Thermobexta’s Golden Egg Curry

Golden egg curryThis is a mild curry, with a good dose of fresh turmeric, which gives it a bright colour and lovely flavour.

40g cashews
8 eggs
1.5L water
15g ginger, peeled
20g fresh turmeric, peeled
4 cloves garlic, peeled
2 onions, peeled and quartered (220g)
20g coconut oil
2 tsp black mustard seeds
1 tsp ground coriander
1 tsp ground cumin
25-30 dried curry leaves
40g water
400g canned diced tomatoes
100g cream (or coconut cream)
100g water
1 tsp salt
2 tsp coconut sugar (or rapadura)
2 big handfuls of baby spinach

1. Place cashews in mixer bowl. Process for 8 seconds/speed 8/MC on. Remove from bowl and set aside.

2. Add 1.5L water to mixer bowl. Place eggs in basket then set basket in place inside bowl. Cook for 14 minutes/steaming temperature/speed 4/MC on then remove basket and set aside. Discard water.

3. Place ginger, turmeric and garlic in mixer bowl. Blitz for 4 seconds/speed 7/MC on. Scrape down sides of bowl. Repeat.

4. Add onions. Chop for 5 seconds/speed 5/MC on. Scrape down sides of bowl.

5. Add oil. Saute for 5 minutes/steaming temperature/speed soft/MC off.

6. Add mustard seeds, cumin, coriander, curry leaves and 40g water. Cook for 2 minutes/steaming temperature/reverse/speed soft/MC off.

7. Add tomatoes, cream, salt, sugar, water and the milled cashews you set aside at the start. Cook for 10 minutes/steaming temperature/reverse/speed 1/MC on.

8. Cook a further 5 minutes/100/reverse/speed 1/MC on.

9. Meanwhile, peel and halve the cooked eggs, placing them into a thermal server as you go. Top with spinach then when the curry sauce is cooked, pour this over the eggs and spinach. Combine with a large spoon.

10. Serve with rice or cauliflower rice.

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9 thoughts on “Thermobexta’s Golden Egg Curry

  1. great recipe really creamy and yummy , I didn’t use curry leaves and I sliced up the egg much smaller for the kids, I used ground ginger and no sugar. We just ate it for the second night heated in the varoma at the same time as steamed salmon fillets . really good

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  2. What a lovely, creamy delicious curry. I dont like hot food so this is perfect for my taste. I couldnt get fresh tumeric so I used powdered for the colour & substituted it with fresh galangal. I served it with a yogurt raita, heaps of fresh coriander and mango chutney. Turned out yummy but I will try again with fresh tumeric and chicken or fish instead of egg. Great flavours!

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  3. Why did I wait so long to make this delicious curry!?! Yummo! Didn’t have any fresh tumeric so used 1tsp of dried tumeric in its place and also used fresh curry leaves instead of dried. I would never have believed an egg curry could be so yummy! Didn’t miss the meat at all!!

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  4. Made this for myself and a friend who is totally vegetarian (I am not) it was absolutely devine and her hubby (not vegetarian) pinched some of the sauce it was so yummy. Something that is definitely in our repertoire of enjoyable foods ☺️

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  5. This was absolutely delicious!!! Can’t believe I hadn’t seen it before. I didn’t have the curry leaves and used ground turmeric and jar ginger but was still so so good! My partner who ‘needs meat’ also loved it. Thank you for such a great recipe thats so easy too.

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