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

EatingWell Test Kitchen
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Ingredients

Directions

  • 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; 7.6 g total fat; 1.8 g saturated fat; 186 mg cholesterol; 365 mg sodium. 350 mg potassium; 10.6 g carbohydrates; 2.2 g fiber; 4 g sugar; 10.2 g protein; 580 IU vitamin a iu; 34 mg vitamin c; 54 mcg folate; 83 mg calcium; 2 mg iron; 23 mg magnesium;