Simple, healthy, creamy, mildly spiced egg curry ready in about 20 minutes. A perfect week night dish and delicious served with any type of wheat flatbread.
So, I have a question for y’all – does meatless Mondays include eggs? I came up with this post for meatless Monday and then realized the controversy. I personally think eggs are not but, one might debate that egg is still a animal product. Let me put it this way…this is a great dish for any weeknight – Monday/Tuesday/….you get the idea:)
I have to give a shout out to my baby here. He came up with the idea of categorizing every recipe that I post based on the skill level, like easy/medium/difficult . I have seen this in many other blogs but to be fair, the only food blog that he ever reads is his mommy’s 😊. So, he came up with this idea from his expertise in playing ….what else, video games:) Going forward, I’m gonna take his suggestion and categorize my recipes based on the skill level – Easy, Intermediate, Ambitious
Don’t we all love curries? Curries are simple, flavorful and above all transports you to an exotic destination without having to leave your kitchen. Sweet, right! It is comfort food for me!!! I can eat curries for breakfast/lunch/dinner and the spicier the better. That said, both my children don’t seem to have that spice palate. They enjoy`Indian food, as long its on the mild side. This is one curry I make for them on a regular basis, you know…. those hectic days when I haven’t had much time to think about dinner, yet I want to feed them home cooked, healthy meal. I usually steam broccoli / green beans on the side, so they won’t miss out on the veggie department.
Egg drop is something that all of us associate with Chinese soups and not with a curry. Beaten eggs are slowly poured into hot simmering soup, cooking them almost instantly and hence the name. I have adopted the same method into a pan of hot simmering coconut curry. The egg cooks soft and creamy in less than a minute. This is a super quick method to make an egg curry when you compare to the traditional method of adding boiled eggs.
I promise that you can make this curry is about 20 minutes —let me guide you…
– Chop onion, pepper, garlic and ginger
– Place a pan on the stove and add oil (in the mean time get all the spices ready)
-Toast whole spices in the hot oil for a few seconds, add all the chopped ingredients and some salt (this will help in cooking the onions faster)
-while the onions are cooking, chop tomato and cilantro separately.
-when onions are golden (keep stirring occasionally), add chopped tomato, coriander and turmeric powder and stir occasionally
-in the mean time, break eggs into a measuring cup or a bowl and whisk with fork to combine, open a can of coconut milk and measure 1 1/2 cups of water and 1/2 cup coconut milk.
-When tomatoes and spices are well cooked, add water, coconut milk and remaining salt, let it come to a boil and reduce heat to medium-low and simmer for 5 minutes.
-Now slowly pour the beaten eggs all over the curry (just like you would for a egg drop soup) and let simmer for 1 minute.
– Take pan off heat and gently stir in chopped cilantro. Stirring the curry too much will break the eggs. If at all you have to stir, then be gentle.
Serve this curry with home made rotis (if you have the time), else stor ebought whole wheat naans / chappathi / tortillas work just fine.
Skill – intermediate
20-Minute Egg Drop Coconut Curry
2 large eggs
3 tablespoons vegetable oil
1 cinnamon stick
1/2 teaspoon fennel seeds
1 medium red onion, minced
1 jalapeños pepper, slit
2 cloves garlic, minced
1/4 inch piece ginger, minced
1 medium roma tomato, chopped
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
1 teaspoon salt, divided
1 1/2 cups water
1/2 cup coconut milk (I used this can )
1/2 cup chopped cilantro
1. Break eggs into a small liquid measuring cup (the spout makes it easier to pour the beaten eggs into the curry) or any small bowl and lightly beat with a fork. Keep aside.
2. Heat vegetable oil in a medium saucepan over medium-high heat until moderately hot.
3. Add cinnamon, cardamom, clove and fennel seeds, let the spices toast for few seconds.
4. Saute onion, jalapeños pepper, garlic, ginger and 1/2 teaspoon salt until golden and then add tomato, coriander powder and turmeric powder. Cook for about 3 minutes or until spices are toasted and tomato is mashed well (stir every 30 seconds).
4. Add water, coconut milk and remaining 1/2 teaspoon salt bring to a boil, reduce heat to low-medium and simmer for about 5 minutes.
5. Slowly pour the beaten egg all over the curry and let simmer for about 1 minute, to cook the eggs (do not stir after this)
Take pan off heat and stir in chopped cilantro (be gentle… we want the eggs in big chunks)
Serve curry with whole wheat naan/ rotis / flatbreads / parathas / chapati
Makes 3 servings