Curry Eggs over Rice (For Leftover Hard Boiled Eggs)

Name: Curry Eggs over Rice (For Leftover Hard Boiled Eggs)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons ground coriander; 2 tablespoons ground cumin; 1/2 teaspoon chili powder (hot or mild Indian style); 2 teaspoons ground turmeric; 1 tablespoon cider vinegar; 2 ounces water (or more as needed); 1/4 cup canola oil; 1 cup chopped onion (1 large); 2 tablespoons fresh ginger, chopped; 6 -8 garlic cloves, chopped; 3 cups chopped fresh tomatoes (about 6 small); 1 cup unseasoned tomato sauce (8 ounce can); 1 pinch sugar, to taste; 1/4 teaspoon salt, to taste; 1 teaspoon ground black pepper, to taste; 12 hard-boiled eggs, peeled, halved; 1/8 cup fresh cilantro leaves, chopped; 6 cups steamed white rice

Submitted by HeatherFeather

"A delicious main dish that uses up those leftover hard boiled eggs from Easter. The lady who prepared this on the show said that her mother used to make this dish often during Lent. I adapted this recipe from one I saw on "Calling All Cooks" on Food Network. This recipe halves beautifully. This is not a particularly spicy dish, just rich in flavor. (Note:There is no curry powder in this recipe - you are essentially making your own blend using various spices.)"

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photo by HeatherFeather

Ready In:: 45mins
Ingredients:: 18
Serves:: 6

ingredients

2 tablespoons ground coriander
2 tablespoons ground cumin
¹⁄₂ teaspoon chili powder (hot or mild Indian style)
2 teaspoons ground turmeric
1 tablespoon cider vinegar
2 ounces water (or more as needed)
¹⁄₄ cup canola oil
1 cup chopped onion (1 large)
2 tablespoons fresh ginger, chopped
6 -8 garlic cloves, chopped
3 cups chopped fresh tomatoes (about 6 small)
1 cup unseasoned tomato sauce (8 ounce can)
1 pinch sugar, to taste
¹⁄₄ teaspoon salt, to taste
1 teaspoon ground black pepper, to taste
12 hard-boiled eggs, peeled, halved
¹⁄₈ cup fresh cilantro leaves, chopped
6 cups steamed white rice

directions

Mix the first 4 spices along with vinegar and water to make a thin paste; set aside.
Heat a large saucepot over a medium heat and add oil.
Add onion, ginger, garlic and saute until golden brown.
Add spice mixture to the pot and stir well.
(Add more water in small amounts if mixture begins to stick.) Add chopped tomatoes to onion mixture.
Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups liquid.
Add to the pot and simmer 20 for minutes.
Add pinch of sugar, salt, and pepper to taste.
Cut eggs in half lengthwise and slide them into the sauce.
Serve over rice, sprinkled with fresh chopped cilantro.

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Reviews

This was really great, I did halve the recipe and added 2 chillies to the recipe for a bit of oomph and added a clove of garlic. This is really a keeper.

Latchy
This was excellent and very easy to put together!! The only thing I changed was that at step 3 I added 2 chopped green chili peppers for an extra kick. And I quartered the eggs. Served it with basmati rice and a bowl of chopped mango's Will make this again, thanks Heather!!

PetsRus
Hey this is exactly my egg curry. I was going to post it today but when I was going through the posts I noticed yours. I use only 1 tblsp oil, cayenne pepper powder and only fresh tomatoes. But other than that it is the same. Will not duplicate the post but will definitely rate it to let other folks know how special this is. :) Fay

Girl from India
Not bad! The flavors were great - I really like the combo of spices to make a curry, my family doesn't like too much spice and that usually rules out store-bought curry pastes. I halved the recipe for my family of three. My only complaints are that it was a lot of prep work (more than 15 minutes), and there wasn't enough of it. I will be making this again but won't halve it next time - if we have extra, I'll let you know how it keeps for leftovers!

kellymbrown
Nice enough but not something I'll make again. Just didn't have that special something. Would be OK as part of a buffet I guess. Needed some vegies to go with it.

Andrea-Oz