Curried Eggs – a delicious recipe with canola oil, curry powder, flour, vegetable stock, heavy cream, celery. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat 1 tsp oil in a saucepan. Add 3 tsp curry powder and flour. Saute briefly then add stock and bring to a boil. Add cream and season.
2
Meanwhile, heat remaining oil in a separate saucepan. Saute vegetables for 3 mins. Season. Add vegetables and hard-boiled eggs to sauce. Serve in deep bowls, garnished with watercress and sprinkled with remaining curry powder.
510
kcal
Calories
39
g
Fat
12
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 tsp canola oil, 4 tsp curry powder, 2 tbsp all-purpose flour, 2 cups vegetable stock, and more.
Yes, Curried Eggs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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