Curried Eggs With Mushrooms And Celery Recipe

About this recipe

A high-protein, flavorful dinner featuring curried eggs, tender mushrooms, and celery in a creamy sauce. Perfect for those seeking a satisfying and easy-to-make meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Truffle Butter
• - Celery
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 500 Ml Dios Baco Pedro Ximenez Sherry, 500Ml
• 30G Dried Sliced Shiitake Mushrooms, 30G
• 400G Natco Rich & Creamy Coconut Milk, 400G
• 308G Roasted Sunflower Seeds, 308G
• 290G Portland Mills Jamaican Curry Powder, 290G
• 400G Whole Chickpeas In Water

Instructions

1. 1. Melt 3 tablespoons of butter in a heavy deep saucepan over medium heat.
2. 2. Add 1/3 cup of chopped celery and sauté until soft but not browned, about 3-4 minutes.
3. 3. Drain and slice 2 cups of shiitake mushrooms, then add them to the pan along with 1 teaspoon of curry powder. Stir well and sauté for 1-2 minutes.
4. 4. Stir in 3 cans of coconut milk and 1 can of coconut milk. Mix until combined.
5. 5. Gradually add 2 cups of milk, stirring constantly to create a smooth mixture. Cook over medium heat for 2-3 minutes.
6. 6. Rinse and mash 6 chickpeas into a bowl, then gently stir them into the saucepan. Cook for 5-7 minutes, stirring occasionally, until the chickpeas are heated through and incorporated into the sauce.
7. 7. Stir in 2 tablespoons of sherry and 2 tablespoons of chopped parsley. Adjust seasoning with salt and pepper to taste.
8. 8. Serve hot, garnished with 1/2 cup of chopped sunflower seeds for added texture and flavor.