Egg stew and steamed rice recipe

Egg stew and steamed rice
Eggs are a great alternative to meat in stews. This healthy, simple but delicious curry is enough proof!

How to prepare egg stew


• 6 eggs, hard boiled
• 4 cloves garlic, minced
• 1 Tsp. fresh ginger, finely chopped
• 2 large onions, finely chopped
• 3 large tomatoes, finely chopped
• 1 Tbsp. coconut oil
• ½ Tsp. turmeric powder
• 1 Tsp. cumin powder
• 1 Tsp. curry powder
• 1 cup coconut milk
• Salt and pepper, to taste
• ¼ cup coriander leaves, finely chopped


1. Heat the coconut oil in a large pan, saute the onions until soft, add the garlic and fry for 30 seconds. Add the ginger, turmeric, cumin, curry powder, and tomatoes. Stir and fry for about 2 minutes.

2. Next, add the coconut milk and stir. Bring to a slight boil for 2 minutes. Add the boiled eggs and gently shake the pan to coat them with the sauce. Season with salt and pepper. Cover the pot and simmer for 10 minutes over low heat.

3. Garnish with coriander leaves and serve with steamed rice of your choice.
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