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.
Provided by Louella
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 2
Number Of Ingredients 14
Steps:
- 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.
- 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.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 11.7 g, Cholesterol 424 mg, Fat 25.2 g, Fiber 3.4 g, Protein 14.4 g, SaturatedFat 5.5 g, Sodium 463.5 mg, Sugar 5 g
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Noor Bandesha
[email protected]I love this recipe! It's a great way to use up leftover eggs and it's always a hit with my family.
Ramah ken
[email protected]This curry is a bit too spicy for my taste, but I was able to tone it down by adding some yogurt.
malebo kungoane
[email protected]I've never made egg curry before, but this recipe was easy to follow and the results were amazing. I'll definitely be making it again.
Lindokuhle Bhola
[email protected]This curry is a great make-ahead meal. I like to make a big batch on the weekend and then reheat it during the week.
David Mutati
[email protected]I'm not a fan of hard-boiled eggs, so I poached the eggs instead. They turned out perfectly and the curry was delicious.
Shazia Shazia
[email protected]This recipe is a great way to use up leftover rice. I also like to serve it with naan bread.
NarayanYadav Yadav
[email protected]I had to make a few substitutions because I didn't have all of the ingredients on hand. I used Greek yogurt instead of coconut milk and it turned out great!
Robert Juan
[email protected]This recipe is a bit bland for my taste. I would recommend adding more spices, such as cumin and coriander.
Michael Duke
[email protected]I'm a vegetarian, so I substituted tofu for the eggs. The curry turned out great! The tofu absorbed the flavors of the sauce and the coconut milk.
vladi roch
[email protected]This curry is a bit time-consuming to make, but it's worth the effort. The flavors are amazing and the eggs are cooked to perfection.
Cassidi Wooten
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids love the mild flavor of the curry and the soft eggs.
Lisa Edwards
[email protected]I made this curry for a dinner party and it was a hit! Everyone loved the unique flavor and the tender eggs.
Kajal shrestha
[email protected]This recipe is a bit spicy for my taste, but I was able to tone it down by reducing the amount of chili powder.
Kaku Gaming
[email protected]I'm not a huge fan of eggs, but I really enjoyed this curry. The sauce is flavorful and the eggs are cooked perfectly.
Daria Ghiriti
[email protected]This recipe is a great way to use up leftover hard-boiled eggs. I also like to add some chopped vegetables, such as bell peppers or carrots, to make it a more complete meal.
Sujan Guru
[email protected]I've made this egg curry recipe several times now, and it always turns out great. It's a quick and easy weeknight meal that the whole family loves.
luqman khaan
[email protected]This egg curry recipe is a keeper! The flavors are rich and complex, and the eggs are cooked to perfection. I especially love the addition of coconut milk, which gives the curry a creamy and velvety texture.