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

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Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

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Directions

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  • 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 jalapeno 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.

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  • 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.

Tips

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.

Nutrition Facts

149 calories; protein 10.2g 20% DV; carbohydrates 10.6g 3% DV; exchange other carbs 0.5; dietary fiber 2.2g 9% DV; sugars 3.8g; fat 7.6g 12% DV; saturated fat 1.8g 9% DV; cholesterol 186.3mg 62% DV; vitamin a iu 579.7IU 12% DV; vitamin c 34.3mg 57% DV; folate 53.8mcg 13% DV; calcium 82.9mg 8% DV; iron 1.9mg 11% DV; magnesium 22.6mg 8% DV; potassium 349.8mg 10% DV; sodium 364.9mg 15% DV; thiamin 0.1mg 10% DV.