Egg Curry Recipe

I recently received a couple of cartons of fresh eggs from my hens, and I wanted to try out new ways to use them beyond making egg salad sandwiches. I found this recipe to be excellent in terms of spices and seasonings. However, I had trouble finding tomato purée, so I followed the cook's note and used a 15oz can of petite diced tomatoes with a tablespoon of tomato paste instead. I felt that the 1/4 cup of tomato purée called for in the original recipe might have been too little. Adding some fresh sliced mushrooms made the mixture quite thick, so I had to incorporate 1/4 cup of water to thin it out. It's worth noting that the water was meant for boiling the eggs, not the curry itself (I misread the recipe at first), but it ended up being necessary for my adjustments. I also think that next time, I would prefer slicing the hard-boiled eggs rather than cutting them in half, as my farm fresh eggs were on the smaller side and resulted in large bites. I recommend lightly seasoning with salt and pepper before serving. Overall, I found this dish to be very tasty and would definitely make it again. Thank you, Louella!

I tried out this recipe with a few tweaks. I rated it 4 stars because I found the original amount of water to be excessive. I made some substitutions based on what I had in my pantry - I used curry powder, black pepper, garlic powder, a can of Rotel Original, half an onion, some chopped baby carrots, and a bit of cauliflower. I added the halved eggs towards the end to heat them up. Overall, it was a good recipe that I would definitely make again.

Rewritten review: This dish turned out really well! Following suggestions from other reviewers, I added some extra vegetables like frozen peas and mushrooms that were sitting in my fridge. I also mixed in a can of diced tomatoes along with a small can of tomato sauce. In my experience, I don't notice a big difference between tomato puree and tomato sauce, so I usually opt for tomato sauce for its affordability. I keep a jar of ginger garlic paste handy, so I used that instead of separate ginger and garlic pastes. Omitted the black pepper to cater to varying spice preferences in my household. I'm thinking of reducing the amount of coriander slightly next time and I'm curious about trying this recipe with a can of coconut milk for a different flavor profile.

I made this recipe using chopped tomatoes and 2 oz of tomato paste instead of puree since I didn't have any on hand. Later on, I saw the cook's note suggesting just using chopped tomatoes, so next time I'll skip the paste. To thicken the sauce slightly, I added a teaspoon of cornstarch mixed with cold water. Following the recommendation, I served it over rice. For my next attempt, I plan to experiment with using prepared curry powder as one reviewer recommended. I was hesitant to reveal the dish to my husband, who tends to be picky, but he absolutely loved it. I feel like it could benefit from a bit more spice, as I found it to be slightly bland, possibly due to the excess tomatoes diluting the flavors. Nevertheless, this dish will now become a regular feature on our Meatless Monday menu. Overall, it was a satisfying meal.

This product appears to be both attractive and straightforward.

Absolutely delicious! I only needed 3/4 cup of oil for 4 servings instead of the 1 cup stated in the recipe. The curry flavors were amazing, and I will definitely be making it again. :)