Updated: Sep 30, 2021
As you know, I'm a big fan of Japanese curries - they're quick and easy to make and the flavours are fruity and spicy and not too hot - of course, they can be as hot as you like with the addition of some curry powder and I do often adjust the taste with some additional spices. This is a curry that's perfect if you want a nutritional meat free dinner.
Although a lot of people's first reaction is, "eggs in a curry?" mixing boiled eggs with curry isn't that unusual - you can find quite a few regional Indian curry dishes using boiled eggs. Anyway, back to this dish - I used S&B brand Torokuru curry cubes. These come in three grades - low, medium & hot. I used the medium grade which makes for quite a mild, fruity taste. I spiced it up a little more with some garlic, ginger and soy sauce. I halve and pop the eggs in at the last minute before serving (because I think they look nicer that way) but you could add them earlier to soak up some
flavour although the yolks might break up if you do that. Anyway, I think this makes a nutricious, fruity curry and the eggs and lentil make a nice, non-meat alternative. I should add that my recipe used blocks from a domestic use 250g pack of cubes. If you buy the 1 kg catering pack (like in the picture on the right) the cubes are quite a lot bigger so you'll have to adjust the amount of cube you put in or you'll end up with a very thick curry!
Happy cooking! Kurumi XXXX.
If you find like Torokeru curry to your liking, why not also try my Torokeru Chicken & Coconut Curry as well?