Egg Curry Recipe
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Kitchen Sanctuary · by Nicky Corbishley★ 3.5 (2)

Egg Curry Recipe

NUTRITION · PER SERVING30M COOK
CAL 25%·PRO 32%
CARBS 41G33% OF CAL
5G FIBER25G OTHER11G TOTAL SUGAR
FAT 33G59% OF CAL
18G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant and creamy egg curry with warm spices, tomato, and bell pepper. Ready in 30 minutes, it's a vegetarian main served with rice.

mainindiancurryeggsgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 6 medium eggs (at room temperature)
  • 2 tablespoons oil or ghee
  • 1 large onion (peeled and thickly sliced)
  • 1 red chilli (sliced)
  • 1 green chilli (sliced)
  • 2 garlic cloves (peeled and minced )
  • 2 teaspoons minced ginger
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground cinnamon
  • 11/2 teaspoons salt
  • 1 tablespoon tomato purée ((paste in USA))
  • 1 green bell pepper (deseeded and diced)
  • 1 red bell pepper (deseeded and diced)
  • 1 x 400g (14 oz) can finely chopped tomatoes
  • 200 ml (3/4 cup + 1 tablespoon) coconut cream
  • boiled rice
  • chopped fresh coriander ((cilantro) )
  • chilli (red pepper) flakes
  • nigella seeds
PREP
10M
SODIUM
1115MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.