Coconut Egg Curry

• Vegetarian

• Produce

  • 2 cloves Garlic
  • 1/2 inch Ginger
  • 1 Green chili
  • 1 Onion, medium

• Refrigerated

  • 4 Eggs, hard

• Baking & Spices

  • 1/2 tsp All-purpose flour
  • 2 Cardamom pods
  • 1 tsp Chili powder
  • 1 Cinnamon stick
  • 1 tsp Garam masala, powder
  • 1 Salt
  • 1 tsp Turmeric, powder

• Oils & Vinegars

  • 1 Oil

• Nuts & Seeds

  • 1/2 cup Coconut, unsweetened

• Frozen

  • 5 Curry, fresh leaves

Found on playfulcooking.com

Ingredients

• 4 eggs, hard-boiled
• 1 cinnamon stick
• 2 cardamom pods
• 2 cloves garlic, finely chopped
• 1/2 inch ginger, grated
• 1 medium onion, finely chopped
• 1 green chili finely chopped
• 1/2 cup unsweetened shredded coconut
• 5 fresh curry leaves
• 1 teaspoon garam masala powder
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1/2 teaspoon all-purpose flour
• salt
• oil

Directions

• Cut the hard-boiled egg in half and rub it lightly with all-purpose flour, salt, turmeric and chili powder. In a pan, heat some oil and fry the eggs for a couple of minutes. Keep it aside once done.
• Heat 2 tablespoons oil in a deep pan or wok. Add cinnamon stick, cardamom pods and allow it to infuse the oil for a minute. Add garlic, ginger and onion. Sprinkle salt and sauté until onion turns light golden brown. Should take about 3 to 4 minutes. Next, add curry leaves, green chili and turmeric powder. Give a stir and pour unsweetened shredded coconut. Add a little bit of water and cook for 2 more minutes. Finally, drop the fried hard-boiled eggs and add garam masala powder. Check for salt and add any, if required. Allow it to cook for a minute more. If it’s too dry and you prefer it with more gravy, add water or coconut milk and continue cooking for a few more minutes.
• Serve it warm with Indian flat bread or steamed rice.

Nutrition