Pepper & Egg Curry

Pepper & Egg Curry

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From the EatingWell Kitchen

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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
  • ¼ cup nonfat plain yogurt
  • 2 tablespoons chopped fresh parsley, divided
  • 2 teaspoons lemon juice
  • 4 hard-cooked eggs, cut into wedges (see Tip)


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  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 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.
  2. Remove the pan from the heat and whisk in yogurt, 1½ tablespoons of the parsley and lemon juice. Stir eggs into the sauce. Sprinkle with the remaining ½ tablespoon parsley and serve.
  • 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 information

  • Per serving: 149 calories; 8 g fat(2 g sat); 2 g fiber; 11 g carbohydrates; 10 g protein; 54 mcg folate; 186 mg cholesterol; 4 g sugars; 0 g added sugars; 580 IU vitamin A; 34 mg vitamin C; 83 mg calcium; 2 mg iron; 365 mg sodium; 350 mg potassium
  • Nutrition Bonus: Vitamin C (57% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1 medium fat meat, ½ fat

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