1 cup) water
• ½ teaspoon garam masala

Preparation

Caramelize Onions

1. In a medium, heavy skillet, heat the oil over medium.
2. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes.

Add spices

1. Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes.
2. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric, and peppercorns.

Final Prep

1. Add the tomatoes, salt and 240ml (1 cup) water.
2. Cook, stirring occasionally until the mixture thickens and the fat rises to the top, about 15 minutes.
3. Stir in the garam masala and lower the heat. If the sauce isn’t runny, stir in 120ml (½ cup) water.

Eggs/Protein

These are suggestions:

• Add hard-boiled eggs
• Poach 4 to 6 eggs by making 4 to 6 wells in the curry. Crack fresh eggs into the wells, cover, and cook until the desired doneness.
• Add tofu, cook until hot.
• Add chickpeas.
• Add sweet potatoes.