Spiced Egg Curry with Rice and Red Onion Salad

A quick and hearty Nepali egg curry featuring boiled eggs simmered in a savory tomato-onion sauce, served with fluffy basmati rice and a zesty red onion salad.

• Prep: 5 min
• Cook: 20 min
• Total: 25 min
• Servings: 1
• Cuisine: Nepali
• Difficulty: Easy

Dietary

• Vegetarian
• Nut-Free
• Dairy-Free
• Pescatarian

Tags

• quick
• comfort food
• savory
• spicy
• fresh

Ingredients

• 2 eggs (large, hard-boiled, peeled)
• 1 tablespoon olive oil
• 0.25 yellow onion (finely chopped)
• 0.5 clove garlic (minced)
• 0.5 ounce fresh ginger (grated)
• 0.25 cup tomato puree
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon cumin powder
• 0.25 teaspoon coriander powder
• 1 pinch chili powder
• 0.92 cup water
• 0.5 teaspoon salt
• 0.33 cup basmati rice
• 0.25 red onion (thinly sliced)
• 1 tablespoon fresh cilantro (chopped)
• 1 tablespoon lime juice

Instructions

1. If you don't have pre-boiled eggs, place 2 large eggs in a small saucepan, cover with cold water by 1 inch, bring to a rolling boil, then remove from heat, cover, and let stand for 8 minutes. Drain, transfer to an ice bath, then peel and set aside. Otherwise, use pre-boiled eggs.
2. In a small saucepan, combine 1/3 cup basmati rice and 2/3 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
3. While rice cooks, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the finely chopped yellow onion and cook for 3 to 4 minutes until softened. Add the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.
4. Stir in the tomato puree, turmeric powder, cumin powder, coriander powder, and pinch of chili powder. Cook for 2 minutes, stirring constantly.
5. Add 1/4 cup water to the skillet, bring to a simmer, then add the peeled hard-boiled eggs. Cover and simmer gently for 5 minutes, allowing flavors to meld. Season the curry with salt to taste.
6. Prepare the red onion salad: In a small bowl, combine the thinly sliced red onion, chopped fresh cilantro, and lime juice. Toss to combine.
7. Serve the spiced egg curry hot alongside the fluffy basmati rice and fresh red onion salad.

Notes

To save time, use pre-boiled eggs available at many grocery stores. The red onion salad provides a refreshing counterpoint to the rich curry.

Nutrition (per serving)

• Calories: 505
• Protein: 19.3 g
• Carbohydrates: 65.5 g
• Fat: 19.1 g
• Fiber: 6.8 g
• Sodium: 750 mg
• Saturated Fat: 3.7 g
• Sugar: 7.2 g
• Cholesterol: 372 mg