Indian Egg Curry
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
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.
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.