Egg Curry Recipe with Turnips

Egg Curry Recipe with Turnips

A simple delicious egg curry recipe with some significant Fall vibes. Turnips baked in a dense tomatoey-yogurt base, cooked with green herbs, curry powder, and made whole with tasty eggs. A precise balance of spice, lusciousness, and flavor in every bite. What you can expect more than this quick and tasty meal? It doesn’t get more refreshing than this.

Egg Curry Recipe

Generally, we enjoy eggs for breakfast, also for a quick refreshment in a school break our moms pack them in our lunch box. But more lately and we’ve relished them in this egg curry recipe. Indeed, it’s a god-send, particularly if you’re short on time and want to serve up a nutritious and appetizing meal that the whole family will savor.

Egg Curry Recipe

Ingredients

  • 8 cups of water
  • 8 eggs medium
  • 1 tbsp olive oil extra virgin
  • 2 garlic cloves medium, skinned and crushed
  • 1 red onion large, skinned and finely diced
  • 2 tomatoes large, washed and cut into small pieces
  • 2 tsp curry powder mild
  • 1 green chili large, washed and finely diced
  • 1.5 cups cilantro fresh, washed and finely diced
  • 1.25 tsp salt sea salt
  • 3 turnips small, washed, peeled and cut into very small chunks
  • 1 cup yogurt 2% milk fat
  • 0.25 cup mint fresh, washed and finely diced

Directions

  1. In a medium vessel, pour 7 cups of water and bring it to boil. Once boiling, smoothly put in one egg at a time with a spoon. Be watchful not to drop and break the eggs. Boil over high heat for 9 minutes. Once boiled, pour the hot water from the pot, and replace it with cold water. Place aside, and leave the eggs to cool before you strip them.
  2. In another large pan, heat oil over medium heat, and fry the garlic and onion until lightly golden.
  3. Mix in the tomatoes, and cook over medium-high heat. Keep a close eye and proceed to mix, as you don’t want the tomatoes to burn. As they soften, use your spoon to crush them, to ensure there are no more tomato chunks.
  4. Add curry powder, green chili (optional) and cilantro. Mix, cover and cook for 2 minutes, over medium heat.
  5. Mix in the turnips, the remaining 1 cup water, and salt. Cover and cook on medium-low heat for 20 minutes or until the turnips are baked thoroughly.
  6. Mix in yogurt, skinned boiled eggs and mint. Cover and simmer for 5 more minutes.
  7. Serve with hot roti, rice, or bread.