- 4 eggs – boiled
- 2 tbsp oil
- 1/4-3/4 tsp cumin
- 1-2 sprigs curry leaves
- 1 cup onions – finely chopped
- 1 chopped green chili
- 1-1 1/4 tsp ginger garlic paste
- 2 tomatoes – finely chopped or pureed
- 8 cashews – optional
- 4 tbsp coconut - optional
- 1/8 tsp turmeric
- 3/4 tsp red chili powder
- 3/4-1 tsp garam masala powder
- 1 tsp coriander powder
- 1 handful coriander leaves – chopped
- salt to taste
Egg curry is a pretty simple curry dish as far as curries go. Its simplicity is its strength; you can make it quickly and without much effort due to its straightforward nature. Eating egg curry is a great option for vegetarians or people looking to decrease the amount of meat in their diets due to the heavy protein content of the eggs. This recipe is easy to adjust and customize; combined with its ease of preparation, it’s the perfect experimentation dish.
This Egg curry recipe tastes great with rice or roti, and the combination makes a great meal for lunch! Make sure you pack the meal in a thermos or in an insulated lunch bag so you can enjoy it warm later.
This egg curry has a wealth of health benefits thanks to its primary ingredient – eggs. Egg are rich in protein and have high levels of essential vitamins and minerals: vitamin A, B, D, E, K, phosphorous, calcium, selenium, and zinc. Eggs also contain necessary organic compounds like omega-3s, protein, and antioxidants. The antioxidants and omega-3’s work together to boost the immune system and help the body fight off viral and bacterial pathogens.
How to Make Egg Curry
Note: You can use chopped tomatoes or make a smooth puree of tomatoes and cashews or coconut.
1.Set this aside.
Eggs age more in 1 day at room temperature than 1 week in the refrigerator.