 Curried Eggs
Makes 6 servings
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Ingredients
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1
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tablespoon vegetable oil
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1
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onion, chopped
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2
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cloves garlic, minced
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1
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piece (1-inch) fresh ginger, peeled and chopped
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1
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tablespoon mild curry powder
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1
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tablespoon all-purpose flour
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1
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tablespoon mango chutney or peach jam
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1-1/2
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cups vegetable or chicken stock
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1/8
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teaspoon salt
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1/8
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teaspoon black pepper
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1
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can (15 ounces) small potatoes, drained
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1
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package (10 ounces) frozen peas
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6
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hard-cooked eggs, peeled and quartered
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Hot cooked rice (optional)
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1. Heat oil in large skillet over medium-low heat. Cook onion, garlic and ginger 2 to 3 minutes or until onion and garlic are soft. Add curry powder. Cook and stir 30 to 40 seconds until powder starts to brown. Do not burn. Add flour and chutney; stir to blend. Add vegetable stock, salt and pepper; cook, stirring, until sauce is thickened.
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2. Add potatoes, peas and eggs. Heat until peas are cooked and potatoes and eggs are heated through. Serve with cooked rice and additional mango chutney, if desired.
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Curry Favor with Guests
Traditionally, curries are served with bowls or platters of assorted condiments, such as chopped tomatoes, chopped peanuts, sliced bananas, raisins, and shredded coconut. For a spectacular spread, set out many small dishes of toppings and invite guests to create their own customized curried eggs.
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© Publications International, Ltd.
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Printed
from fbnr.com
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