Potato & Egg Curry
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 369.3
- Total Fat: 19.3 g
- Cholesterol: 212.5 mg
- Sodium: 661.6 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 5.3 g
- Protein: 10.9 g
View full nutritional breakdown of Potato & Egg Curry calories by ingredient
Introduction
A delicious easy-to-make curry when you're short on time! A delicious easy-to-make curry when you're short on time!Number of Servings: 5
Ingredients
-
* Potatoes, raw, 5 medium
* Extra Virgin Olive Oil, 5 tbsp
* Water, 2 cup
* Salt, 1.25 tsp
* Pepper, red or cayenne, 1.5 tsp
* Pepper, black, 0.25 tsp
* Garlic, 0.5 tsp
* Turmeric, ground, 0.25 tsp
* Onions, frozen, 4 oz
* Eggs, fresh, 5 large
Directions
Preparing
-------------
Peel and thinly slice the potatoes. Get your spices lined up.
Cooking
-----------
Add everything to a skillet or pot except for eggs. Bring to boil.
Lower heat and let simmer for 20 minutes or until potatoes are tender (as desired).
Make sure to keep stirring occasionally so the potatoes don't stick to the bottom of the skillet.
Add more water if potatoes are still too hard after most of the water has evaporated.
When potatoes are ready and the water is gone, add the raw eggs to the pot. Mix into the curry and cook over medium heat until eggs are cooked.
Serving
----------
You can add some parsley at the end for garnishing.
Serve with warmed tortillas or naan/roti.
(Recipe can also be made with fewer eggs)
Number of Servings: 5
Recipe submitted by SparkPeople user SHEZAREU.
-------------
Peel and thinly slice the potatoes. Get your spices lined up.
Cooking
-----------
Add everything to a skillet or pot except for eggs. Bring to boil.
Lower heat and let simmer for 20 minutes or until potatoes are tender (as desired).
Make sure to keep stirring occasionally so the potatoes don't stick to the bottom of the skillet.
Add more water if potatoes are still too hard after most of the water has evaporated.
When potatoes are ready and the water is gone, add the raw eggs to the pot. Mix into the curry and cook over medium heat until eggs are cooked.
Serving
----------
You can add some parsley at the end for garnishing.
Serve with warmed tortillas or naan/roti.
(Recipe can also be made with fewer eggs)
Number of Servings: 5
Recipe submitted by SparkPeople user SHEZAREU.
Member Ratings For This Recipe
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