Egg curry with steamed rice

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 6 eggs eggs
• 2 onions onion, finely chopped
• 2 tomatoes tomato, pureed
• 1 tbsp ginger-garlic paste (adrak-lehsun)
• 0.5 tsp turmeric (haldi)
• 1 tsp red chilli powder
• 1 tsp coriander powder (dhania)
• 0.5 tsp garam masala
• 2 tbsp oil
• 300 g rice, uncooked, about 2 cups (about 480 ml)

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Hard-boil the eggs for 10 minutes, cool, peel and set aside.
2. 2Step 2. Heat the oil in a pan and fry the onion until golden, about 8 minutes.
3. 3Step 3. Add the ginger-garlic paste, then the tomato purée, turmeric, chilli and coriander powder, and cook until the oil separates.
4. 4Step 4. Add about 1 cup (240 ml) of water, bring to a simmer and cook for 10 minutes.
5. 5Step 5. Halve the boiled eggs, add to the gravy, sprinkle with garam masala and simmer for 3–4 minutes.
6. 6Step 6. Serve hot with steamed rice.

Allergens for your selection

• Contains: Eggs

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.