Charlie Richards Photography Ltd//Hearst Owned

Sri Lankan Egg Curry

Name: Sri Lankan Egg Curry
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 4 Medium eggs, at room temperature; 500 g Cauliflower florets; 2 tbsp. Vegetable oil; 1 Onion, finely chopped; 3 tsp. Ground turmeric; 2 tsp. Black mustard seeds; 2 tsp. Ground cumin; 1/4 tsp. Mild chilli powder; 1 tbsp. Medium curry powder; 3 Garlic cloves, crushed; 5 Piece fresh root ginger, peeled and grated; 4 Large tomatoes, chopped; 400 mL Coconut milk; 200 g Baby spinach; 1/2 Green chilli, deseeded and finely chopped

We’ve replaced the rice with cauliflower in this fragrant recipe, but if you’re after something more filling, serve with rice.

By The GH Kitchen TeamPublished: 10 June 2019

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Yields:

4 serving(s)

Prep Time:

30 mins

Cook Time:

30 mins

Total Time:

1 hr

Cal/Serv:

369

Ingredients

4 Medium eggs, at room temperature
500 g Cauliflower florets
2 Tbsp. Vegetable oil
1 Onion, finely chopped
3 tsp. Ground turmeric
2 tsp. Black mustard seeds
2 tsp. Ground cumin
1/4 tsp. Mild chilli powder
1 Tbsp. Medium curry powder
3 Garlic cloves, crushed
5 Piece fresh root ginger, peeled and grated
4 Large tomatoes, chopped
400 ml Coconut milk
200 g Baby spinach
1/2 Green chilli, deseeded and finely chopped

Directions

1. Step 1Bring a pan of water to the boil, add eggs and simmer for 6min. Drain and put in a bowl of cold water. Pulse cauliflower in a food processor until it resembles rice. Set aside.
2. Step 2Heat 1tbsp oil in a large pan over medium heat. Cook onion for 10min, until softened. Add 2tsp turmeric, the rest of the spices, garlic and ginger and cook for 2min. Stir in tomatoes and cook until beginning to break down.
3. Step 3Stir in cauliflower rice, coconut milk, 200ml (7fl oz) water and 2tsp fine salt. Cover and simmer for 5min until thickened slightly.
4. Step 4Meanwhile peel eggs and roll in remaining 1tsp turmeric. Heat remaining 1tbsp oil in a small frying pan over high heat. Add eggs and fry for 2min, turning regularly, until crispy.
5. Step 5Stir spinach into curry until wilted. Check seasoning and serve topped with halved eggs and a sprinkle of chilli.

Per serving:

Calories: 369

Protein: 13g

Fat:28g

Saturates: 16g

Carbs: 14g

What to read next

Sugars: 10g

Fibre: 5g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time