Egg Curry with Squash & Ginger

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This egg curry is a bit of a mix of influences, with Gran Luchito Chipotle Paste supplying the heat whilst many of the other flavours are Southeast Asian and Indian-inspired.

We think it shows just how well fusion food can work. Eggs offer a great alternative to meat in curries; give it a go and see what you think.

Prep time

30 mins
Cook time

30 mins
Total time

1 hour
Ideal for

Vegetarian
Make it

Mexican
Serves

4

This recipe uses

Chipotle Paste

Find us in the
Mexican Section

Ingredients

2 red onions, sliced
vegetable oil
2 tsp Gran Luchito Chipotle Paste
1 tsp ground coriander
1 tsp turmeric
5cm (2in) piece of root ginger, peeled and grated
3 garlic cloves, grated
1 cinnamon stick
a handful of coriander, leaves and stalks roughly chopped separately
1 butternut squash, peeled and diced
400ml (14fl oz) coconut milk
400ml (14fl oz) vegetable stock
1 tbsp butter

6 eggs

TO SERVE

Perfecct Boiled Rice
2 handfuls of almond flakes and pumpkin seeds, toasted

How to make it

Fry the onions for 5 minutes in a little vegetable oil over a medium heat in a large frying pan.
Add the Gran Luchito Chipotle Paste and cook for a further 5 minutes.
Add the ground coriander, turmeric, ginger, garlic, cinnamon stick and a handful of roughly chopped coriander stalks and most of the leaves (hold some back for serving). Continue to cook for 10 minutes, stirring occasionally.
Add the squash, stir and cook for about 15 minutes.
Add the coconut milk, vegetable stock and butter. Stir and leave to thicken up for 15 minutes over a low–medium heat.
Now is a good time to cook the rice.
Add the eggs to a pan of boiling water and continue to boil for 6 minutes. Drain, then cover in cold water. Leave to cool before carefully peeling. Cut them in half lengthways.
Add the halved eggs to the top of the curry, and serve with rice. Top each bowl with toasted almonds and pumpkin seeds and a sprinkling of the reserved coriander leaves.