Asian Recipe · 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.

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

Cooking 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.

Nutrition Facts

• calories337.6
• carbohydrateContent11.7 g
• cholesterolContent424 mg
• fatContent25.2 g
• fiberContent3.4 g
• proteinContent14.4 g
• saturatedFatContent5.5 g
• sodiumContent463.5 mg
• sugarContent5 g