Egg Curry

Egg Curry
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Egg Curry calories by ingredient


Introduction

This is a nice dish (includes eggs, so vegetarian but not vegan!) for a protein rich dinner. The spices are not hard to get any indian market and some supermarkets. Serve with basmati rice or with and indian bread like roti or naan. (Rice and bread not in nutritional info listed!) This is a nice dish (includes eggs, so vegetarian but not vegan!) for a protein rich dinner. The spices are not hard to get any indian market and some supermarkets. Serve with basmati rice or with and indian bread like roti or naan. (Rice and bread not in nutritional info listed!)
Number of Servings: 6

Ingredients

    6 boiled eggs
    2 cans of tomato sauce
    2-3 onions sliced medium
    6 cloves of garlic, chopped
    ½ Tablespoon grated fresh ginger
    Olive oil –enough for sautéing onions and garlic
    Spices (not included in nutrition - but no calories):
    1 Tablespoon Panch Puran (5 spice, this is at any Indian grocery)
    1 Tablespoon Garam Masala
    1 Tablespoon Curry powder


Directions

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.