Egg Curry Recipe – Eats Now

Name: Egg Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons plain yogurt; 4 medium tomatoes (about 1 1/4 pounds), chopped; 3 tablespoons chickpea flour (also sold as gram flour or besan); One 1-inch piece fresh ginger, peeled and chopped; 3 teaspoons hot curry powder (I like Bolsts Hot Curry Powder); 1 1/41 1/2 teaspoons salt; 2 tablespoons olive or canola oil; 1/2 teaspoon whole cumin seeds; 1/2 teaspoon whole mustard seeds; 1/4 teaspoon whole fennel seeds; 812 hard-boiled eggs, peeled and left whole

Servings: persons

4 tablespoons plain yogurt
4 medium tomatoes (about 1 1/4 pounds), chopped
3 tablespoons chickpea flour (also sold as gram flour or besan)
One 1-inch piece fresh ginger, peeled and chopped
3 teaspoons hot curry powder (I like Bolsts Hot Curry Powder)
1 1/41 1/2 teaspoons salt
2 tablespoons olive or canola oil
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole mustard seeds
1/4 teaspoon whole fennel seeds
812 hard-boiled eggs, peeled and left whole

1
Pour 1 cup water, the yogurt, tomatoes, chickpea flour, ginger, curry powder, and salt into a blender in the order listed.
2
Blend for at least 2 minutes or until you have a smooth sauce.
3
Put the oil into a wide pan and set over medium-high heat.
4
When hot, put in the cumin and mustard seeds.
5
As soon as the mustard seeds begin to pop, a matter of seconds, add the fennel seeds.
6
Wait about 5 seconds and take the pan off the heat.
7
Pour in 1 cup water and then the curry sauce from the blender.
8
Stir and put the pan back on the heat, turning it to medium.
9
Bring the sauce to a simmer, stirring all the time.
10
Cover, turn heat to very low, and simmer gently for 15 minutes, stirring now and then.
11
Add the hard-boiled eggs and heat them through.

29162

kcal

Calories

2038

Fat

216

Carbs

2642

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons plain yogurt, 4 medium tomatoes (about 1 1/4 pounds), chopped, 3 tablespoons chickpea flour (also sold as gram flour or besan), One 1-inch piece fresh ginger, peeled and chopped, and more.

Yes, Egg Curry falls under the Vegetarian 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.

Egg Curry

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