Quick and easy comfort food. You can serve these Curried Eggs over warm rice, but they also go well over biscuits, toast, or even potatoes. Add a side of steamed or roasted veggies and you have a fast and delicious meal. This recipe is naturally gluten free and you can make it dairy free as well by using one of our substitutions instead of butter.
We talk you through making these Curried Eggs in Episode 297 of our podcast. If you enjoy this dish, you may also enjoy our recipes for Sweet and Sour Fried Eggs and Eggs a la Marigold.
Ingredients
4-6 large chicken or duck eggs, hard-boiled and peeled
2 cups cooked white rice
1 tbsp butter, dairy free butter, or olive oil
1 yellow or white onion, finely chopped
1 carrot, peeled and sliced into small pieces
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp mild curry powder (sweet Madras curry)
1 tsp sweet paprika
1 can (14 oz) full-fat coconut milk
1 tsp brown sugar
½ cup of frozen green peas
Salt and pepper, to taste
Directions
Add butter or olive oil to a large skillet over medium heat and add the chopped onion and carrot. Cook for 6–7 minutes until very soft and the onions have browned a bit. Add the garlic and ginger and stir for 1 minute.
Pushing the vegetables to the sides of the pan, add the mild curry powder, sweet paprika, and a pinch of salt. Stir constantly for 30 seconds, just to toast the spices.
Pour in the coconut milk, the brown sugar, and the frozen peas. Stir everything together, then bring the pan to a low simmer and let it cook slowly to reduce and thicken the sauce. This usually takes about 9 or 10 minutes.
Slice the hard-boiled eggs in half lengthwise. Gently place them into the sauce, yolk-side up and let them get covered by the curry sauce and sit for a couple of minutes. Scoop out the eggs and generous amounts of the sweet curry sauce to pour over your rice or potatoes or whatever else you want to use.
