Egg curry (vegetarian)

Vegetarian egg curry dish

When my daughter made the choice to become a vegetarian, I told myself that it would be an opportunity to discover a new way of cooking and products which until then had been unknown to me. Tofu, seitan and soy protein seemed to me to be interesting products and I wanted to discover them and integrate them into my dishes. I did a few tests, and I admit that I was not totally won over, at least in terms of taste. There was no regalade on my side and so I quickly dropped these products. I definitely should have tried other recipes, but I didn’t want to. I much prefer to cook classic dishes that simply do without meat.

Eggs offer many possibilities. One of my favorite dishes is egg curry. There is nothing simpler to prepare and it is really very, very good. Along with Naan breadthis dish is a most enjoyable lunch.
The sun is there, on the table!

Egg curry:

8 eggs (the best possible)
1 onion
2 cloves garlic
1 small red pepper
1 piece of ginger
1/2 bunch of cilantro
2 tsp garam masala (home)
1 tsp turmeric
1 small can of crushed tomatoes
vegetables soup
1 small cup frozen peas
salt pepper

Cook the eggs.
Count 10 minutes in boiling salted water.

Run them under cold water before peeling them.

Blend the onion, garlic, chilli, ginger and coriander stems.
Pour everything into a little oil and sauté over high heat.
Add the spices and cook for a few more minutes without letting it burn.
Add the can of tomatoes, the same can of broth and the peas. Simmer gently for about 15 minutes.
Add the eggs at the end to warm them up.

Serve with cilantro and naans.

Egg and naan curry

To finish: I also like to make this dish with curry paste, handy when I haven’t thought to buy all the necessary products. It notably replaces ginger, chilli and garam masala.
You can add a little more vegetable broth if needed.

Can be served with rice instead of naans.

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