Jammy eggs and kale in turmeric-coconut gravy

Jammy eggs and kale in turmeric-coconut gravy

Based on 24 ratings
Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

"This recipe is inspired by a weeknight dinner that was in high rotation during my childhood—eggs in coconut milk gravy—from one of the various Charmaine Solomon anthologies on my mother’s cookbook shelf. It’s a winning dish in many ways: cheap, filling, easy to put on the table after work, and delicious. Let’s also not forget its appearance—the almost fluorescent color of the sauce was always an exciting prospect for me as a kid. For this version, I’ve added my favorite Tuscan kale, plus my preference for a softer-centered egg rather than the hard-boiled of yesteryear. The gravy should be rich and thick, so look for coconut cream or check your coconut milk label to make sure there’s at least 80% coconut. If you can get your hands on curry leaves, as per the original, add them along with the ginger and garlic—just make sure to omit the coriander."

Difficulty

Easy 👌

Preparation

35 min

Baking

0 min

Resting

10 min

Ingredients

2Servings
2
eggs
75 g
Tuscan kale
1 tsp
ground turmeric (ground)
300 ml
coconut milk
1
shallots
1
green chilis
g
ginger
cloves
garlic
g
cilantro
1 tbsp
coconut oil
½ tsp
ground coriander
1 tsp
honey
½
lime
salt
pepper
basmati rice (cooked, for serving)
MetricImperial

Utensils

pot (small), cooking spoon, bowl (large), cutting board, knife, frying pan (large)

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How-To Videos

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How to prepare kale

Nutrition per serving

Cal483
Fat43 g
Protein12 g
Carb23 g
  • Step 1/5

    Bring a pot of water to boil, gently lower eggs in with a spoon, and cook for approx. 6 min. and 30. sec. Remove and transfer to a bowl of ice water to cool.
    • 2 eggs
    • pot (small)
    • cooking spoon
    • bowl (large)

    Bring a pot of water to boil, gently lower eggs in with a spoon, and cook for approx. 6 min. and 30. sec. Remove and transfer to a bowl of ice water to cool.

  • Step 2/5

    Thinly slice shallots and green chilies. Mince ginger and garlic. Remove kale leaves from stems and cut or tear into approx. 4 cm/1-in. wide strips. Thinly slice kale stems. Pluck cilantro leaves and set aside for serving. Then mince cilantro stems.
    • 1 shallots
    • 1 green chilis
    • g ginger
    • cloves garlic
    • 75 g Tuscan kale
    • g cilantro
    • cutting board
    • knife

    Thinly slice shallots and green chilies. Mince ginger and garlic. Remove kale leaves from stems and cut or tear into approx. 4 cm/1-in. wide strips. Thinly slice kale stems. Pluck cilantro leaves and set aside for serving. Then mince cilantro stems.

  • Step 3/5

    Add coconut oil to a frying pan. Once heated, add shallots and kale stems and fry until soft, approx. 4 min. Add ginger, garlic, half the sliced chilis, cilantro stems, ground coriander, and turmeric. Continue frying until fragrant, approx. 2 min. Add kale and fry for approx. 2 min. more.
    • 1 tbsp coconut oil
    • ½ tsp ground coriander
    • 1 tsp ground turmeric (ground)
    • frying pan (large)

    Add coconut oil to a frying pan. Once heated, add shallots and kale stems and fry until soft, approx. 4 min. Add ginger, garlic, half the sliced chilis, cilantro stems, ground coriander, and turmeric. Continue frying until fragrant, approx. 2 min. Add kale and fry for approx. 2 min. more.

  • Step 4/5

    Add coconut milk, salt, a generous amount of pepper and bring to a gentle simmer. Let cook for approx. 10 min. Add honey and the juice of half a lime and stir well.
    • 300 ml coconut milk
    • 1 tsp honey
    • ½ lime
    • salt
    • pepper

    Add coconut milk, salt, a generous amount of pepper and bring to a gentle simmer. Let cook for approx. 10 min. Add honey and the juice of half a lime and stir well.

  • Step 5/5

    Peel and slice eggs through the center and transfer to the coconut-turmeric gravy. Let warm through. Remove from heat and garnish with fresh lime zest, sliced chilis, and cilantro leaves. Serve with basmati rice and extra lime wedges. Enjoy!
    • basmati rice (cooked, for serving)

    Peel and slice eggs through the center and transfer to the coconut-turmeric gravy. Let warm through. Remove from heat and garnish with fresh lime zest, sliced chilis, and cilantro leaves. Serve with basmati rice and extra lime wedges. Enjoy!

  • Enjoy your meal!

    Jammy eggs and kale in turmeric-coconut gravy

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