Creamy Egg Curry Recipes
CREAMY EGG CURRY
It may seem like an unusual combination but this is delicious. Why not try it and see.
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a pan, then fry the onions over a low heat for 10 mins until golden. Add the curry paste and sizzle for 2 mins, stirring. Add the tomatoes and 200ml water, season to taste, then bring to the boil. Simmer for 10 mins until you have a rich sauce.
- Meanwhile, boil the eggs for 8 mins, cool in cold water, then peel and halve. 3 Stir the peas and yogurt into the curry and simmer for another 2-3 mins. Put the eggs into the pan, spoon the curry sauce over and leave for another 2 mins to heat through. Serve with rice and mango chutney.
Nutrition Facts : Calories 336 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 1.02 milligram of sodium
CREAMED EGGS CURRY
Make and share this Creamed Eggs Curry recipe from Food.com.
Provided by ketchup
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt margarine in a frying pan over medium heat and cook celery and peppers until soft.
- Add flour and milk and stir until thickened.
- Add diced egg and spices and cook until heated through and creamy.
- Serve over toast.
Nutrition Facts : Calories 168.6, Fat 5.5, SaturatedFat 1.8, Cholesterol 214.6, Sodium 293.2, Carbohydrate 15.6, Fiber 0.6, Sugar 0.7, Protein 13.4
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
CURRY CHEDDAR SCRAMBLED EGGS
An American classic with a nifty twist!
Provided by Dave Baker
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Sprinkle the curry powder, salt and pepper onto the beaten eggs; beat together until well blended. Stir in the Cheddar cheese.
- Melt the margarine in a skillet over medium heat. Pour in the eggs, and cook, stirring constantly until firmed to desired temperature, 3 to 5 minutes.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 1.3 g, Cholesterol 389.5 mg, Fat 17.4 g, Fiber 0.2 g, Protein 16.8 g, SaturatedFat 6.9 g, Sodium 556.4 mg, Sugar 0.9 g
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