Tomato Egg Curry with Basmati Rice

Name: Tomato Egg Curry with Basmati Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: indian
Ingredients: 160 g Basmati rice; 4 pcs Egg; 200 g Onion; 2 clove Garlic; 10 g Ginger; 400 g Tomato; 1 tbsp Tomato paste; 2 tsp Coriander; 1 tsp Cumin; 0.5 tsp Turmeric; 0.5 tsp Chili powder; 1 tsp Garam masala; 1 tbsp Rapeseed oil; 10 g Coriander; 15 ml Lime; 1.5 tsp Salt; 1350 ml Water

kcal

Carbs: 84g
Protein: 25g
Fat: 19g

Per serving

Prep
10 min
Cook
30 min
Servings
2
Difficulty
Medium

Ingredients

160 gBasmati rice
4 pcsEgg
200 gOnion
2 cloveGarlic
10 gGinger
400 gTomato
1 tbspTomato paste
2 tspCoriander
1 tspCumin
0.5 tspTurmeric
0.5 tspChili powder
1 tspGaram masala
1 tbspRapeseed oil
10 gCoriander
15 mlLime
1.5 tspSalt
1350 mlWater

Instructions

1
Cook the rice
- Rinse the rice
- Bring to a boil with water
- Cook on low heat
- Let steam off briefly
2
Boil the eggs
- Hard-boil eggs in water
- Cool and peel
- Cut eggs in halves
3
Sauté aromatics
- Heat oil
- Cook onions until translucent
- Briefly sauté garlic and ginger
4
Toast spices
- Toast spices briefly
- Stir in tomato paste
- Let lightly caramelize
5
Simmer sauce
- Add tomatoes
- Pour in water
- Simmer gently
- Season with salt
6
Finish the curry
- Nestle eggs into the sauce
- Let warm through
- Finish with garam masala and lime juice
- Sprinkle with cilantro