Coconut Egg Curry With Jeera Quinoa Recipe

About this recipe

A flavorful coconut-based egg curry paired with nutty and aromatic jeera quinoa, perfect for a wholesome dinner.

Ingredients

• 6 pcs White Eggs
• 100 g Quinoa
• 200 ml Coconut Milk
• - Baby Tomatoes
• 100 g Garlic
• loose Ginger
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• - Coriander Powder
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Boil the eggs for 10 minutes, then peel and set aside.
2. 2. Rinse quinoa under running water and cook it with 200ml water and 1 tsp cumin seeds until fluffy.
3. 3. Heat oil in a pan and sauté cumin seeds until aromatic, followed by chopped onions, garlic, and ginger.
4. 4. Add chopped tomatoes, turmeric, chili powder, and coriander powder; cook until the mixture thickens.
5. 5. Pour in the coconut milk and 150ml water, stirring well to form a smooth curry base.
6. 6. Add boiled eggs, season with salt, and simmer for 5 minutes to let flavors meld.
7. 7. Garnish the egg curry with fresh coriander leaves and turn off the heat.
8. 8. Plate the jeera quinoa and serve alongside the coconut egg curry for a complete meal.