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Indian Egg Curry

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Submitted by ahlcooking

YIELD

4 servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

2 3E+1
TABLESPOONS ML CURRY POWDER
1 237
CUP ML ONIONS
finely chopped
2 3E+1
TABLESPOONS ML BUTTER
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
1 237
CUP ML MILK
8 8
EACH EACH EGG, HARD-BOILED
chopped *
4 4
EACH EACH ENGLISH MUFFINS
toasted *
1 1
X X CILANTRO
fresh, chopped or parsley *

Directions

Sauté onion in butter until soft.

Stir in curry and flour and heat an additional 2 mins.

Slowly add the milk, stirring constantly as sauce thickens.

Add chopped eggs and heat thru. Pour over muffins, garnish with parsley or cilantro and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 113 59% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 69mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 6g
Vitamin A 6% Vitamin C 6%
Calcium 10% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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