Egg Curry
Egg curry is a delicious Indian curry with plenty of flavor – and hard boiled eggs as the main ingredient. It’s a less common, but amazing dish that you can make in less than 20 minutes.
Servings: 4
Calories: 248kcal
Cost: cheap
Ingredients
- 8 hard boiled eggs
- 2 cup tomato sauce (UK: 250 ml tomato passata)
- 1 cup vegetable stock (120 ml)
- 1 chili
- 1 onion
- 3 garlic cloves
- 2 teaspoons cumin
- 2 teaspoons curry powder
- 2 teaspoons turmeric
- ½ teaspoon ginger
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon vegetable oil
Instructions
- Heat up the vegetable oil in a pot or skillet on medium to high heat. Add diced onion, and sautee for a few minutes until they are soft and translucent.
- Add finely chopped garlic and chili, and sautee for another minute.
- Then, add all the seasoning, tomato sauce and vegetable stock, and stir to combine. Cover the pot with a lid, and leave the sauce to simmer for about 10 minutes, stirring occasionally.
- Optionally, you can add more salt, pepper or other seasoning to taste. Add peeled hard boiled eggs, and serve.
Notes
- I highly recommend making hard boiled eggs, and not soft boiling them.
- Feel free to use a curry powder mix if you prefer, in place of the seasoning suggested.
- The curry base develops more flavor over time. Allow it to simmer for a little while to make it taste amazing.
- Keep egg curry in an air tight container in your refrigerator for up to 5 days.
Nutrition
Calories: 248kcal | Carbohydrates: 15g | Protein: 15g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 373mg | Sodium: 1297mg | Potassium: 675mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1295IU | Vitamin C: 28mg | Calcium: 90mg | Iron: 4mg