Quick Egg Curry Recipes

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QUICK EGG CURRY



Quick Egg Curry image

One of the first things I cooked and turned out perfect, and one of the few things I can cook without ever going wrong. It's easy and yummy too! My mom's recipe.

Provided by Nisha

Categories     Curries

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

6 hard-boiled eggs
4 onions
2 tomatoes, peeled and finely chopped
5 green chilies
1 teaspoon finely chopped ginger (optional)
1 teaspoon finely chopped garlic (optional)
1/2 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon red chili powder
1 teaspoon garam masala powder
salt
2 tablespoons oil
1 1/2 cups water
coriander leaves, for garnishing

Steps:

  • Peel the onions, cut into quarters and cut into this slices.
  • Split the chillies.
  • Heat oil in a wok, fry the onions until transparent, add to this the chillies, ginger and garlic.
  • Stir fry for a minute or two.
  • Add in the tomatoes.
  • When the tomatoes are nicely cooked add the powder spices.
  • Stir fry for another minute or three.
  • Add salt and water and bring to boil.
  • Adjust the consistency of the gravy to your choice.
  • Halve the boiled eggs lengthwise and add to the gravy.
  • Sprinkle chopped cilantro, and serve with thin chapaties or plain parathas.

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

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

CREAMY EGG CURRY



Creamy egg curry image

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

2 tbsp sunflower oil
2 onions , thinly sliced
2 heaped tbsp curry paste (we used Patak's Tikka Masala)
400g can chopped tomato
8 eggs
140g frozen pea
4 tbsp Greek yogurt
rice and mango chutney to serve

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

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