4 tbsp milk
2 tbsp butter or coconut oil
6 spring onions
2 fresh red chiles (optional)
RawSpiceBar’s Indo-French Vadouvan
1 tbsp ginger
1/4 tsp coriander, chopped
1 medium tomato, diced
- Beat eggs until well mixed. Add milk and beat together.
- Heat butter or oil in a large heavy pan, add onions, and cook until translucent, about 4-5 minutes. Add chiles (if using) and RawSpiceBar’s Indo-French Vadouvan. Add ginger and cook until fragrant, 2-3 minutes.
- Add chopped coriander and tomato and sauté. Stir in the eggs and milk mixture and cook over low heat, until creamy. Serve and enjoy!