Spicy Vegetarian Curry with Egg
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 6 eggs
- 1 Tbsp butter
- 1 Tbsp olive oil
- 3 cloves garlic cloves (chopped)
- 1 onion (finely chopped)
- 4 ozs button Mushrooms (sliced)
- 1 tsp ground cilantro
- 1 tsp ground Cumin
- 3 Cardamom (seeds only, crushed)
- ½ tsp ground ginger
- ½ tsp ground Turmeric
- ¼ tsp crushed, dried chili peppers (optional)
- 5 ozs peas
- 2 Tbsps tomato passata
- 1 ¼ cups cream (48% fat)
- salt
- peppers
Preparation
Kitchen utensils
1 deep bowl, 1 Hand mixer, 2 Bowls, 2 Fine-mesh sieves, 1 Whisk, 1 Baking sheet, 1 Parchment paper, 1 Offset spatula, 1 Kitchen towel, 1 Wire rack, 1 Fine grater, 1 Pot, 1 Wooden spoon, 1 Tea strainer, 1 Cutting board
Preparation steps
1.
Cook the eggs in boiling water for 8 minutes. Drain, cool slightly and shell. Set aside.
2.
Heat the butter and oil in a large, deep frying pan over a medium heat. Add the garlic, onions and mushrooms. Cook for about 10 minutes, until starting to brown. Add the spices and peas and cook for 1 minute.
3.
Add the passata and cream to the pan and gently heat through. Season to taste with salt and pepper.
4.
Cut the eggs in half. Divide the curry between warm serving plates, place the eggs on top and garnish with coriander and cashew nuts.
