Vikalinka · by Julia Frey of Vikalinka
Egg Curry with Peas and Potatoes
NUTRITION · PER SERVING50M COOK
CAL 16%·PRO 26%
CARBS 24G30% OF CAL
5G FIBER13G OTHER6G TOTAL SUGAR
FAT 20G57% OF CAL
11G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A mild and fragrant Indian egg curry with tender potatoes, peas, and coconut milk. Simple to prepare yet deeply flavorful, this comfort dish is satisfying on its own.
mainindiancurryeggs🍲 stockpotdairy freegluten freevegetarian
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 eggs
- 1 tbsp vegetable oil
- 2 potatoes
- 1 onion
- 1 tbsp garlic paste (or 2 cloves garlic)
- 1 tbsp grated ginger
- 3 tbsp curry paste (I used tikka masala)
- 200g / 7oz canned chopped tomatoes
- 250ml / 1 cup coconut milk
- 150g / 1/2 cup frozen peas
- cilantro (for garnish)
At a glance
PER SERVING · TIME 50M
CAL 16%·PRO 26%
CARBS 24G30% OF CAL
5G FIBER13G OTHER6G TOTAL SUGAR
FAT 20G57% OF CAL
11G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 328mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 653mg
- Calcium
- 74mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 328MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.