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Curried Eggs with Banana Salad

Curried Eggs with Banana Salad

Curried Eggs with Banana Salad
Recipe by: Daleen van der Merwe

Serves: 3 - 4
Preparation: 10 minutes
Cooking: 20 minutes
Curried Eggs
2 Tbsp butter
2 onions, sliced
4 t cake flour
4 t curry powder
1½ cup chicken stock
1 t mustard powder
½ t turmeric
salt and pepper to taste
3 Tbsp vinegar
2 Tbsp apricot jam
6 hard-boiled eggs, shelled
fresh parsley or coriander, to garnish
roti or yellow rice, to serve
Banana Salad
3 bananas, sliced
2 t lemon juice
½ cup Clover Bliss Double Cream Plain Yoghurt
1 Tbsp chutney
1 t chopped fresh parsley or coriander
Curried Eggs
Sauté the onions in the butter in a saucepan until soft.
Add the flour and curry powder and sauté for 1 minute.
Add the chicken stock gradually and stir, Add the mustard, turmeric, vinegar and apricot jam. Season to taste with salt and pepper.
Allow to simmer until smooth and thick, stirring continuously (about 15 minutes).
Cut the eggs in half and pour the sauce over. Garnish with parsley or coriander.
Banana Salad
Place the banana slices in a bowl. Sprinkle the lemon juice over and stir lightly to cover the bananas with the lemon juice.
Mix the Bliss Double Cream plain yoghurt, chutney and chopped parsley or coriander and pour over the bananas. Stir lightly.

Serve the Curried Eggs with the Banana Salad and roti or yellow rice.

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