Egg Curry

Method

Egg Curry

For the egg curry:
1) Gently place the eggs in a saucepan and add enough water to cover the eggs. Bring to a boil over medium-high heat and cook until the eggs are fully cooked, about 5 mins. Remove from the heat and allow eggs to cool. Remove the eggs from the pot and peel off shells. Reserve.

2) Heat the oil in a shallow, wide pan over medium-high heat and add ginger. Cook for 15 secs and then add the spices and stir to toast for about 10 secs, then turn the heat down. Add the tomatoes and cook for another 2 mins. Turn heat to medium and add vegetable broth and bring to a simmer.

3) In a separate bowl, whisk the yoghurt and chickpea flour together and then slowly stir into the tomato sauce. Bring to a boil and then reduce heat to low and continue to cook for about 15 mins. Slice the reserved boiled eggs in half and gently place them in the sauce to reheat. Serve with rice.

For the tandoori masala:
1) Mix everything together in a small bowl. Store in a jar with a tight fitting lid.