Egg Curry and Quinoa
A protein-packed, flavorful Indian curry served with healthy quinoa.
⏱️ 45 min🍽️ Serves 1
🔥 420 kcal💪 22g protein🍚 45g carbs🥑 18g fat🌾 7g fibreper serving
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servings
Ingredients
- 🥚6 large eggs
- 🍚1 cup quinoa, uncooked
- 🧅1 large onion, finely chopped
- 🧄2 tsp ginger-garlic paste
- 🍅2 medium tomatoes, puréed
- 🥥½ cup full-fat coconut milk
- 🌶️1 tsp red chili powder
- 🌿1 tsp coriander powder
- 🧡½ tsp turmeric powder
- 🔥½ tsp garam masala
- 🌻2 tbsp vegetable oil
- 🧂 salt, to taste
- 🌿¼ cup fresh cilantro, chopped for garnish
Pro tips
- For extra richness, lightly pan-fry the boiled eggs before adding them to the curry.
- Adjust chili powder to your spice preference; for a milder curry, reduce the amount.
- Ensure quinoa is rinsed well to remove saponins, which can give it a bitter taste.
Method
- 1Hard boil the eggs, peel them, and make small incisions or prick them with a fork.
- 2Rinse quinoa thoroughly. Cook quinoa in 2 cups of water or broth according to package instructions, then set aside.
- 3Heat oil in a pan over medium heat. Sauté chopped onions until golden brown.
- 4Add ginger-garlic paste and sauté for another minute until fragrant.
- 5Stir in tomato purée, red chili powder, coriander powder, turmeric powder, and salt. Cook until the oil separates from the masala.
- 6Pour in coconut milk and a cup of water, bring to a simmer. Add the peeled eggs and cook for 5-7 minutes, allowing flavors to meld.
- 7Sprinkle with garam masala and fresh cilantro, then turn off the heat.
- 8Serve the hot egg curry alongside the cooked quinoa.