Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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  • 1 star values: 0

Love Indian flavors? Have kids or others who don't tolerate spicy foods? Here's an easy, nutrient-packed, healthy option for a delicious breakfast! It's our Americanized version of the real Indian kulambu. Our picky kids love it! Garnish with cilantro or parsley.

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Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt coconut oil in a pot over medium heat. Cook and stir onion, tomato, cardamom, coriander, cinnamon, ginger, garlic, cloves, curry powder, chili powder, turmeric, and cumin in hot oil until onions are tender, about 10 minutes. Remove from heat and cool briefly.

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  • Pour onion mixture into a food processor; pulse a few times before leaving on to blend. Puree in batches until smooth.

  • Return pureed onion mixture to the same pot; add coconut milk. Season mixture with salt to taste, bring to a boil, reduce heat to low, and simmer until flavors combine, about 5 minutes. Stir in eggs; cook until eggs are heated through, about 5 minutes more.

Nutrition Facts

202 calories; protein 9g; carbohydrates 5.5g; fat 16.5g; cholesterol 265mg; sodium 105.1mg. Full Nutrition
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