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20 minute dinner recipes

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Pepper & Egg Curry

http://www.eatingwell.com/recipes/pepper_egg_curry.html

This quick curry dish is a great way to use up leftover hard-cooked eggs.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Heat oil in a large saucepan over medium heat. Add onion and bell pepper and cook, stirring, until the onions begin to color, about 5 minutes. Add jalapeño and ginger; stir for 1 minute. Stir in flour, curry powder and cumin and cook for 1 minute. Gradually whisk in broth; cook, stirring, until smooth and thickened, about 1 minute.
  2. Remove the pan from the heat and whisk in yogurt, 1 1/2 tablespoons of the parsley and lemon juice. Stir eggs into the sauce. Sprinkle with the remaining 1/2 tablespoon parsley and serve.

Nutrition

Per serving : 153 Calories; 8 g Fat; 2 g Sat; 3 g Mono; 214 mg Cholesterol; 11 g Carbohydrates; 10 g Protein; 2 g Fiber; 154 mg Sodium; 219 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 vegetable, 1 medium fat meat, 1/2 fat

Tips & Notes