Sri Lankan Egg Curry

Nutrition per serving

Estimated cost $3.20 per serving · $9.60 total

Ingredients

• 6 eggs, hard-boiled and peeled
• 400ml coconut milk
• 1 brown onion, diced
• 3 garlic cloves, minced
• 2cm ginger, grated
• 2 tsp Sri Lankan curry powder
• 1 tsp mustard seeds
• 10 curry leaves
• 1/2 tsp turmeric
• 1 tomato, diced

Contains: Eggs

Method

1. 1

   Fry the mustard seeds and curry leaves in oil until they splutter.

2. 2

   Add the onion, garlic and ginger and cook until soft.

3. 3

   Stir in the curry powder and turmeric, then add the tomato and cook 3 minutes.

4. 4

   Pour in the coconut milk and simmer 10 minutes.

5. 5

   Halve the eggs and gently add them to the curry, spooning sauce over them.

6. 6

   Serve with rice or roti.