Coconut Egg Curry

Serves: 4 

Ingredients	Qty	Prep
Eggs	8 boiled	sliced in half
Onion	1 large	julienne
Tomato	1 can	15 oz
Coconut milk	1 can
Green chili	to taste
Ginger	2 inch piece	grated
Garlic	3 - 4 cloves	grated
Turmeric	1/4 tsp
Garam masala	to taste
Coriander powder	to taste
Red chili powder	to taste
Cilantro	to taste	garnish

Method:

• Fry onion, ginger, and garlic for a few minutes until onions are soft
• Add the masala powders and cook until fragrant
• Add the tomato and coconut milk, cook well for 5 - 10 minutes
• Adjust salt and pepper to taste and turn off the heat
• Finally add the boiled eggs and garnish with cilantro and freshly cracked pepper
• Serve with rice, roti, quinoa, idiyappam etc.