Egg curry? Is that even a thing? I wasn't sure until I did some digging. (Yes, it is.) You might be skeptical but don't be.
Isn't it funny what we remember from our childhood? Mom made this rice with curry for supper when her grocery money was real skinny. We had no idea how she was stretching her pennies. We just knew it tasted like a hug.
Looking back, I wonder where Mom came up with the idea. She is from Iceland, we lived in Iowa, and this dish is from India. I will never know.
Recently, I invited our grown daughter to lunch in the real GB's Kitchen. I used to make this dish when our own kids were little. She put a bite in her mouth, closed her eyes, and smiled. "It's as good as I remember," she said.
I have the most terrific egg lady named Steph. She raises happy chickens that lay gorgeous, delicious eggs with deep golden yolks. Her sweet husband washes each one by hand and they are a thing of beauty!
And now, I have an Instant Pot that cooks perfect eggs in a jiffy! Best part? The eggs practically peel themselves. It's amazing.
That's where I began when I made this egg curry. I cooked a dozen eggs in the Instant Pot. I love having some hard-cooked eggs on hand. They're great to add to tuna salad, as a snack, or pack for lunch on the days I work.
Next, I rinsed out the Instant Pot and made a batch of rice. That's also super easy to do and pretty much a no-fail proposition.
There's an Instant Pot app that is been a huge blessing for me as a late adopter to Instant Pot cooking. It's helped me get the hang of it and I use it more all the time.
The first thing to do is make a roux. The word is pronounced "roo." That's "foodie speak" for combining equal parts of butter and flour and cooking it until it's all blended.
Since it was just for Karen and me, I wanted to make 2 cups of sauce. It takes 2 tablespoons of flour to thicken a cup of liquid. So, I started with 1/4 cup (four tablespoons) of flour and 1/4 cup butter. As it cooked, I stirred it constantly.
Next, I added 2 cups of cold water and a heaping tablespoon of paste-type beef bouillon along with a tablespoon of curry powder. I kept whisking it over medium heat until it was the consistency of gravy.
You can use less curry powder or add more to taste. I ended up adding a little more because we really love the flavor.
Curry is mellow. It is a warm kind of spicy, not hot spicy. Curry powder is actually a blend of many earthy spices. It includes cumin, coriander, turmeric, fenugreek, garlic, and others
There are lots of recipes for curry out there. Many I saw are very complex and time-consuming! I don't think you can beat this one for speed, ease, and flavor!
When we were growing up, Mom would add a warm slice of her homemade bread with butter. Nothing fancy. The result was a happy husband and four smiling kids. Good memories!
This time, I served some lovely fresh asparagus alongside the curry. It tasted great and added some beautiful color too.
Thanks for teaching us about new things, mom! You raised some little food connoisseurs! Now I'm inspired to find more unusual recipes!
I've already invited our daughter back for lunch on Friday. I'll make curry sauce again. This time, I'll try chicken bouillon instead of beef bouillon. We'll try it over rice with grilled chicken and see how we like it.
I have to giggle. I guess the egg came before the chicken this time! Maybe we'll have another new comfort food to love by the time the weekend rolls around! Stay tuned!
Do you have a comforting dish unique to your family? Chipped beef on toast? Biscuits and gravy? Tell me about the food that takes your heart home and puts a smile on your face!
If you enjoyed this recipe today, please share it on your social media accounts like Facebook, Instagram, Twitter, and Pinterest. I’d sure be tickled and ever so grateful, thank you!
Love, GB (Betty Streff)
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