Keralan Coconut Egg Curry

Keralan Coconut Egg Curry

Rating
5.00rating out of 5

(1765 reviews from our customers)

Prep Time

30 min

Cuisine

Indian

Use within

6-7 days

This dish sees perfect just-set hard boiled eggs snuggled into caramelised onion and sweet potato in a creamy curried coconut sauce. Served with buttered sultana rice, fresh coriander and nigella seeds. Proper, healthy comfort food. Eggscellent stuff!

Prep Time

30 min

Cuisine

Indian

Use within

6-7 days

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
basmati-rice
150g fragrant basmati rice
Onion
1 onion
FLECKED coconut cream 50g
1 flecked coconut cream sachet (50g)
fresh-coriander
20g fresh coriander
Egg
3 British free range eggs †
garlic-clove
3 garlic cloves
Nigella seeds
1 tsp black nigella seeds
Sultanas
30g sultanas
Vegetable-stock-cube
1 vegetable stock cube †
turmeric
1 tsp bright yellow turmeric
mild-curry-powder
1 tbsp home blend curry powder
sweet-potato
300g sweet potatoes
You Will Need
Butter, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • basmati rice
  • brown onion
  • solid coconut cream
  • coriander
  • British free range eggs<strong>†</strong>
  • garlic clove
  • nigella seeds
  • sultanas
  • vegetable stock cube<strong>†</strong>
  • ground turmeric
  • curry powder
  • sweet potatoes
Typical Values per 100g per serving
Energy 719 kJ
172 kcal
3466 kJ
828 kcal
Fat
of which saturates
6 g
3.6 g
28.8 g
17.3 g
Carbohydrate
of which sugars
25.4 g
5.7 g
122.5 g
27.7 g
Fibre 0.5 g 2.2 g
Protein 5 g 24.3 g
Salt 0.2 g 0.97 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
basmati rice
brown onion
solid coconut cream
Coconut 100%
coriander
British free range eggs
Eggs
garlic clove
nigella seeds
sultanas
vegetable stock cube
Sea salt, sustainable palm oil, sunflower oil, glucose syrup, sugar, vegetables (6%) (onions, CELERY, carrots, parsnips, tomatoes), maize starch, yeast extract, concentrated vegetable juice (1%) (CELERY, carrots, onions), herbs
ground turmeric
curry powder
Cumin, coriander, onion powder, salt, sugar, chilli powder, ginger,garlic, fenugreek, paprika, turmeric, cassia cinnamon, black pepper,cloves.
sweet potatoes
Allergens
  • Allergens highlighted by † (eggs, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Keralan Coconut Egg Curry

Boil a kettle

Peel and finely slice the onion[s]

Chop the sweet potatoes (skins on) into bite-size pieces

Peel and finely chop (or grate) the garlic

Place the coconut cream sachet[s] in a mug and cover with boiled water (this softens the naturally hard cream)

2 Keralan Coconut Egg Curry

Heat a pot, with a matching lid, with a drizzle of vegetable oil over a high heat

Once hot, add the basmati rice, sultanas and 350ml [700ml] cold water

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked, then remove from the heat and keep covered until serving

3 Keralan Coconut Egg Curry

Meanwhile, add the eggs to a separate pot of salted boiled water over a high heat (salt prevents the eggs from cracking)

Once boiling, boil for exactly 7 min, for perfect, mid-boiled eggs

Meanwhile, fill a bowl of very cold water with ice (Gousto's ice packs are perfect) ready for cooling your eggs quickly later

4 Keralan Coconut Egg Curry

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a matching lid, with 2 tbsp [4 tbsp] vegetable oil over a medium-high heat

Once hot, add the onion with a big pinch of salt and cook for 5 min or until slightly softened

Once softened, add the sweet potato, garlic, curry powder and turmeric and cook for 5 min further

5 Keralan Coconut Egg Curry

Meanwhile, once the eggs are done, drain and add them to your ice water (this stops them from cooking further and helps them peel easier)

Tip: no ice? Run them under very cold running water for 3 min, then set aside in a bowl of cold water

6 Keralan Coconut Egg Curry

Dissolve the stock cube[s] in 200ml [400ml] boiled water

Combine the softened coconut cream with the stock and add it to the pan

Reduce the heat to medium-low, cover and cook for 5-10 min or until the sweet potato is fork- tender

7 Keralan Coconut Egg Curry

Meanwhile, peel the cooled eggs and cut them in half

Chop the coriander finely, including the stalks

Stir a large knob of butter through the cooked rice and season generously with salt and pepper

8

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Gently stir the eggs into the curry until warmed

Remove from the heat and stir in the coriander

Serve the curry over the buttered rice and garnish with nigella seeds

Enjoy!

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