leveled up spiced egg curry with baby kale

Spiced egg curry is a WHOLE MOOD!

• Snazzy-looking
• Made with locally sourced organic eggs
• Adorned with fresh handpicked baby kale (Grown by Yours Truly)
• Spiced up with: Ginger, Garlic, Turmeric, Cumin, Red chili powder, Fennel seeds, and Garam Masala

Now, that we’ve established the MOOD, let’s get into why this recipe works as the perfect stand-in to get folks fed.

1. It’s easy peasy on the scale of difficulty. In less than 30 minutes, you’ll end hunger in your household. WIN!!
2. The ingredient variations are endless. You can make it using boiled eggs, toss in some mushrooms, eggplant makes for a meaty option, or add sweet potatoes to add a hefty balance. Experiment. Try different combinations.
3. All you need is a skillet for a one-pan meal. 🙌

Alright, enough with the preamble. Go make this spiced egg curry already…

Caramelized onions are involved … and when cooked to perfection, it brings out their natural, intensely flavored, and wonderful sweetness making them one of the star ingredients (and they’re in season!).

So what can you expect from the tomato base? It’s flavored with the aforementioned spices with a touch of coconut milk to bring out its velvety consistency. I tossed in baby kale leaves for a pop of chlorophyll giving it a unique twist.

I cracked in five eggs (hence egg curry ) to bring it all together.  The original recipe used boiled eggs, if poached eggs are your thing, go for it. As for my family, they prefer well-done. Whichever option you choose, it won’t take away from the DELICIOUS tasting assortment of GOODNESS going on here.

There’s nothing more comforting than a bubbling curry wafting with aromatics that will intoxicate your senses. And because it contains veggies and eggs to check the protein box, a side dish won’t be necessary.

BUT

MMMM, MMMM, it pairs perfectly with toasted Naan to capture ALL the flavor.

Know why? Because it’s an authentic CURRY.

My MOOD ForEVA.

Is curry your thing? Great! Here are a few of my favorites:

• Yellow Lentil Curry with Fresh Bok Choy
• Next level Curry Zucchini Noodles
• Tomato Curry Sauce because…Tomatoes!

How To Prepare Leveled up Spiced Egg Curry

leveled up spiced egg curry with baby kale

 

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Prep time

15 mins

Cook time

13 mins

Total time

28 mins

 

Spiced egg curry is fantastically easy to make with aromatic spices that play well with the fresh tomato base. The ultimate weeknight curry!

Author: Taste of Yummy

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!

3.5.3251

Recipe Inspired by Cook With Manali