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


Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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; protein 10.2g; carbohydrates 10.6g; dietary fiber 2.2g; sugars 3.8g; fat 7.6g; saturated fat 1.8g; cholesterol 186.3mg; vitamin a iu 579.7IU; vitamin c 34.3mg; folate 53.8mcg; calcium 82.9mg; iron 1.9mg; magnesium 22.6mg; potassium 349.8mg; sodium 364.9mg; thiamin 0.1mg.

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