Scrambled Egg Curry
This mildly spiced Indian scrambled egg recipe makes a great light lunch or light dinner. Tuck the curried eggs into a warm whole-wheat tortilla or an Indian flatbread, like paratha, which can be found in the freezer case at Indian markets. Serve with a dollop of yogurt.
Source: EatingWell Magazine, September/October 2016
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Commonly used in Indian cuisine, Kashmiri chili powder lends a touch of heat and beautiful red color to sauces and curries. Any regular- to medium-heat chili powder can be use in its place. To bump up the heat, add a pinch of cayenne pepper too.
Nutrition Facts
Serving Size: about 3/4 cup
Per Serving:
298 calories; protein 16.3g 33% DV; carbohydrates 25.2g 8% DV; dietary fiber 2.9g 11% DV; sugars 1.6g; fat 17g 26% DV; saturated fat 3.7g 19% DV; cholesterol 372mg 124% DV; vitamin a iu 541.2IU 11% DV; vitamin c 3mg 5% DV; folate 52.4mcg 13% DV; calcium 84.2mg 8% DV; iron 2.8mg 15% DV; magnesium 42mg 15% DV; potassium 278.8mg 8% DV; sodium 525.7mg 21% DV; thiamin 0.2mg 16% DV.
Exchanges:
1 1/2 starch, 1/2 vegetable, 2 medium-fat meat, 1 1/2 fat
