Pantry dinner that brings back memories: Indian hard boiled egg curry
I seem to have eggs on the brain. 'Tis the season, I guess.
Ever tried egg curry? It's a dish I grew up with. My dad, who's from India and is an amazing cook, would make this on occasion. It took me a while to develop a taste for hard boiled eggs, but once I did, I was hooked.
This pantry meal comes together in slightly more time than it takes to boil the eggs. Dad made his curry from scratch, but I use Trader Joe's Masala Simmer Sauce for this recipe. You could use any brand of prepared curry sauce you like (Patak's is pretty widely available).
Serve on top of brown or white basmati rice -- or a mixture of both!
HARD BOILED EGG CURRY
1-2 jars of prepared curry sauce (Trader Joe's or Patak's), depending on how saucy you like your dish
1-2 hard boiled eggs per person
1 package frozen peas
Peel and cut the eggs in half lengthwise. Pour the curry sauce into a deep skillet. Add peas (amount is up to you) and heat over medium-low heat till sauce and peas are hot. Gently lay the halved eggs in the curry, turn off the heat and cover (the residual heat will warm the eggs, if they're not still warm from boiling). Serve hot or warm on top of rice.