Quick Egg And Vegetable Curry Recipes

QUICK EGG AND VEGETABLE CURRY

Quick Egg and Vegetable Curry image

Make and share this Quick Egg and Vegetable Curry recipe from Food.com.

Provided by hectorthebat

Categories Curries

Time 55m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

1 onion
1 knob butter
1 teaspoon oil
1 teaspoon curry powder
1 teaspoon flour
1 (10 ounce) can mulligatawny soup
2 eggs
1/2 cup rice
1 cup mixed vegetables

Steps:

Peel and chop the onion, and fry in the oil and butter in a saucepan over a medium heat, until soft (about 3-4 minutes). Stir in the curry powder and flour, and cook very gently for a further 2 minutes, stirring all the time. Gradually stir in the soup, bring to the boil, reduce the heat to a simmer, put on the lid, and cook gently for about 20 minutes, stirring occasionally, to make a thick sauce.
Hard boil the eggs for 10 minutes. Rinse them under cold running water, peel them, wash off the shell and cut in half lengthways. Cook the rice for 10-12 minutes in a large pan of boiling salted water. Drain and keep hot, fluffing with a fork to stop it going lumpy. Add the mixed vegetables to the curry sauce, bring back to the boil and simmer for a few minutes to cook the vegetables.
Put the rice onto a warm plate, spreading round with a spoon to form a ring. Arrange the eggs in the centre and cover with the vegetable curry sauce. Serve with any side dishes you like.

Nutrition Facts : Calories 673.6, Fat 15.4, SaturatedFat 4, Cholesterol 372, Sodium 391.3, Carbohydrate 106.6, Fiber 8.9, Sugar 9, Protein 25

EGG CURRY

Egg Curry image

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

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

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

QUICK AND EASY VEGETABLE CURRY

Quick and Easy Vegetable Curry image

A very quick and easy curry to serve up with rice and a salad.

Provided by Mai Forrester

Categories Main Dish Recipes Curries Vegetarian

Yield 5

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cloves crushed garlic
2 ½ tablespoons curry powder
2 tablespoons tomato paste
1 (14.5 ounce) can diced tomatoes
1 cube vegetable bouillon
1 (10 ounce) package frozen mixed vegetables
1 ½ cups water
salt and pepper to taste
2 tablespoons chopped fresh cilantro

Steps:

In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.

Nutrition Facts : Calories 102.5 calories, Carbohydrate 15.7 g, Fat 3.5 g, Fiber 4.6 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 266.6 mg, Sugar 3.9 g

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