Egg Curry Trio: Spiced, Tangy & Veggie Delights

Something that I repeat regularly is that I love eggs. They sort of complete my meals. Enough said, I suppose, because I have nothing more to say about eggs, and today, eggs will be featured in curries. I will share with you two types of egg curries, both with potatoes, and also give you another option for how you can elevate your egg curry with vegetables.

That is not all. Let's do it up to a complete egg set meal, including a rice dish and a veggie dish that you can consider pairing with your egg curry. Or just go with the flow of however you want to pair an egg curry. These recipes are nothing complicated - basic recipes with pantry-friendly ingredients.

Considering how time is becoming scarce these days due to work and other commitments, who really wants to spend hours in the kitchen? Remember, a home-cooked meal is not about being showy but one that is appreciated and way better than eating out. Also, never discount store-bought powdered spices, as these are also convenient for cooking.

Spiced Coconut Egg Potato Curry
Ingredients
3 eggs, boiled and peeled
5 shallots, chopped
5 garlic cloves, chopped
2 green chilies, sliced
Spices: 1 cinnamon stick, 1 star anise, 2 bay leaves, a few cloves
3 potatoes, sliced
3 tomatoes, sliced
Kashmiri chili powder, as needed
1/4 cup coconut milk
Some coriander leaves
Water, as needed
Oil
Salt to taste 

Method
Heat 3 tablespoons of oil in a pan.
Add the chopped shallots, garlic, green chilies, and spices. 
Stir all together for a minute.
Add the sliced tomatoes and Kashmiri chili powder. 
Stir and cook until it forms a masala paste.
Add the sliced potatoes and stir to coat with the masala.
Pour in water as needed to cover the potatoes.
Simmer until the potatoes are cooked.
Season with salt.
Add the boiled eggs.
Pour in the coconut milk and simmer until heated through.
Turn off the heat and add the coriander leaves.

Tangy Tomato Egg Potato Curry
Ingredients
4 hard-boiled eggs - remove the shells
3 boiled potatoes - cut into medium size cubes with the skin on
1 (about 100g) tomato - sliced thinly
6 shallots - sliced thinly
2 tbsp yogurt  - whisked
1 small bunch of coriander leaves - chopped
4 tbsp oil
Salt to taste

For the Curry Paste
1 tbsp plain chili powder
1/2 tbsp coriander powder
1 tsp fennel powder
1 tsp cumin powder
A pinch of garam masala (or all spice powder)
1 tsp turmeric powder
Mix these ingredients with some water for a thick paste

Method
When oil is heated, sauté the shallots.
Add in the tomato and fry till it becomes mushy.
Put in the curry paste.
Stir and fry till aromatic and oil splits.
Pour in 1/2 liter of water.
Season with salt.
Stir and let it simmer.
Add potatoes and eggs.
Stir and continue to simmer for another 2 to 3 minutes.
Turn off the heat and combine in the yogurt and coriander leaves.

Vegetable Egg Curry
For this version of egg curry, pick either one of the egg curry recipes above, and you can add eggplant and frozen peas - either one or both, if you prefer - and some green chilies for extra spiciness.

Pair your chosen egg curry with the Carrot Coconut Stir Fry and Turmeric Lemongrass Rice for a complete and satisfying meal.

Carrot Coconut Stir Fry
Ingredients
1 large carrot  - peeled and cut into bite-sized pieces
2 tbsp grated coconut
3 shallots - sliced
1 tsp mustard seeds
Some curry leaves
Some water (if needed)
2 tbsp oil
Salt to taste

Method
Heat the oil in a pan and add the sliced shallots. 
Sauté until they soften.
Add the grated coconut, mustard seeds, curry leaves, and salt.
Stir all the ingredients together.
Pour a bit of water if needed to soften the carrot to your preferred texture.
Keep stirring until everything is well combined and the carrots are cooked through.
Dish out and serve.

Turmeric Lemongrass Rice
Ingredients
2 cups rice, washed
1 tsp turmeric powder
1 bruised lemongrass stalk
Some salt
3 cups of water (or the amount you normally use)

Method
Add the rice, turmeric powder, bruised lemongrass, salt, and water to the rice cooker.
Stir everything together.
Let the rice cooker cook the rice.
Once cooked, fluff the rice with a fork and serve.