snack

Bengali Egg Curry (Dim Kosha)

Name: Bengali Egg Curry (Dim Kosha)
Ingredients: 4 large (200 g) Large eggs; 2 tbsp (30 ml) Olive oil; 1/2 medium (60 g) Yellow onion, finely chopped; 2 cloves (6 g) Garlic, minced; 1 tsp (2 g) Ground ginger; 1 tsp (2 g) Ground turmeric; 1 tsp (2 g) Cumin seeds, toasted and ground; 1 can (14.5 oz / 411 g) Diced tomatoes, canned, undrained; 1/2 cup (120 ml) Low-sodium vegetable broth; 1/4 cup (40 g) Dried apricots, halved; 2 tbsp (15 g) Blanched slivered almonds; 1 cup (185 g) Cooked quinoa; 2 tbsp (6 g) Fresh cilantro, chopped

Nutrition

1745

kcal

Calories

63.7

Protein

192

Carbs

91.3

Fat

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Ingredients(13)

Large eggs4 large (200 g)

Olive oil2 tbsp (30 ml)

Yellow onion, finely chopped1/2 medium (60 g)

Garlic, minced2 cloves (6 g)

Ground ginger1 tsp (2 g)

Ground turmeric1 tsp (2 g)

Cumin seeds, toasted and ground1 tsp (2 g)

Diced tomatoes, canned, undrained1 can (14.5 oz / 411 g)

Low-sodium vegetable broth1/2 cup (120 ml)

Dried apricots, halved1/4 cup (40 g)

Blanched slivered almonds2 tbsp (15 g)

Cooked quinoa1 cup (185 g)

Fresh cilantro, chopped2 tbsp (6 g)

Instructions

Hard-boil the eggs: Place eggs in a saucepan, cover with cold water by about an inch. Bring to a boil, then immediately remove from heat, cover, and let stand for 10-12 minutes. Drain and run under cold water. Peel and set aside.

Prepare the curry base: Heat olive oil in a medium saucepan or pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add minced garlic, ground ginger, ground turmeric, and ground cumin. Cook for 1 minute more until fragrant, stirring constantly.

Add tomatoes and broth: Stir in the undrained diced tomatoes and vegetable broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Reduce heat to low, cover, and let it simmer for 10 minutes.

Add apricots and almonds: Stir in the halved dried apricots and blanched slivered almonds. Continue to simmer gently for another 5 minutes, allowing the flavors to meld and the apricots to soften slightly.

Add eggs: Gently add the peeled hard-boiled eggs to the simmering curry sauce. Spoon some of the sauce over the eggs. Cover and cook for 5 minutes, allowing the eggs to absorb the flavors.

Serve: Serve the Dim Kosha hot over cooked quinoa. Garnish generously with fresh chopped cilantro.