Egg Curry

4.2
(14)

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.

5
5
5
5
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
2
Yield:
2 servings

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

Directions

  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.

  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.

Cook's Note:

Substitute chopped tomatoes for the pureed if desired.

Nutrition Facts (per serving)

338 Calories
25g Fat
12g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 338
% Daily Value *
Total Fat 25g 32%
Saturated Fat 6g 28%
Cholesterol 424mg 141%
Sodium 464mg 20%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 12%
Total Sugars 5g
Protein 14g
Vitamin C 8mg 39%
Calcium 107mg 8%
Iron 3mg 17%
Potassium 381mg 8%

* 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.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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