Do you have a fridge full of leftover Easter Eggs and want something a bit more exciting than egg salad or deviled eggs? Or maybe you are looking for an easy meatless weeknight dinner. Well, I have a simple tasty recipe for you: Coconut Curried Eggs.
This dish whips up in under 30 minutes, is ovo-vegetarian (use coconut oil instead of butter), gluten free, customizable to your diners tastes and is just plain delicious. What is not to love? Just make up some rice or couscous or quinoa to go along with it for a great weeknight meal.
I like mine with toasted coconut, raisins, peanuts and green onions on top. Sir Snubs a Lot likes his plain, including no onions in the sauce. Sometimes he will have the toasted coconut, but it has to be toasted and not soft and moist (probably a texture thing).
If it isn’t post-Easter when you are reading this, go ahead and boil up eggs just for this dish. You can do them ahead of time and keep them in the fridge or add an extra 20 minutes to your cook time that night. You are still out of the kitchen in 45 minutes.
A quick and simple curry made with boiled eggs. Good use for leftover Easter Eggs.
8 boiled eggs
1oz butter or coconut oil
1/2 cup onion (chopped)
1 teaspoon ground cumin
2 teaspoons curry powder
1 tablespoon cornstarch
1 cup chicken stock
1 cup coconut milk
2 tablespoons lemon juice
Serve with the following condiments and let diners add whichever they choose:
chopped salted peanuts
chopped sweet or sour pickles
toasted coconut flakes
chopped green onion
chopped fresh cilantro
Preheat oven to 350°. Peel and cut the eggs in half lengthwise. Place in a ovenproof dish.
Melt butter or coconut oil in sauce pan, add onion and cook over medium heat until translucent. Add cumin, curry and cornstarch. Stir and cook 1 minute. Combine stock, coconut milk and lemon juice and pour over spice mixture in saucepan. Cook, stirring constantly, until mixture boils and thickens, approximately 1 minute.