Scrambled Egg Curry

Scrambled Egg Curry

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From: EatingWell Magazine, September/October 2016

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 medium cloves garlic, finely grated or minced
  • 1½-inch piece fresh ginger, peeled and finely grated or minced
  • 2 tablespoons safflower oil or grapeseed oil
  • 1 medium onion, thinly sliced
  • ½ teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 1 teaspoon Kashmiri chili powder (see Tip)
  • ¾ teaspoon kosher salt
  • 6 tablespoons water
  • 8 large eggs, beaten
  • 4 warm paratha breads or whole-wheat tortillas
  • Fresh cilantro for garnish

Preparation

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  1. Combine garlic and ginger in a bowl; press with a spoon to make a paste.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, reduce heat to medium and cook, stirring, until softened, 3 to 4 minutes. Stir in turmeric; cook, stirring occasionally, until the onion is light brown, 5 to 7 minutes more. Stir in the garlic-ginger paste, coriander, chili powder and salt. Stir in water, partially cover and cook until the water evaporates, about 5 minutes.
  3. Add eggs and cook, stirring constantly, until almost set, 4 to 6 minutes. Serve rolled in paratha (or tortillas) with cilantro, if desired.
  • 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 information

  • Serving size: about ¾ cup
  • Per serving: 298 calories; 17 g fat(4 g sat); 3 g fiber; 25 g carbohydrates; 16 g protein; 52 mcg folate; 372 mg cholesterol; 2 g sugars; 0 g added sugars; 541 IU vitamin A; 3 mg vitamin C; 84 mg calcium; 3 mg iron; 526 mg sodium; 279 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, ½ vegetable, 2 medium-fat meat, 1½ fat

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