Egg And Spinach Coconut Curry Recipe

About this recipe

Rich and aromatic curry with boiled eggs and spinach, simmered in creamy coconut milk and spiced to perfection.

Ingredients

• 6 pcs White Eggs
• 250 g Spinach
• 200 ml Coconut Milk
• 500 g Onion
• - Tomato Ketchup
• 100 g Garlic
• loose Ginger
• 20 g Turmeric Powder
• 50 g Cumin Powder
• - Coriander Powder
• - Red Chilli
• 45 g Garam Masala
• 100 g Yellow Mustard Seeds
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Boil the eggs in water for 10 minutes, peel them, and set aside.
2. 2. Wash and roughly chop the spinach leaves, then blanch them in boiling water for 2 minutes.
3. 3. Heat vegetable oil in a pan, add mustard seeds, and let them crackle for 30 seconds.
4. 4. Add finely chopped onions, garlic, and ginger to the pan and sauté until golden brown.
5. 5. Stir in chopped tomatoes and cook until they are soft and mushy, forming a thick base.
6. 6. Mix in turmeric, cumin, coriander, red chili powder, and garam masala, cooking for 1 minute to toast the spices.
7. 7. Pour in the coconut milk and water, stirring well to create a smooth curry base.
8. 8. Add blanched spinach to the curry and simmer for 5 minutes until fully cooked.
9. 9. Place the peeled boiled eggs into the curry and gently stir to coat them in the sauce.
10. 10. Adjust salt as needed and cook for an additional 2 minutes to let the flavors meld.