Egg curry
Nutrition Information
- Serves: 2
- Serving size: 200 grams
- Calories: 148
- Fat: 9 g
- Saturated fat: 1 g
- Unsaturated fat: 7 g
- Trans fat: 0 g
- Carbohydrates: 13 g
- Sugar: 7 g
- Sodium: 680 mg
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 46 mg
Recipe type: Curry
Cuisine: Indian
Prep time:
Cook time:
Total time:
Egg curry meets many needs. Not only is it gluten-free, vegetarian and carb friendly, it is very tasty as well. If you want a meal that will please your family and friends , but won't cost a whole lot, look no further. A great meal with ticks a lot of boxes.
Ingredients
- Eggs - four large ( hard-boiled)
- Onion – one medium ( finely sliced)
- Garlic – 2 cloves ( finely diced)
- Ginger paste – one and a half tablespoons
- Green Chillies – three ( finely sliced)
- Tomatoes – five medium ( coarsely chopped)
- Vegetable oil – two tablespoons
- Coriander – handful ( finely chopped)
Spices
- Bay leaf – two dried
- Green cardamom
- Cinnamon stick – 50 mm
- Cloves – three
- Turmeric – ½ teaspoon
- Salt – one teaspoon
- Madras Curry powder – one tablespoon
- Chilli powder – twp teaspoons
Instructions
- Bring the vegetable oil to medium heat in a skillet
- Add the cloves, cardamoms, bay leaves and cinnamon stick
- Stir for a minute
- Add the onions and fry until translucent
- Add the chopped chillies, garlic and ginger paste stir for a minute
- Now add the chilli and curry powders. Stir for two to three minutes
- Add the tomatoes and ½ a cup of water. Add salt
- Cover and turn the heat. Allow cooking for 20 minutes at low heat ( a slow simmer)
- Peel and add the eggs, Cook for a further 10 minutes
- Finally, stir in the coriander leaves, taste for seasoning and serve
Notes