Egg Curry
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 157.5
- Total Fat: 10.3 g
- Cholesterol: 212.0 mg
- Sodium: 73.8 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 1.9 g
- Protein: 7.8 g
View full nutritional breakdown of Egg Curry calories by ingredient
Introduction
Serve with rice. Serve with rice.Number of Servings: 3
Ingredients
-
Hard Boiled Egg, x 3, halved
Olive Oil, 1 tbsp
Onions, raw, 1 small, chopped
Garlic, 2 cloves (paste)
Ginger Root, 2 tsp (paste)
*Hot Chili Peppers, 1 pepper - left whole
pinch red chilli powder
Powdered Coriander, 1 tsp
Turmeric, ground, 0.5 tsp
Red Ripe Tomatoes, 2 medium whole (2-3/5" dia) pureed
Hot Water, 9 fl oz (remove)
Methi, 0.5 tbsp
Coriander, fresh, 1 bunch, chopped
garam masala, 1 tsp
black pepper to taste
Directions
Heat the oil and gently fry onions untikl golden.
Add garlic and ginger, the whole green chilli, coriander powder, turmeric, red chilli powder and salt. Add tomatoes and cook on high heat for 5 minutes.
Add hot water and bring to boil.
Add egg halves and simmer very gently for 10 mins.
Carefully stir in remaining spices and frwes coriander and serve hot.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Add garlic and ginger, the whole green chilli, coriander powder, turmeric, red chilli powder and salt. Add tomatoes and cook on high heat for 5 minutes.
Add hot water and bring to boil.
Add egg halves and simmer very gently for 10 mins.
Carefully stir in remaining spices and frwes coriander and serve hot.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
