Egg Curry

Recipesfull introduces to you: Indian Recipes. (Egg Curry). This is a quick solution to a curry when there is no meat or fish. Best eaten hot over white rice. Garnish with cilantro leaves.

Brief

Prep 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 2

Yield: 2 servings

Egg Curry

Ingredients

2 tablespoons vegetable oil

1 onion

sliced

1 teaspoon garlic paste

½ teaspoon ginger paste

1 tablespoon ground coriander

1 teaspoon ground cumin

½ teaspoon ground turmeric

½ teaspoon chile powder

¼ teaspoon ground black pepper

¼ cup tomato puree

1 ¼ cups water

1 tablespoon vinegar

salt to taste

4 hard-boiled eggs

halved

Roti CanaiParatha (Indian Pancake)

World Cuisine

Directions

Step 1

Heat oil in a large pot over medium heat. Add onion; cook and stir until browned about 5 minutes. Stir in garlic and ginger paste. Mix in coriander cumin turmeric chile powder and black pepper; cook until fragrant about 1 minute. Add tomato puree; cook until curry thickens about 4 minutes.

Step 2

Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine about 5 minutes.

Nutritional Information

Egg Curry

Servings Per Recipe:2

Calories: 337.6

% Daily Value *

Protein: 14.4g 29%

Carbohydrates: 11.7g 4%

Dietary Fiber: 3.4g 14%

Sugars: 5g

Fat: 25.2g 39%

Saturated Fat: 5.5g 27%

Cholesterol: 424mg 141%

Vitamin A Iu: 762.1IU 15%

Niacin Equivalents: 3.4mg 26%

Vitamin B6: 0.2mg 15%

Vitamin C: 7.7mg 13%

Folate: 58.2mcg 15%

Calcium: 106.6mg 11%

Iron: 3mg 17%

Magnesium: 29.6mg 11%

Potassium: 381mg 11%

Sodium: 463.5mg 19%

Thiamin: 0.1mg 12%

Calories From Fat: 226.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.