Indian egg curry
About £0.77 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Eggs8
- Onions2
- Chopped tomatoes400g
- Garlic3 cloves
- Ginger15g
- Curry powder15g
- Coconut milk200ml
- Rice300g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Boil the eggs (8) (9 min), cool and peel.
Kitchen note Eggs straight from the fridge into boiling water: 6 minutes for dippy, 8 for jammy, 10 for hard. Into cold water after so they peel easily.
- Fry the onion (2) until golden (10 min), then garlic (3 cloves), ginger (15g) and curry powder (15g) (1 min).
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Add the tomatoes (400g) and coconut milk (200ml) and simmer (10 min).
Kitchen note Shake the coconut milk tin before opening it. Once it's in, keep it at a gentle simmer so it doesn't split.
- Halve the eggs and sit them in the sauce. Serve with rice (300g).
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.