Best Nanas Egg Curry And Rice Recipes

CURRIED EGGS WITH RICE

Curried Eggs with Rice image

This is an easy weeknight meal that can be as spicy as you like, depending on your curry powder.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Time 25m

Number Of Ingredients 12

Ingredients

1 cup long-grain white rice
2 tablespoons vegetable oil, such as safflower
1 onion, halved and thinly sliced
4 garlic cloves, minced
2 tablespoons minced peeled fresh ginger (from a 2-inch piece)
Coarse salt and ground pepper
1 tablespoon curry powder
3 cups (a 24-ounce jar) best-quality marinara sauce
8 hard-cooked eggs, peeled and quartered
1/2 cup plain low-fat yogurt, for garnish
2 scallions, thinly sliced, for garnish
1 lime, cut into wedges, for garnish

Steps:

Cook rice according to package instructions; cover, and set aside.
While rice is cooking, heat oil in a large skillet over medium-high. Add onion, garlic, and ginger. Season with salt and pepper; cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
Add curry powder, and cook, stirring, until fragrant, about 30 seconds. Add marinara sauce and eggs; cook just to heat through, 2 to 3 minutes, stirring gently to avoid breaking up eggs. Season with salt and pepper.
Fluff rice gently with a fork; serve with curried eggs, garnished with yogurt, scallions, and lime wedges.

MADRAS CURRIED EGGS WITH RICE

Madras Curried Eggs with Rice image

Whoever said that gourmet foods take ages to prepare did not know about this traditional Indian curried eggs dish, which my mother-in-law shared with me. Its meatless simplicity and all the accompaniments make it unique, delicious and unforgettable. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories Breakfast Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

8 large eggs
1/4 cup butter
1 small onion, chopped
2 teaspoons curry powder
2 teaspoons tomato paste
1 garlic clove, minced
1 cup water
1 can (14-1/2 ounces) petite diced tomatoes, optional
1 teaspoon lemon juice
2 packages (8.8 ounces each) ready-to-serve long grain rice
Optional: Chopped salted peanuts, raisins, granted orange zest, chutney and shredded coconut

Steps:

Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from heat. Let stand 15 minutes for large eggs (18 minutes for extra-large eggs and 12 minutes for medium eggs). Rinse eggs in cold water until cool enough to handle; peel and cut in half lengthwise., Meanwhile, melt butter in a large skillet over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add curry powder, tomato paste and garlic; cook 30 seconds. Stir in water and, if desired, tomatoes. Bring to a boil; reduce heat and simmer until sauce slightly thickens, 8-10 minutes. Stir in lemon juice. Gently stir in eggs; cook until heated through. Serve eggs and sauce with rice and desired toppings.

Nutrition Facts : Calories 464 calories, Fat 24g fat (10g saturated fat), Cholesterol 403mg cholesterol, Sodium 236mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 2g fiber), Protein 17g protein.