This quick curry dish is a great way to use up leftover hard-cooked eggs.
Active Time: 30 minutes |
Total Time: 30 minutes
2 teaspoons canola oil
1 onion, chopped
1 green bell pepper, cut into 1-inch dice
1 jalapeño pepper, seeded and finely chopped
2 teaspoons finely chopped fresh ginger
2 tablespoons all-purpose flour
1 tablespoon curry powder
1 teaspoon ground cumin
2 cups reduced-sodium chicken broth, or vegetable broth
1/4 cup nonfat plain yogurt
2 tablespoons chopped fresh parsley, divided
2 teaspoons lemon juice
4 hard-cooked eggs, cut into wedges (see Tip)
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.
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.
Per serving :
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
Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.