Egg curry, basmati rice

Ingredients

  • 8 eggs
  • basmati rice

  • chopped cilantro

  • curry

  • 1 large onion
  • 2 cloves of garlic
  • 3 tablespoon(s) of oil
  • 2 cm of fresh ginger

  • 1 teaspoon(s) of powdered ginger

  • 1 teaspoon(s) of coriander
  • 1/2 teaspoon(s) sweet pepper

  • 1 teaspoon(s) of cumin
  • 1 can of tomato pulp (400 g)

  • salt, pepper

Preparation

  1. Brown 1 large chopped onion and 2 crushed garlic cloves in 3 tbsp. tablespoon of oil. Add 2 cm of grated fresh ginger, 1 tbsp. powdered ginger, 1 tbsp. coriander, 1/2 tsp. sweet pepper and 1 tbsp. of cumin. Brown everything for 2 minutes, then add 1 can of tomato pulp (400 g). Add salt and pepper and cook for 1 minute over low heat, covered.

  2. Meanwhile, hard-boil 8 eggs, then rinse them in cold water and peel them.

  3. Place the eggs in the curry, add salt and pepper. Serve hot, with basmati rice and chopped coriander.

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