Egg Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 boiled eggs2 cans of tomato sauce2-3 onions sliced medium6 cloves of garlic, chopped½ Tablespoon grated fresh gingerOlive oil –enough for sautéing onions and garlicSpices (not included in nutrition - but no calories):1 Tablespoon Panch Puran (5 spice, this is at any Indian grocery)1 Tablespoon Garam Masala1 Tablespoon Curry powder
In a large skillet, saute onion in olive oil until soft. Add the garlic and stir around for a minute until everything starts to become aromatic. Add the Panch puran and sauté altogether over medium-high heat for about 30 seconds. Add the tomato sauce and stir, reducing the heat to medium-low. Add the garam masala and the curry powder (check for the flavor ratio here, you may want to adjust the spice balance a bit depending on your curry power). Add the ginger and stir. Finally, add the boiled eggs (whole) and allow it all to simmer for about fifteen or twenty minutes.
*Note: it is common with egg curry for the boiled eggs to be deep fried or fried to create a skin on the egg before adding them to the curry sauce. I have done it both ways, and honestly feel like for the extra work, it doesn’t make that much of a difference.
Number of Servings: 6
Recipe submitted by SparkPeople user FATVEGHEAD.
*Note: it is common with egg curry for the boiled eggs to be deep fried or fried to create a skin on the egg before adding them to the curry sauce. I have done it both ways, and honestly feel like for the extra work, it doesn’t make that much of a difference.
Number of Servings: 6
Recipe submitted by SparkPeople user FATVEGHEAD.
Nutritional Info Amount Per Serving
- Calories: 216.3
- Total Fat: 14.7 g
- Cholesterol: 212.0 mg
- Sodium: 599.2 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 2.6 g
- Protein: 8.5 g
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