Creamy Egg Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
8 eggs1 small onion4 cloves garlic2 t canola oil1.5 t cumin1 T coriander seed1 tsp ground turmeric1 t chili powder1 t salt1 14.5 oz can tomatoes1 cup peas2 oz cashews14 oz water
Start by placing 8 eggs in a small saucepan. Cover with one inch of cool water. Bring to a boil over high heat, add salt (not on ingredients list- this is to make them easier to peel later). Once the water's boiling, reduce the heat slightly and let the eggs boil for 8-9 minutes.
In the meantime, grind your spices. I prefer to use a coffee grinder for this, but you can do it by hand if you want :) Grind up the cumin, coriander, salt, chili powder, and turmeric. Set aside.
Now, chop up the onion and garlic and puree. By now, your eggs should be done cooking. Drain them and set them in a bowl full of cool water.
Quickly rinse out the pan you boiled the eggs in and return to medium heat. Add the oil and garlic-onion paste. STIR CONSTANTLY for 1-2 minutes, remove from heat with you puree the canned tomatoes (no need to rinse your blender in between any of these steps, btw). Add the tomatoes to the pan and return to heat. Add an equal amount of water.
Let the sauce simmer over medium heat. If your cashews aren't roasted already, you can zap them in the microwave for 20 seconds, then in 10 second intervals until browned. Let them cool and then grind them up.
Peel and halve the eggs. Dispose of 6 of the yolks (or use them for something else if you want). Add the eggs and the peas to the sauce. Simmer for a few minutes, then add the ground cashews. Simmer for 1-2 minutes, then taste the sauce. Adjust your salt and pepper as needed.
Garnish with fresh cilantro if you want.
I generally serve this over basmati, but you could definitely serve it with roti or naan if you want. Enjoy!
Number of Servings: 5
Recipe submitted by SparkPeople user LOTUS737.
In the meantime, grind your spices. I prefer to use a coffee grinder for this, but you can do it by hand if you want :) Grind up the cumin, coriander, salt, chili powder, and turmeric. Set aside.
Now, chop up the onion and garlic and puree. By now, your eggs should be done cooking. Drain them and set them in a bowl full of cool water.
Quickly rinse out the pan you boiled the eggs in and return to medium heat. Add the oil and garlic-onion paste. STIR CONSTANTLY for 1-2 minutes, remove from heat with you puree the canned tomatoes (no need to rinse your blender in between any of these steps, btw). Add the tomatoes to the pan and return to heat. Add an equal amount of water.
Let the sauce simmer over medium heat. If your cashews aren't roasted already, you can zap them in the microwave for 20 seconds, then in 10 second intervals until browned. Let them cool and then grind them up.
Peel and halve the eggs. Dispose of 6 of the yolks (or use them for something else if you want). Add the eggs and the peas to the sauce. Simmer for a few minutes, then add the ground cashews. Simmer for 1-2 minutes, then taste the sauce. Adjust your salt and pepper as needed.
Garnish with fresh cilantro if you want.
I generally serve this over basmati, but you could definitely serve it with roti or naan if you want. Enjoy!
Number of Servings: 5
Recipe submitted by SparkPeople user LOTUS737.
Nutritional Info Amount Per Serving
- Calories: 178.8
- Total Fat: 9.8 g
- Cholesterol: 84.8 mg
- Sodium: 580.3 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 3.0 g
- Protein: 10.3 g
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