Indian 30 min

Keralan Egg Curry

Name: Keralan Egg Curry
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 8 large eggs; 3 tablespoons coconut oil; 1 teaspoon mustard seeds; 12 fresh curry leaves; 2 medium red onions, thinly sliced; 4 cloves garlic, minced; 1-inch ginger, grated; 3 green chiles, slit; 2 medium tomatoes, diced; 1 teaspoon Kashmiri chili powder; 1 teaspoon coriander powder; 1/2 teaspoon turmeric; 1 can (14 oz) coconut milk; Salt to taste; Steamed rice for serving

vegetariangluten-freedairy-freehigh-protein

Ingredientsfor 2

380

Cal

18g

Protein

14g

Carbs

30g

Fat

18 large eggs
23 tablespoons coconut oil
31 teaspoon mustard seeds
412 fresh curry leaves
52 medium red onions, thinly sliced
64 cloves garlic, minced
71-inch ginger, grated
83 green chiles, slit
92 medium tomatoes, diced
101 teaspoon Kashmiri chili powder
111 teaspoon coriander powder
121/2 teaspoon turmeric
131 can (14 oz) coconut milk
14Salt to taste
15Steamed rice for serving

Order ingredients on Instacart

Instructions

1
Hard-boil eggs: place in boiling water for 10 minutes, then ice bath. Peel and score each egg 3–4 times with a knife so the sauce can penetrate. Heat coconut oil over high heat. Add mustard seeds (cover until they pop) and curry leaves. Add onions and cook 8 minutes until golden. Add garlic, ginger, and green chiles. Cook 2 minutes.
2
Add tomatoes, chili powder, coriander, and turmeric. Cook 6 minutes until tomatoes break down completely. Add coconut milk and bring to a simmer. Cook 5 minutes.
3
Add scored eggs to the simmering sauce. Spoon sauce over the eggs repeatedly. Cook 5 minutes until the eggs absorb the sauce color and flavors. Season with salt. Serve over steamed rice.