Egg Curry
March 25, 2026 • 0 comments
Here's what to do with your leftover Easter eggs! Serves 4.
Ingredients
- (1 dozen) Pasture Eggs, hard boiled, peeled and cut in half
- (1 TBSP) Cooking oil
- (1) Onion, finely chopped
- (1 inch) Ginger, peeled and finely chopped
- (1 C) Cream or coconut milk
- (1 TBSP) Lemon juice
- (1 tsp.) Ground cumin
- (1/2 tsp.) Salt
- (1/2 tsp.) Curry powder
- (2 tsp.) Tomato paste
- (1/2 C) Chicken stock
- (to taste) Chopped cilantro to garnish
Directions
Heat the cooking oil in a wide pot. Add the onion and fry for about 3 minutes or until onions begin to brown.
Add the ginger and fry, stirring for about 1 minute.
Add the remaining ingredients (cream through chicken stock) stir well to blend, and bring to a simmer.
Carefully add the egg halves, spoon the sauce over, and bring to a gentle simmer. Simmer for 5 minutes spooning the sauce over the eggs. Garnish with cilantro if desired.
Serve over rice, toast or my favorite -- Indian cabbage and carrot stir fry. This makes a simple supper or an elegant brunch dish.
