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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 398.8
  • Total Fat: 25.3 g
  • Cholesterol: 425.0 mg
  • Sodium: 1,396.5 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 6.8 g
  • Protein: 19.0 g

View full nutritional breakdown of Indian Egg Curry calories by ingredient
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Indian Egg Curry

Submitted by: LUCAHJIN

Introduction

A really simple and warming curry that's pretty low calorie! I like this over some brown rice or quinoa, and a salad.

The sodium counted is for 1tsp of salt, but it's to your taste. I think it's fine with the 1 tsp.
A really simple and warming curry that's pretty low calorie! I like this over some brown rice or quinoa, and a salad.

The sodium counted is for 1tsp of salt, but it's to your taste. I think it's fine with the 1 tsp.

Number of Servings: 2

Ingredients

    4 Eggs (hard boiled)
    1 onion
    1 tomato (pureed)
    3-4 flakes of garlic
    1/2-inch piece of ginger
    1-2 green chilies
    2 tbsp chopped coriander leaves
    Salt To Taste
    Red chili powder to taste
    3/4th tsp turmeric powder
    1/2 tsp coriander powder
    3/4 tsp garam masala or curry powder
    2-3 tbsp vegetable oil
    1 cup green peas
    Salt to taste (1tsp)

Directions

1. Remove the shell of boiled eggs & keep aside.
2. Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
3. Heat oil in a saucepan and add onion-garlic paste and fry till golden brown.
4. Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil.
5. Add a cup of water and cook till it dry's.
6. Now add the green peas and boiled eggs.
7. Add 1 cup of water and bring to boil and reduce the flame.
* Simmer for 10 minutes.
* Garnish egg curry with garam masala and coriander leaves and serve hot with rice of your choice!


Number of Servings: 2

Recipe submitted by SparkPeople user LUCAHJIN.






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