EGG AND POTATO CURRY
North Indian in origin, I was very grateful to have found this recipe. It is very similar to what was served to us by our Bengali neighbors years ago! Serve hot with a side of thickly sliced bread.
Provided by sunwind
Categories World Cuisine Recipes Asian Bangladeshi
Time 55m
Yield 2
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon oil in a skillet over medium heat. Stir in onions; cook and stir until onion pieces are soft and translucent, about 5 minutes. Reduce heat to medium-low; continue cooking, stirring occasionally, until onions are golden, about 10 minutes more.
- Remove pan from heat and set it aside. Transfer cooked onions to the bowl of a food processor; grind onions, tomatoes, and green chiles into a smooth paste.
- Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add onion mixture carefully, as it may spatter. Cook and stir for 2 to 3 minutes. Stir in garlic paste, ginger paste, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. Cook and stir until the oil begins to separate from the mixture, about 5 minutes.
- Pour water into skillet and bring sauce to a boil. Add cubed potatoes. Gently stir in the eggs. Reduce heat to low and simmer until sauce has thickened slightly, about 10 minutes. Remove from heat. Garnish with cilantro before serving.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 56.3 g, Cholesterol 636 mg, Fat 38.5 g, Fiber 11 g, Protein 26.7 g, SaturatedFat 8.5 g, Sodium 397.9 mg, Sugar 20.1 g
QUICK AND EASY VEGETABLE CURRY
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
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
CURRY VEGETABLE EGG BAKE
The perfect vegetarian addition to your summer brunch menu, our flavorful Curry Vegetable Egg Bake can be on the table in just 45 minutes.
Provided by Angie McGowan
Categories Breakfast
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease 9-inch square (2-quart) baking dish.
- Heat 10-inch skillet over medium heat, and drizzle with olive oil. Add mushrooms, onion, zucchini and squash. Sprinkle with 1/2 teaspoon of the curry powder. Cook until vegetables are tender, about 10 minutes.
- In large bowl, beat Bisquick mix, milk and eggs with whisk. Add remaining 1 teaspoon curry powder, cooked vegetables and tomato. Beat well. Pour into baking dish.
- Bake 30 to 40 minutes or until eggs are set. Cool 5 to 10 minutes before cutting. Serve warm.
Nutrition Facts : ServingSize 1 Serving
QUICK VEGETABLE CURRY
A bountiful medley of beans and vegetables. This easy curry can be made in minutes. Increase or decrease the spices to suit your taste. Serve over rice with Indian naan bread or chapatti (flatbread).
Provided by Mona zac
Categories World Cuisine Recipes Asian Indian
Time 46m
Yield 6
Number Of Ingredients 17
Steps:
- Bring a large saucepan of lightly salted water to a boil. Place the potatoes and carrots in the boiling water, and cook until softened, 5 to 6 minutes. Add the peas and corn to the boiling water, and turn off the heat. Wait 1 minute, and drain the vegetables. Cover to keep warm.
- Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook until the onions are transparent, 5 to 7 minutes. Combine the tomatoes, kidney beans, garbanzo beans, and water with the onions. Stir in the turmeric, chili powder, cumin, coriander, and mustard seed until blended. Season with salt to taste. Add the potatoes, carrots, peas, and corn. Turn the heat to high, and cook the vegetables 5 to 10 minutes, stirring occasionally. Lower the heat to medium, and cook another 7 minutes.
- Pour the coconut milk into the vegetable mixture. Stir and cook for just 3 minutes to prevent the milk from curdling or separating. Remove from the heat and serve.
Nutrition Facts : Calories 423.2 calories, Carbohydrate 53.6 g, Fat 19.9 g, Fiber 12.6 g, Protein 12.4 g, SaturatedFat 12.9 g, Sodium 510 mg, Sugar 5.4 g
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
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
SIMPLE VEGGIE CURRY RECIPE BY TASTY
Here's what you need: salt, potato, vegetable oil, medium onion, garlic, cumin, cayenne pepper, curry powder, salt, black pepper, ginger, diced tomato, chickpeas, peas, coconut milk
Provided by Jordan Kenna
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender-about 12 minutes. Once cooked, drain the potatoes and set them aside.
- Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
- Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
- Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 752 calories, Carbohydrate 108 grams, Fat 28 grams, Fiber 22 grams, Protein 24 grams, Sugar 20 grams
QUICK CHICKEN AND VEGETABLE INDIAN CURRY
Using a jar of store bought curry paste gives authentic flavour to this easy dinner. Adjust the spice level as you make it or substitute hot for the mild if you prefer.
Provided by Mary Jenny
Categories Curries
Time 35m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In large deep non-stick saucepan heat oil over medium-high heat.
- Add onion and stir-fry 2-3 minutes and then add mushrooms and stir-fry for 3-4 minutes or until lightly browned.
- Stir in garlic, 3 tbsp (45 mL) curry paste and cinnamon; then add quartered chicken thighs and stir-fry 2-3 minutes.
- Stir in tomatoes with juice; cover and reduce heat to medium-low and cook about 10 minutes. Taste and stir in more curry if desired.
- Add broccoli or cauliflower and lentils; bring to boil, cover and cook about 3-5 minutes or until broccoli is crisp -tender.
- Stir in cilantro and serve topped with a dollop of yogurt. Accompany it with naan bread or basmati rice.
- TIPS:.
- Any leftovers can be reheated and rolled up in a warm roti or whole wheat tortilla.
- Fresh coriander, used in Indian cooking is the same herb as cilantro, which is the Latin American name for it.
- To preserve the bright green colour of the broccoli you could microwave or steam on the stove separately and then stir into the curry at the end of cooking time.
- More delicious recipe ideas are available online at www.mushrooms.ca.
Nutrition Facts : Calories 423.4, Fat 21.1, SaturatedFat 5, Cholesterol 77.9, Sodium 114.5, Carbohydrate 31.6, Fiber 11.4, Sugar 7.2, Protein 30.4
QUICK EGG AND VEGETABLE CURRY
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
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
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