Malabar Egg Curry (6 Pack Saver)

What you need

6 hard-boiled eggs OR
350 g of boiled mixed vegetables (carrot, beans, green peas and potato)
2 green chilly slit lengthwise
240 ml (1 cup) of water
240 ml (1 cup) of fresh/canned thick coconut milk OR
50 g of coconut milk powder mixed in 240 ml of warm water

Method

1. In a pan, heat 2 teaspoon of vegetable oil and add 2 slit green chilly. Empty the pack into the same pot. Add eggs OR veggies and the water. Cover and cook for 5 minutes over medium heat.

2. Uncover, add the thick coconut milk and simmer for another 3-4 minutes over low heat. Turn off the heat as soon as it starts to boil. Salt is low, adjust to taste.

3. Garnish with fresh coriander leaves or curry leaves.

Follow the same recipe above, avoiding the eggs to make a vegan dish.

Fresh Onion (51%), Fresh Tomato (29%), Refined Sunflower Oil, Mixed Spices, Fresh Ginger Garlic Paste, Fresh Green Chili, Iodized Salt, Fresh Curry Leaves.

This curry paste is plant based and dairy free.

• DO NOT USE IF THE PACK IS BLOATED OR LEAKING.
• Made using only fresh, natural & real ingredients.
• No preservatives, additives or artificial flavouring.
• Store in cool & dry place away from sunlight.
• Once opened, refrigerate and use within 3 days.