Author Jean Morrison
Curried Eggs - Cheap Recipe
Served with rice, this meal will easily serve four people. Sometimes, to make it stretch further, I will add left-over vegetables to it.
In the photograph I have added some left over roast potatoes. The left-overs, if used, need to be added just prior to the eggs. Let the left-overs heat up first, then gently fold in the eggs trying to keep them as intact as is possible. They will break up to a certain extent no matter how careful you are.
Cooking time: 30 minutes
Quantity: Serves 4
If you wish to print this recipe just press Ctrl + P on your keyboard.
It will print nicely minus all the un-wanted words and images.
For U.S. measurements and oven temperatures please use this Quantity Conversion Chart
1 tablespoon oil
2 onions, sliced,
Pinch of sugar
1 and 1/2 teaspoons curry powder
2 teaspoons chopped garlic
1/2 teaspoon ground cumin
2 carrots, peeled and diced
1 apple, cored and diced, keep the peel on
3 teaspoons vegetable stock powder
300 ml water
Approximately 1 cup shredded cabbage
400 gm tin light coconut cream
2 rounded tablespoons corn flour
Optional, any left over cooked vegetables in the fridge
Finely chopped spring onion greens
Salt and pepper
8 hard-boiled eggs, each cut into 4 portions
Place first six ingredients in a saucepan and cook for 10 minutes until onions start to change colour.
Add carrots, apple, stock powder and water. Bring to the boil and cook gently for 20 minutes. Add the cabbage and cook for 1 minute. Add half the tin of coconut cream to the pan and bring back to full heat.
In the meantime mix the remaining coconut cream with the corn flour in a small bowl till smooth. Stir this into the hot mixture until it thickens and boils. Add any left over vegies, spring onions greens, salt and pepper. Gently fold in the eggs and serve as soon as the eggs are warmed through
Serves 4. If adding in any left over vegies then it will serve more people.
If you don't have spring onion greens it doesn't matter. They are there just for a bit of colour. If you have peas then use a couple of handfuls of them instead to give the green colour. Add them with the carrots.
Eggs are one of the most versatile forms of nourishment available. Nutritionists recommend we eat a maximum of four eggs per week, although a study by the Harvard School of Public Health found that there is no significant link between eating eggs and developing cardiovascular disease in healthy individuals. However, the important Nurses' Health Study and the Health Professionals Follow-up Study have found that people with existing heart and diabetes problems should probably not eat more than 3 eggs per week. Most eggs sold today are infertile because there are no roosters housed with the laying hens. There are no nutritional differences between fertile and infertile eggs. Eggs contain all nine essential amino acids, making them a complete protein food. An egg shell has as many as seventeen thousand pores. Apparently hens turn over their eggs as many as fifty times daily; the purpose of this being that the yolk then doesn't adhere to the inside of the shell. A fresh egg will sink in water, but a stale one will float.
For more great recipes please visit the main Recipes Index