John Myers
Ingredients for 2 servings:
- 360 g onion(s), peeled and weighed
- 200 g tomatoes
- 2 tbsp rapeseed oil
- 4 eggs
- ¾ tbsp ginger root, freshly grated or finely chopped
- 2 garlic cloves
- ½ tsp coriander powder
- ½ tsp turmeric powder
- ¼ tsp Pul Biber, possibly more
- 120 g plain Greek yogurt 10%
- some vegetable stock powder
- Sugar
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes
simple, vegetarian
Cut the onion into slightly larger cubes. Dice the tomatoes very finely. Press the garlic through a press. Hard-boil the eggs. Heat the oil in a pan. Fry the onions well. Add the tomatoes and fry for 2 minutes. Stir in the ginger, garlic, coriander, turmeric, and pul biber. Let everything cook gently for 1 minute. Add the yogurt and simmer for about 5-6 minutes, until the onions are almost soft. Season the curry with sugar, salt, pepper, and vegetable stock powder. Divide the curry between 2 plates. Halve the eggs, place them on the curry, and serve with rice.
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