Let curry cubes do the heavy lifting while the egg brings a splash of rich colour to this easy midweek meal
B
ack in 2020, I put some curry cubes in my husband Hugh’s Christmas stocking, and our life (particularly his) was cleaved in two: before curry cubes, and after. He took them camping and on cycling trips, and he raved about them to friends. Slowly, they became a pantry staple for us. When I have the time, I like to batch-cook my own curry sauce and freeze it, but when there isn’t time, we love this meal. It feels embarrassingly easy to make, because the cubes bring all the flavour, and also quite fancy at the same time thanks to the egg yolk. We love it, and I hope you will, too.
If you want to make this vegan, just drop the egg. The most readily available brand of curry cubes, S&B Golden Curry, uses RSPO-certified sustainable palm oil in its products, but, if you’re keen to avoid the stuff, I’d recommend Emma Basic. Don’t throw out the egg whites; zip-lock them and save in the fridge or freezer to make a meringue.
Prep 15 min
