CURRIED EGGS RECIPES

CURRIED DEVILED EGGS RECIPE | ALLRECIPES

Curried Deviled Eggs Recipe | Allrecipes image

Lots of flavor. These deviled eggs will be any potluck hit.

Provided by Kris10 in CA

Categories Deviled Eggs

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 48 deviled eggs

Number Of Ingredients 12

Ingredients

24 eggs
½ cup mayonnaise
¼ cup prepared yellow mustard
2 tablespoons horseradish sauce
2 teaspoons curry powder
1 teaspoon poppy seeds
1 teaspoon chicken bouillon granules
½ teaspoon ground coriander
½ teaspoon dried minced onion
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground turmeric

Steps:

Place eggs into a large saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil. Remove from heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water; run cold water over the eggs to cool. Peel once cold.
Slice the eggs in half lengthwise; separate the whites and the yolks. Arrange the whites on a large platter; place the egg yolks in a large bowl. Mash the yolks with a fork until smooth; stir the mayonnaise, mustard, horseradish sauce, curry powder, poppy seeds, chicken bouillon granules, coriander, dried minced onion, salt, pepper, and turmeric into the mashed yolks until smooth. Chill the mixture in the refrigerator for 30 minutes.
Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Serve cold.

Nutrition Facts : Calories 108 calories, CarbohydrateContent 1 g, CholesterolContent 186.8 mg, FatContent 8.8 g, FiberContent 0.2 g, ProteinContent 6.5 g, SaturatedFatContent 2.1 g, SodiumContent 272.1 mg, SugarContent 0.6 g

STUFFED CURRIED AUBERGINES | JAMIE OLIVER VEGETABLE RECIPES

Stuffed curried aubergines | Jamie Oliver vegetable recipes image

Jam-packed with flavour, this totally tasty traybake is a must-try dish.

Total Time 1 hours 15 minutes

Yield 6

Number Of Ingredients 14

Ingredients

1 onion
4 cloves of garlic
4 cm piece of ginger
½ a bunch of fresh coriander (15g)
2 fresh red chillies
1 teaspoon each cumin seeds mustard seeds, ground turmeric, garam masala, fenugreek seeds
1 big handful of fresh curry leaves
groundnut oil
2 heaped tablespoons crunchy peanut butter
1 tablespoon mango chutney
2 level tablespoons tamarind paste
12 finger aubergines (800g total)
1 x 400 g tin of light coconut milk
250 g ripe mixed-colour cherry tomatoes

Steps:

1. Preheat the oven to 190ºC/375ºF/gas 5.
2. Peel the onion, garlic and ginger, place in a food processor with the coriander stalks and chillies (deseed if you like), and whiz to a fine paste.
3. Put the spices and curry leaves into a 25cm x 35cm roasting tray on a low heat with 2 tablespoons of oil and fry for 1 minute, or until smelling fantastic, stirring constantly.
4. Tip in the paste and cook for 5 minutes, or until softened, stirring regularly.
5. Stir in the peanut butter, mango chutney and tamarind paste, season with a good pinch of sea salt and black pepper, then scrape into a bowl, adding a splash of water to loosen to a paste, if needed.
6. Leaving them intact at the stalk, prick the whole aubergines all over with a fork, cut into quarters lengthways, rub and stuff them generously with all the paste, then arrange them in the tray (if using regular aubergines, simply trim then cut into 1cm-thick rounds and sandwich the paste between them).
7. Place the tray on a medium heat and fry for 5 minutes, turning halfway.
8. Add the coconut milk, roughly chop and sprinkle over the tomatoes, season well with salt and pepper, and bring to the boil.
9. Cover with tin foil and roast for 40 minutes, or until thickened and reduced, removing the foil halfway. Season to perfection and scatter over the coriander leaves. Always good with fluffy rice, poppadoms, yoghurt and extra fresh chilli.

Nutrition Facts : Calories 221 calories, FatContent 15.2 g fat, SaturatedFatContent 5.6 g saturated fat, ProteinContent 6.7 g protein, CarbohydrateContent 15.9 g carbohydrate, SugarContent 12.9 g sugar, SodiumContent 0.9 g salt, FiberContent 2.3 g fibre

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