Egg Curry. No need for rice just salad on the side.

Ingredients

12 boiled eggs cut in half
1/2 teaspoon chilli paste
1/2 teaspoon ground cumin
1/4 teaspoon garam masala
1 teaspoon dried coriander leaves
1/2 teaspoon salt
2 tablespoons of macadamia nut oil
1 medium onion diced finely
4 medium tomatoes diced finely
1cm grated root ginger
150 mls sour cream
ground pepper

1. Heat oil in a pan and over medium heat sauté diced onion and tomato until they are soft.
2. Add chilli paste, cumin, garam masala, coriander, salt and ginger to the tomato and onion mix and allow to simmer for 5 minutes.
3. Remove from the heat and allow the sauce to cool for 5 minutes.
4. Put half of the mixture into a blender and puree. Add the puree back to the sauce remaining in the pan and mix through.
5. Stir in the sour cream and gently increase the heat and bring back to a very gentle simmer.
6. Arrange eggs in the sauce and allow the eggs a minute to warm through.

Serving suggestion
You could serve with traditional curry but it is not a very liquid sauce so I generally serve with salad.

Egg Curry - An absolute family favourite.       2019 (c) Daisy Hedge