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Jammy eggs and kale in turmeric-coconut gravy

Based on 17 ratings

Ruby Goss

Senior Food Editor at Kitchen Stories

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 👌
35
min.
Preparation
0
min.
Baking
10
min.
Resting

Ingredients

Servings:-4+
eggs
150 g Tuscan kale
2 tsp turmeric (ground)
600 ml coconut milk
shallots
green chilis
15 g ginger
3 cloves garlic
15 g cilantro
2 tbsp coconut oil
1 tsp ground coriander
2 tsp honey
lime
salt
pepper
basmati rice (cooked, for serving)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
483
Protein
12 g
Fat
43 g
Carb
23 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.
    • 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.
    • shallots
    • green chilis
    • 15 g ginger
    • 3 cloves garlic
    • 150 g Tuscan kale
    • 15 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.
    • 2 tbsp coconut oil
    • 1 tsp ground coriander
    • 2 tsp 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.
    • 600 ml coconut milk
    • 2 tsp honey
    • 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!