EGG KORMA with turmeric rice

30 Min
very easy
4 People
Rating starstarstarstarstar
Egg korma with turmeric rice - Creamy coconut korma curry with tomatoes, beans and eggs garnished with green chilli and coriander, served with turmeric rice.
1. Place curry leaves and 1 tbsp butter in a small saucepan over medium heat. Cook, stirring, for 1 minute, or until leaves crisp up.

2. Add rice and 1 tsp turmeric to pan, pour in x 1.5 amount of water. Cover with a lid, cook on low heat for 10-15 minutes. Remove from heat, stand for 5 minutes.

3. Bring a medium saucepan of water to boil. Gently add eggs and simmer for 7 minutes. Scoop out eggs to a bowl of cold water to cool before peeling.

4. Slice onion and capsicum. Chop tomatoes and cut beans into 3cm lengths. Keep separate.

5. Heat a large frypan with 2 tbsp butter over medium heat. Cook onion for 5 minutes then stir in korma spices, 1 tbsp tomato paste and remaining vegetables. Cook briefly, pour in coconut milk and simmer for 10 minutes.

6. Halve eggs and add to curry. Very gently stir to heat through. Serve curry with rice, topped with sliced chilli and coriander leaves.

curry leaves 1 frond
butter 1tbsp

ground turmeric 1tsp
basmati rice 300g

eggs 6 pack

onion 1
tomatoes 2
green beans 1 punnet
green capsicum 1/2
korma spices 1 packet
coconut milk 400ml
green chilli 1
coriander 1 packet
tomato paste‚Ä® 1tbsp

From your pantry: salt & pepper