You know on Sunday night when you've maybe gone out 1 too many times to eat over the weekend but still want to eat something super good before the weekday begins? Egg Korma is the answer and with my Coconut Cashew Korma sauce, you basically just need to medium soft boil or hard boil your eggs and make some rice, and dinner is served.
Serves 4
Ingredients
1 jar of Brooklyn Delhi Coconut Cashew Korma simmer sauce
1/2 cup coconut milk
6-8 medium soft or hard boiled eggs, halved
chopped cilantro for garnish
For Serving
rice or naan
yogurt (optional)
Brooklyn Delhi Tomato or Roasted Garlic Achaar
Method
Add the jar of Brooklyn Delhi Coconut Cashew Korma to a saute pan and bring to a simmer with 1/2 cup of coconut milk. Turn the heat to low and gently add the halved eggs. Simmer until eggs are heated through.
Top with chopped cilantro. Serve over rice or with naan with a dollop of yogurt (optional) and Tomato or Roasted Garlic Achaar.
