VEGETARIAN INDIAN EGG CURRY

Vegetarian Indian Egg Curry image

Hard boiled eggs in a spicy tomato sauce. Garnish with cilantro and serve with rice.

Provided by rphel685

Categories Main Dish Recipes Curries Vegetarian

Time 40m

Yield 6

Number Of Ingredients 15

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Ingredients

2 tablespoons oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds, or to taste
½ teaspoon fenugreek seeds
1 red onion, diced
2 cups diced tomatoes
3 dried red chile peppers
1 clove garlic
1 teaspoon grated fresh ginger
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon cumin
3 hard-boiled eggs, sliced
¼ bunch fresh cilantro, chopped

Steps:

Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds; cook and stir until the seeds begin to sputter, about 5 minutes.
Add onion to the pan; cook and stir until the onion turns golden, about 5 minutes.
Stir tomatoes, red chile peppers, garlic, ginger, chili powder, salt, ground coriander, and cumin into the onion mixture. Cook and stir until the tomato begins to break down, 5 to 7 minutes.
Stir eggs into the curry; reduce heat to low and simmer until flavors are mixed, about 5 minutes. Garnish with cilantro.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 5.6 g, Cholesterol 106 mg, Fat 7.7 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 1.6 g, Sodium 429.1 mg, Sugar 2.7 g