Egg curry

3 servings Prep: 10 mins, Cooking: 45 mins
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Lightly spiced and ever so creamy, this boiled egg curry is comforting and packed with protein from the eggs.

By Independent Contributor April 09 2022
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Ingredients (13)

2 tbsp vegetable oil
1 onion — chopped
2 garlic cloves — minced
1 tsp ground cumin
1 bay leaf
1 tsp hot paprika
1 tsp garam masala
500 g tomatoes — crushed or blended
1 tbsp butter
400 ml yoghurt
250 ml chicken stock
1 tsp salt — or to taste
6 hard boiled eggs
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In a large pot on medium heat add oil, onions and garlic.

Add ground cumin, bay leaf, hot paprika and garam masala.

Cook until the onion has softened, about 10 minutes.

Then add crushed tomatoes, butter, yoghurt and chicken stock.

Mix well and bring to a simmer.

Simmer on low heat for 30 mins while occasional stirring.

After the sauce has thickened add salt to taste.

Add boiled eggs and cook for 5 mins.

Enjoy with basmati rice and hot naan.

Reprinted with permission from Kevin Obwar from Come Dine With Kevin, follow along on Instagram for more.

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