Boiled Egg Curry

Name: Boiled Egg Curry
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 tablespoons canola oil, divided; 1/2 teaspoon red chilli powder; 4 hard boiled eggs; Chopped fresh coriander leaves to garnish; 2 teaspoons fresh ginger, grated; 1 teaspoon garam masala; 2 garlic cloves, minced; 2 green chillies (or just one for the faint hearted); 2 teaspoons ground coriander; 1 teaspoon ground cumin; 2 onions, roughly chopped; Salt to taste; 3 big tomatoes, roughly chopped; 1/2 teaspoon turmeric powder

“You can never have too many main course recipes, so give Boiled Egg Curry a try. This recipe serves 2. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 515 calories, 16g of protein, and 40g of fat per serving. For $2.07 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. 2 people were impressed by this recipe. This recipe is typical of Indian cuisine. A mixture of canolan oil, salt, ground coriander, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is solid. Try Boiled Egg Curry, Masaledar Ublay Unday Or Hard Boiled Egg Curry, and Hard-Boiled Egg Casserole for similar recipes.”

total: 45 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Canola oildivided4 tbsp
Chilli powder½ tsp
Hardboiled eggs4
Coriander to garnish1 leaf
Gingergrated2 tsp
Garam masala1 tsp
Garlic clovesminced2
Chilliesor just one for the faint hearted2
Ground coriander2 tsp
Ground cumin1 tsp
Onionsroughly chopped2
Salt2 servings
Big tomatoesbig, roughly chopped3
Turmeric powder½ tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.