Easy Eggs Makhani

Our EGGS2go! hard-boiled eggs provide a tasty shortcut in this satisfying yet speedy weeknight curry.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1/3 cup / 75 ml	raw cashews
2 tbsp / 30 ml	butter or ghee
1	small onion, finely chopped
2	large cloves garlic, minced
1 tbsp / 15 ml	grated fresh ginger
1 tsp / 5 ml	each garam masala and paprika
1/2 tsp / 2 ml	each turmeric and salt
1 pinch	each cayenne pepper (or more to taste)
1 can / 398 ml	crushed tomatoes (approx 1.5 cups)
1 pouch / 264 g	EGGS2go! Omega 3 Hard Boiled 6 Pack Pouch
	chopped fresh cilantro
	Cooked basmati rice, peas and warm naan (optional)

Soak cashews in 1 cup/250 ml boiling water for 30 minutes. Drain cashews; transfer to a blender and blend with 1/4 cup/50 ml fresh cold water until creamy.
Heat butter in a large skillet set over medium heat. Add onion; cook for 5 minutes or until golden. Stir in garlic, ginger, garam masala, paprika, cinnamon and cayenne pepper. Cook, stirring constantly, for 2 to 3 minutes.
Add tomatoes and the cashew cream; simmer, stirring often for 8 minutes or until thickened.
Add eggs, spooning sauce over top. Cover and cook for 2 to 3 minutes or just until warmed through. Sprinkle with cilantro and serve with rice, peas and warm naan (if desired).

Cashew cream can be made ahead and reserved in the refrigerator for up to 2 days.
For a nut-free option, replace cashew cream with 1/3 cup/75 ml 35% whipping cream.

This recipe was made with:

These plain Omega 3 eggs are hard cooked and peeled for you – it’s the ultimate in nutrition and convenience.

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