Spicy Egg Curry with Salad and Roti

Hard-boiled eggs simmered in a speedy, spicy Bangladeshi-style gravy, served with warm roti and a vibrant cucumber-tomato salad for a satisfying meal.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 7
• Cuisine: Bangladeshi
• Difficulty: Easy
• Cost: $1.82/serving

Dietary

• Nut-Free
• Dairy-Free
• Halal
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie
• Low-Fat
• Low-Carb

Tags

• quick
• spicy
• comfort food
• classic
• budget-friendly
• fresh

Ingredients

• 14 eggs (large)
• 2 tablespoon vegetable oil
• 1 yellow onion (large, finely diced)
• 1 tablespoon ginger (fresh, minced)
• 4 clove garlic (minced)
• 1.5 teaspoon ground turmeric
• 1.5 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon red chili powder
• 1.5 teaspoon salt
• 1 can diced tomatoes (undrained)
• 0.75 cup water
• 14 whole wheat rotis (store-bought)
• 1 cucumber (large, diced)
• 2 Roma tomatoes (medium, diced)
• 0.25 cup red onion (thinly sliced)
• 0.25 cup fresh cilantro (chopped)
• 1 tablespoon lime juice

Instructions

1. Place eggs in a large pot and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 12 minutes. Meanwhile, prepare the quick salad: in a medium bowl, combine diced cucumber, diced Roma tomatoes, sliced red onion, and 2 tablespoons of chopped fresh cilantro. Drizzle with lime juice and a pinch of salt. Set aside.
2. While eggs are standing, heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the finely diced yellow onion and cook, stirring frequently, for 3-4 minutes until softened and lightly golden.
3. Add the minced ginger and minced garlic to the skillet and cook for 1 minute more until fragrant.
4. Stir in the ground turmeric, ground cumin, ground coriander, red chili powder, and 1 teaspoon of the salt. Cook for 30 seconds, stirring constantly.
5. Stir in the canned diced tomatoes and 3/4 cup water. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, for 5 minutes, allowing flavors to meld.
6. Drain the hard-boiled eggs and transfer to an ice bath for 2-3 minutes. Peel the eggs and halve them.
7. Add the peeled, halved eggs to the curry sauce. Gently stir to coat and simmer for 2 minutes to warm through. Stir in the remaining 1/2 teaspoon salt and remaining 2 tablespoons of fresh cilantro.
8. Warm the store-bought rotis according to package directions, typically on a hot skillet for 30 seconds per side. Serve the spicy egg curry hot with warm roti and the fresh cucumber-tomato salad.

Notes

To ensure eggs peel easily, make sure to transfer them to an ice bath immediately after boiling. Adjust chili powder to your preferred spice level.

Nutrition (per serving)

• Calories: 196
• Protein: 13.8 g
• Carbohydrates: 9.1 g
• Fat: 12 g
• Fiber: 1.5 g
• Sodium: 742 mg
• Saturated Fat: 2.6 g
• Sugar: 3.9 g
• Cholesterol: 337 mg