Hard-cooked eggs in quick tomato curry sauce from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (page 195) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: White rice; Simpler-than-pilaf baked rice; Stuck-pot rice with potato crust

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wodtke on May 15, 2014

    I made this recipe from a recent NY Times Magazine, but it is the same as in the book. It is really delicious and easy. It has what I consider to be the occasional Bittman magic, where some rather simple and routine-seeming ingredients somehow combine deliciously -- in this case, the secret lies in the way the hard-cooked eggs blend with the curry to create interesting texture and flavor. I am not a huge Bittman fan, but he does hit it out of the park sometimes.

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