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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.
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
Directions
Step 1
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.
Step 2
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.
Cook’s Note:
Substitute chopped tomatoes for the pureed if desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 338 | |
| % Daily Value * | |
| Total Fat25g | 32% |
| Saturated Fat6g | 28% |
| Cholesterol424mg | 141% |
| Sodium464mg | 20% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber3g | 12% |
| Total Sugars5g | |
| Protein14g | |
| Vitamin C8mg | 39% |
| Calcium107mg | 8% |
| Iron3mg | 17% |
| Potassium381mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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