Madras Egg Curry

Hard-boiled eggs in a spicy sauce. Adapted from the New York Times Cookbook. Serve with rice. Chopped peanuts, raisins, grated orange zest, chopped parsley, chopped onion, chutney and/or coconut may be used as accompaniment.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄4 cup butter
• 1  small onion, chopped
• 1  garlic clove, minced
• 1 1⁄2 tablespoons curry powder
• 2  teaspoons tomato paste
• 1  cup water
• 1  teaspoon salt (or to taste)
• 1  teaspoon lemon juice (or to taste)
• 6  hard-boiled eggs, halved lengthwise

Directions

1. Melt butter in a skillet.
2. Saute onion and garlic 2-3 minutes.
3. Stir in curry powder, tomato paste and water.
4. Simmer 10 minutes.
5. Stir in salt and lemon juice.
6. Add eggs and cook just until heated through.