Jammy eggs and kale in turmeric-coconut gravy

Name: Jammy eggs and kale in turmeric-coconut gravy
Prep time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 4 eggs; 5.33 oz Tuscan kale; 2 tsp ground turmeric (ground); 20.33 fl oz coconut milk; 2 shallots; 2 green chilis; 0.5 oz ginger; 3 cloves garlic; 0.5 oz cilantro; 2 tbsp coconut oil; 1 tsp ground coriander; 2 tsp honey; 1 lime; salt; pepper; basmati rice (cooked, for serving)

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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

MetricImperial

eggs

75 g

Tuscan kale

1 tsp

ground turmeric (ground)

300 ml

coconut milk

shallots

green chilis

7½ g

ginger

1½ cloves

garlic

7½ g

cilantro

1 tbsp

coconut oil

½ tsp

1 tsp

salt

basmati rice (cooked, for serving)

Utensils

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

Nutrition per serving

Cal483

Fat43 g

Protein12 g

Carb23 g

Step 1/5
- 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
- 1 shallots
- 1 green chilis
- 7½ g ginger
- 1½ cloves garlic
- 75 g Tuscan kale
- 7½ 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
- 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
- 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
- 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!