Gluten Free Egg Curry
Prep Time: 15 minutes
Cook Time: 20 minutes
Note: All ingredients in blue is available at alcoeats.com
|ALCO Cumin Powder||1 tsp|
|ALCO Turmeric Powder||1 tsp|
|ALCO Turmeric Powder||1/2 tsp|
|ALCO Coriander Powder||1 tbsp.|
|ALCO Red Chili Powder||1/2 tsp|
|Ground black pepper||1/4 tsp|
|Ginger paste||1 tsp|
|Garlic paste||1/2 tsp|
|Vegetable oil||2 tbsp.|
|Tomato puree||1/4 cup|
|Water||1 1/4 cup|
|Hard-boiled eggs (halved)||4|
- Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in ALCO Coriander Powder, ALCO Cumin Powder, ALCO Turmeric Powder, ALCO Red Chili Powder, and black pepper; cook until fragrant, about 1 minute.
- Add tomato puree; cook until curry thickens, about 4 minutes.
Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.
- Recipe By Hayley Sugg