Egg Curry with Squash & Ginger
This egg curry is a bit of a mix of influences, with Gran Luchito Chipotle Paste supplying the heat whilst many of the other flavours are Southeast Asian and Indian-inspired.
We think it shows just how well fusion food can work. Eggs offer a great alternative to meat in curries; give it a go and see what you think.
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Prep time
30 mins
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Cook time
30 mins
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Total time
1 hour
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Ideal for
Vegetarian -
Make it
Mexican -
Serves
4
Find us in the
Mexican Section
Ingredients
- 2 red onions, sliced
- vegetable oil
- 2 tsp Gran Luchito Chipotle Paste
- 1 tsp ground coriander
- 1 tsp turmeric
- 5cm (2in) piece of root ginger, peeled and grated
- 3 garlic cloves, grated
- 1 cinnamon stick
- a handful of coriander, leaves and stalks roughly chopped separately
- 1 butternut squash, peeled and diced
- 400ml (14fl oz) coconut milk
- 400ml (14fl oz) vegetable stock
- 1 tbsp butter
6 eggs
TO SERVE
- Perfecct Boiled Rice
- 2 handfuls of almond flakes and pumpkin seeds, toasted
How to make it
- Fry the onions for 5 minutes in a little vegetable oil over a medium heat in a large frying pan.
- Add the Gran Luchito Chipotle Paste and cook for a further 5 minutes.
- Add the ground coriander, turmeric, ginger, garlic, cinnamon stick and a handful of roughly chopped coriander stalks and most of the leaves (hold some back for serving). Continue to cook for 10 minutes, stirring occasionally.
- Add the squash, stir and cook for about 15 minutes.
- Add the coconut milk, vegetable stock and butter. Stir and leave to thicken up for 15 minutes over a low–medium heat.
- Now is a good time to cook the rice.
- Add the eggs to a pan of boiling water and continue to boil for 6 minutes. Drain, then cover in cold water. Leave to cool before carefully peeling. Cut them in half lengthways.
- Add the halved eggs to the top of the curry, and serve with rice. Top each bowl with toasted almonds and pumpkin seeds and a sprinkling of the reserved coriander leaves.
Please Let Us Know What You Think Of This Recipe.