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1
Heat oil in large pan over medium/high heat.
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2
Add chopped onion and jalapeno and cook, stirring frequently until onions just begin to soften, about 23 minutes.
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3
Add garlic, ginger, coriander, cumin, garam masala, turmeric, salt and pepper and cook, stirring constantly, until the fragrant, about 3 minutes.
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4
Transfer onion mixture to a small food processor (mine is 3 cups) and blend, scraping down the sides as needed, until mixture turns into a thick, smooth paste.
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5
Break down onions and jalapeno as much as possible.
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6
Set aside.
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7
Spray the inside of your crockpot with cooking spray and add all remaining ingredients, except for eggs and cilantro.
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8
Add the onion paste and whisk well until curry is smooth and evenly mixed.
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9
Cover and cook on high heat for 34 hours, until curry is thick and creamy.
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10
Mine was perfect at 4 hours.
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11
About 1520 minutes before youre ready to serve the curry, cut 2 slices into the side of each peeled egg (making sure not to cut all the way through!)
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12
and place into the crockpot.
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13
Spoon the curry over top of the eggs to warm them, and infuse the flavor.
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14
When eggs are warm, remove bay leaf and cinnamon sticks and adjust salt and pepper to taste, if needed.
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15
Garnish with cilantro.
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16
Devour.
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17
Note: You can really boil the eggs to your desired level of cooking.
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18
The curry tastes great with the yolk a little soft, or hard!
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19
Additionally, you can leave the eggs out for a vegan option.
