Dear hard boiled eggs. We’ve come a long way, you and I. A couple years ago I wouldn’t even consider allowing you to pass through my lips. And now you’re one of my go-to spinach salad toppings. I also like to cut you lengthwise and stuff you with glorified tuna salad and use you as a protein in Asian curries.
I was so wrong about you.
You really are the incredible, edible egg.
Because I missed out on so many good years of eating hard boiled eggs, I’m doing my best to make up for lost time. I tend to make a large batch every week to store in the fridge for salads, which means that if I plan ahead and make a few extra, this egg curry becomes a very quick and easy weeknight meal.
This vegetarian curry combines hard boiled eggs with a highly aromatic sauce that’s made with a sauteed onions, Indian spices and yogurt. So if you’re looking for a hearty vegetarian main dish that’s filling, uses basic ingredients, and is friendly on the wallet, then you’ll want to give this one a shot.
Onion and Yogurt Egg Curry
Yield: 4 servings
Prep Time: 4 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
* 4 Tablespoons oil, divided
* 1 large yellow onion, finely chopped
* 2 teaspoons ground coriander
* 1-1/2 teaspoons finely minced or grated ginger
* 3 cloves garlic, minced
* 1 teaspoon ground cumin
* 1 teaspoon ground turmeric
* 1 teaspoon cayenne
* 1 cup whole milk plain Greek yogurt (I prefer the Greek Gods brand)
* 1 cup water
* 1/2 teaspoon salt
* 1/4 teaspoon sugar
* 8 hard boiled eggs, cut in half lengthwise
* 1/4 cup roughly chopped cilantro leaves
Directions:
Heat three Tablespoons of the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion turns golden brown. Add the coriander, ginger, garlic, cumin, turmeric, and cayenne and cook, stirring frequently, for about one or two minutes or until the mixture turns dark and smells very fragrant.
Reduce heat to low and, while whisking continuously, add the yogurt. Cook, stirring frequently, until the mixture thickens a bit. Add the water, salt and sugar and increase heat. Bring the mixture to a boil and then reduce heat again to low and simmer the sauce to thicken.
While the sauce is simmering, heat the remaining Tablespoon of oil in a large skillet over medium heat. Add the egg halves, placing the cut/flat sides down. When they are begin to turn golden, flip them over and cook another minute or so.
Add the browned eggs to the sauce and them simmer the mixture for 2-3 minutes to allow the flavors to meld and for the eggs to heat through. Sprinkle with the cilantro and serve.
Is it just me, or does it seem like a lot of folks are eating Paleo these days? I’m not sure whether it’s because of the popularity of Crossfit or whether people just find that they feel better cutting out grains, sugar and whatever else it is that Paleo people don’t eat. Probably a combination of both.
Now I have nothing against butter or cream, but plain mashed potatoes aren’t something I often make (or crave) outside of Thanksgiving dinner. But when I came across an Indian recipe for spiced mashed potatoes from my favorite Indian cookbook author, I figured this would be the perfect opportunity to try the cauliflower for potato substitution.
In this vegan and gluten-free dish cooked cauliflower (I boiled mine, but steaming or roasting would also work) is pureed, topped with a spicy mustard seed and turmeric onion topping, and garnished with plenty of chopped cilantro. No bland cauliflower here- this stuff is like a party for your mouth.
It was the fall semester that I spent studying in Paris, which meant that my favorite holiday, Thanksgiving, was spent on the other side the Atlantic, far from friends and family.
Now it’s a fair bet to say that up until that point, I had participated in about 19 Thanksgiving meals, all pretty much identical. (With the exception of one Thanksgiving spent on an ill-fated camping trip to Kings Canyon where I think my sister and I dined on some canned beans). You know the meal: a classic turkey, stuffing, cranberry sauce, mashed potatoes, sweet potatoes and maybe a green bean casserole. Pumpkin pie, naturally, was for dessert.
Suspiro de Limena- A Lady from Lima Sighs
Had I seen these gorgeous purple corn husks outside of a Latin American grocery, I would have guessed that they were purely ornamental, much like the ones that emerge as decorations every fall in picturesque places like New England (I’ve never seen anybody attempt fall decorations beyond a pumpkin or mum plant out here in Hawaii).
