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
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; 17 g total fat; 3.7 g saturated fat; 372 mg cholesterol; 526 mg sodium. 279 mg potassium; 25.2 g carbohydrates; 2.9 g fiber; 2 g sugar; 16.3 g protein; 541 IU vitamin a iu; 3 mg vitamin c; 52 mcg folate; 84 mg calcium; 3 mg iron; 42 mg magnesium;
Exchanges:
1 1/2 starch, 1/2 vegetable, 2 medium-fat meat, 1 1/2 fat
