Curried vegetables are a spicy counterpoint to hard-cooked eggs. Serve with sliced fresh fruit and whole-grain toast for a tasty brunch or easy supper.

Source: EatingWell Magazine, May/June 1994




Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add onions and green peppers and cook, stirring, until onions begin to color, about 5 minutes. Add jalapenos and ginger; stir for 1 minute. Stir in flour, curry powder and cumin and cook for 1 minute. Gradually whisk in broth and cook, stirring, until smooth and thickened, about 1 minute.

  • Remove pan from the heat and whisk in yogurt, 1 1/2 tablespoons of the parsley and lemon juice. Gently stir eggs into the sauce. Cover the pan to let the eggs warm through for 2 minutes. Sprinkle with the remaining 1 1/2 teaspoons 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 Facts

154 calories; protein 9.9g; carbohydrates 10.7g; dietary fiber 2.2g; sugars 4.1g; fat 8.1g; saturated fat 1.9g; cholesterol 186.8mg; vitamin a iu 569.7IU; vitamin c 34.2mg; folate 51.6mcg; calcium 79.9mg; iron 1.6mg; magnesium 21.4mg; potassium 326.2mg; sodium 308mg; thiamin 0.1mg.

1 vegetable, 1 medium-fat meat, 1/2 fat