EGG CURRY WITH TOMATOES AND CILANTRO
East this spiced-tomato Indian curry with rice for flatbread.
Provided by Dawn Perry
Categories Curry Egg Rice Dinner Ginger Tomato Coriander Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 17
Steps:
- Grind coriander and cumin seeds in spice mill or with mortar and pestle to a powder.
- Heat 1 Tbsp. oil in a large skillet over medium-high. Add onion and cook, stirring frequently, until soft and beginning to brown, about 5 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Add coriander, cumin, turmeric, and cayenne and cook until mixture starts to stick to bottom of skillet, about 1 minute. Add potatoes and remaining 1 Tbsp. oil and toss to coat. Add 1/2 cup water and scrape up any bits in bottom of skillet. Stir in tomatoes and their juices and salt. Bring to a simmer, breaking up tomatoes with a wooden spoon. Cover and cook, adding more water by the tablespoonful if necessary, until potatoes are tender, 20-25 minutes.
- Stir to combine (it's okay, and kind of preferred, if some of the potatoes get a little smashed here). Add eggs, turn to coat in sauce, and simmer until warmed through, about 5 minutes. Divide curry among bowls and top with cilantro and yogurt. Serve with rice or naan.
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Bubreezy claimais
bclaimais@aol.comI'm not sure why this recipe has such high ratings. I found it to be bland and uninspired.
Glory Erunhe
e27@aol.comThis recipe is a bit too complicated for me. I'm not a very experienced cook, and I found it difficult to follow the instructions.
Dee
dee19@gmail.comI found this recipe to be too spicy for my taste. I had to add a lot of yogurt to cool it down.
JR Rimon vai
vai_j63@gmail.comI'm not sure what I did wrong, but my egg curry turned out bland. I followed the recipe exactly, but it just didn't have much flavor.
Gulam Mahuddin
gulam-m@gmail.comThis egg curry recipe is a great way to use up leftover eggs. It's also a great meal for a weeknight dinner. It's quick and easy to make, and it's always a hit with my family.
Hloniphile Zulu
zhloniphile@hotmail.frI made this egg curry for a dinner party, and it was a huge hit. Everyone raved about the flavor. I'm definitely going to be making this again.
Georgia Penney
pg@gmail.comThis egg curry recipe is a keeper! It's easy to make and packed with flavor. I love that I can use pantry staples to make this dish.
Malisa Anabel
malisa@aol.comI'm not a big fan of Indian food, but I decided to give this recipe a try. I'm glad I did! The egg curry was delicious. The flavors were well-balanced, and the eggs were cooked perfectly. I'll definitely be making this again.
Prof. Muhammad Naeem Attari
p_a37@yahoo.comI followed the recipe exactly, and the results were amazing. The egg curry was flavorful and creamy. I served it with rice and naan, and it was a perfect meal.
John Fitzpatrick
j@gmail.comThis is the best egg curry recipe I've ever tried. The combination of tomatoes, cilantro, and spices is perfect. I highly recommend this recipe to anyone who loves Indian food.
seven40seven
seven40seven@yahoo.comI've made this egg curry recipe several times now, and it's always a hit. The flavors are amazing, and the eggs are cooked perfectly. I love that I can adjust the spice level to my liking. This is a great recipe for anyone who loves Indian food.
Morgan Moris
m-m5@aol.comThis egg curry recipe is a lifesaver! I'm a busy mom of three, and I don't always have time to cook elaborate meals. This recipe is quick, easy, and delicious. My kids love it, and I feel good about feeding it to them because it's packed with protein