Left Over Easter Egg Curry
From the kitchen of Sharmagne Leland-St.John
8 hard boiled eggs
1 tablespoon ghee or coconut oil
½ cup onion, coarsely chopped
1 ½ teaspoons ground cumin
2 ½ teaspoons curry powder
1 tablespoon cornstarch
1 cup chicken or vegetable stock
1 cup cocoanut milk
2 tablespoons freshly squeezed lemon juice
Preheat oven to 350°F.
Peel and cut the eggs in half lengthwise. Place in an ovenproof glass dish.
Heat the ghee or coconut oil in sauce pan, add the onion and cook over medium heat until translucent. Add cumin, curry and cornstarch. Stir and cook for 1 minute or until fragrant.
Add stock, coconut milk and lemon juice to the mixture in saucepan. Stir constantly, until mixture boils and thickens, approximately 1 minute.
Pour over the eggs and bake covered for 20 minutes.
Serve with condiments such as sultanas or other dried fruit, toasted cocoanut flakes, cashews and of course plenty of chutney.
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