Healthy Lifestyle Diets Healthy Vegetarian Recipes Healthy Vegetarian Dinner Recipes Healthy Vegetarian Curry Recipes Scrambled Egg Curry 5.0 (1) 1 Review 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. By Shefaly Ravula, PA-C Shefaly Ravula, PA-C Facebook Instagram Website Shefaly Ravula has been a board-certified physician assistant for about 20 years and is experienced in gastroenterology, metabolic health and culinary medicine. She practices in a virtual telehealth setting, helping patients solve nutrition ambiguity by using a culinary medicine toolkit. She has been published and interviewed in magazines, blogs and podcasts—some for culinary topics and some for medical topics related to these fields. EatingWell's Editorial Guidelines and Amee Meghani Updated on July 9, 2019 Print Rate It Share Share Tweet Pin Email Cook Time: 25 mins Total Time: 25 mins Servings: 4 Yield: 4 servings Nutrition Profile: Bone Health Dairy-Free Diabetes Appropriate Healthy Aging Heart Healthy High-Protein Low Sodium Low-Calorie Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 4 medium cloves garlic, finely grated or minced 1 1/2-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 Directions Combine garlic and ginger in a bowl; press with a spoon to make a paste. 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. Add eggs and cook, stirring constantly, until almost set, 4 to 6 minutes. Serve rolled in paratha (or tortillas) with cilantro, if desired. 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. Rate it Print Nutrition Facts (per serving) 298 Calories 17g Fat 25g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 298 % Daily Value * Total Carbohydrate 25g 9% Dietary Fiber 3g 10% Total Sugars 2g Protein 16g 33% Total Fat 17g 22% Saturated Fat 4g 19% Cholesterol 372mg 124% Vitamin A 541IU 11% Vitamin C 3mg 3% Folate 52mcg 13% Sodium 526mg 23% Calcium 84mg 6% Iron 3mg 16% Magnesium 42mg 10% Potassium 279mg 6% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved