Egg Curry

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 105.6
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 127.8 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 4.1 g
  • Protein: 7.0 g

View full nutritional breakdown of Egg Curry calories by ingredient


Introduction

Only 1 WW Point per 1 egg serving Only 1 WW Point per 1 egg serving
Number of Servings: 3

Ingredients

    *Egg white, 3 serving - Boiled eggs with yokes removed
    Onions, raw, 1 medium (2-1/2" dia)
    Kroger Peeled Crushed Tomatoes, .5 cup
    Garlic, 2 clove
    Ginger Root, 2 slices (1" dia)
    Jalapeno Peppers, 1 pepper
    Cilantro, raw, 2 tbsp
    Chili powder, 1 tsp
    Turmeric, ground, .75 tsp
    *Coriander seed, .5 tsp
    garam masala, 1 tsp
    Olive Oil, 1 1tsp
    Peas, frozen, 1 cup

Directions

Boil eggs and set aside. Make a paste of onion, garlic, ginger and chilis in a mixer or chopper. Heat oil and add the paste. Saute until golden brown. Add all spices except garam masala and saute one minuete then add tomato puree. Add a cup of water and cook until water has evaporated. Add peas and peeled, de-yoked eggs. Add one cup of water, bring to boil adn reduce the flame, simmering for 10 mins.

Number of Servings: 3

Recipe submitted by SparkPeople user UMMBNB.