Gluten-Free Egg Curry

Ingredients:

4 hard-boiled eggs, peeled and halved
2 tablespoons gluten-free cooking oil
1 large onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, minced
2 teaspoons gluten-free curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 (14-ounce) can gluten-free diced tomatoes
Salt to taste
Fresh cilantro leaves for garnish

Instructions:

Heat the gluten-free cooking oil in a large skillet or pan over medium heat.

Add the finely chopped onion and sauté until it becomes soft and translucent, about 5-7 minutes.

Stir in the minced garlic and ginger and cook for another 2 minutes, or until fragrant.

Add the gluten-free curry powder, ground turmeric, ground cumin, and ground coriander to the pan. Stir well to coat the onions, garlic, and ginger with the spices. Cook for 2-3 minutes to toast the spices.

Pour in the canned gluten-free diced tomatoes, including their juices. Stir to combine with the spice mixture.

Reduce the heat to low, cover the pan, and let the tomato mixture simmer for about 10-15 minutes, allowing the flavors to meld together. Stir occasionally.

Season the tomato sauce with salt to taste. Adjust the seasoning as needed.

Gently place the halved hard-boiled eggs into the tomato sauce, cut side up. Spoon some of the sauce over the eggs.

Cover the pan again and simmer for an additional 5-7 minutes, or until the eggs are heated through.

Garnish your gluten-free Egg Curry with fresh cilantro leaves before serving.

Serve the flavorful gluten-free Egg Curry over rice, quinoa, or with gluten-free naan for a satisfying meal. Enjoy!