leveled up spiced egg curry with baby kale
 
Prep time
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Spiced egg curry is fantastically easy to make with aromatic spices that play well with the fresh tomato base. The ultimate weeknight curry!
Author:
Serves: serves 5-6
Ingredients
  • 3 Tablespoons of Avocado oil
  • 2 Medium red onions diced
  • 1 teaspoon of freshly chopped garlic (garlic paste will do)
  • 1 teaspoon of freshly chopped ginger (ginger paste will do)
  • 2 Large Beefsteak tomatoes diced
  • ¼ cup of spring water
  • 1 teaspoon of Turmeric powder
  • 1 teaspoon of Cumin
  • 1 teaspoon of red chili powder
  • ½ teaspoon fennel seeds
  • ½ Teaspoon of Garma Masala
  • Pink sea salt to taste
  • Pinch of black pepper
  • ¼ cup of organic canned coconut milk
  • ½ cup of spring water
  • 5 Organic eggs
  • 1 teaspoon of Red Chili Pepper Flakes
  • 1 cup of Baby Kale Leaves
  • ½ cup of freshly chopped Cilantro
Instructions
  1. Add oil to skillet over medium-high heat. Add onions. Cook until caramelized.
  2. Stir in garlic and ginger cook until it turns aromatic.
  3. Add tomatoes and ¼ cup of water. Stir. Cook for 3 minutes. Reduce heat to low.
  4. Add all spices and sea salt to taste. Stir until well combined.
  5. Pour in coconut milk with the remaining ½ cup of water. Stir.
  6. Crack in eggs. Add baby kale along the sides of the pan. Sprinkle eggs with salt and pepper to taste.
  7. Sprinkle on chili pepper flakes and freshly chopped cilantro.
  8. Cover and cook for 10 minutes until eggs are well done.
  9. Serve warm with a slice of toasted Naan. Eat up!
Recipe by Taste of Yummy at https://www.tasteofyummy.com/leveled-up-spiced-egg-curry-with-baby-kale/