Name: Scrambled Egg Curry
Cook time: 25 min
Total time: 25 min
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; 0.5 teaspoon ground turmeric; 2 teaspoons ground coriander; 1 teaspoon Kashmiri chili powder (see Tip); 0.75 teaspoon kosher salt; 6 tablespoons water; 8 large eggs, beaten; 4 warm paratha breads or whole-wheat tortillas; Fresh cilantro for garnish

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.

Shefaly Ravula, PA-C

and Amee Meghani

Updated on July 9, 2019

Cook Time:

25 mins

Total Time:

25 mins

Servings:

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.

Nutrition Facts (per serving)

298	Calories
17g	Fat
25g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size about 3/4 cup
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.