Egg Drop Curry

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• Salt to taste
• 4 large eggs
• Fresh cilantro, chopped for garnish

Steps

1. 1 Heat oil in a large saucepan over medium heat.
2. 2 Add onion and sauté until translucent.
3. 3 Stir in garlic and ginger, cooking until fragrant.
4. 4 Mix in coconut milk, vegetable broth, curry powder, turmeric, cumin, and salt.
5. 5 Bring the mixture to a gentle simmer.
6. 6 Crack eggs one at a time into the simmering curry, gently stirring to create ribbons.
7. 7 Cook until eggs are just set but still tender.
8. 8 Serve hot, garnished with cilantro.

Equipment

• Large saucepan
• Spatula
• Measuring cups and spoons

Variations

• Add spinach for extra greens.
• Include diced tomatoes for a heartier broth.

Substitutions

• Use chicken broth instead of vegetable broth for a different flavor profile.
• Substitute cilantro with parsley if preferred.

Pairings

• Basmati rice
• Garlic naan

Nutrition

Tips

• Adjust curry powder to your spice preference.
• Add a squeeze of lime for a zesty kick.

Storage

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with warm naan or steamed rice.
• Pair with a side of mango chutney for sweetness.

FAQ