Simple Indian Egg Vindaloo Curry
|Vindaloo Paste||2-3 Tbsp|
|Sour Cream||1/2 to 1 Cup|
|Tomato Paste||1-2 Tbsp|
|Broccolini||1 Small bunch|
|French Fried Onions||1/4 Cup|
|Fresh Mint||2 Tbsp|
|Frozen Peas||1 Cup|
I don’t know if this is an Indian Curry or a Malaysian one, (whatever it is) it is delicious and so easy to throw together quickly for dinner. Just add some Brown Rice on the side for a bit of balance. Most grocery stores sell frozen Brown or White Rice which really makes it even easier. One of my best kitchen gadgets is my rice cooker, I can’t cook rice to save my life, the rice cooker takes all the guess work out of it.
If you don’t want to add Broccolini to the Curry add Snow Peas or Green Beans instead, I have used both and I actually prefer the Green Beans
It is also totally adjustable to your heat tolerance, I recommend adding the Vindaloo Paste a teaspoon at a time.
Indian Egg Vindaloo Curry Steps:
- Boil the Eggs and set them aside until later.
- Cook the Broccolini to a pot of salted water and boil for about 2 minutes then run cold water over it to stop the cooking process and set aside do the same if you are using Green Beans or Snap Peas. Split the Broccolini in half lengthways if you think its too big.
- Cook the Onion in a couple of teaspoons of Olive Oil until soft, about 4-5 minutes.
- Stir in the Tomato & Vindaloo Pastes and cook for an additional minute.
- Stir in the Sour Cream or Greek Yogurt, this is the time you will want to taste it and check the heat level add a little more if it’s not hot enough or add more Sour Cream if it’s too hot.
- Chop the Tomatoes and add to the pan.
- Run the Peas under some warm water and add to the mix.
- If its too thick add a couple of tablespoons of water.
- Cook until everything is heated through.
- Halve the peeled Eggs and add to the Curry.
- Rough chop the Cilantro and Mint and scatter with the French Fried Onions on top.
- Serve with Rice on the side.