Egg Curry

Name: Egg Curry
Prep time: 15 min
Cook time: 29 min
Total time: 44 min
Yield: 4 serving(s)
Ingredients: 8 hard-boiled eggs, peeled and quartered; 14.79 ml oil; 2 onions, chopped; 2 garlic cloves, minced; 14.79 ml fresh ginger, grated; 14.78 ml coriander powder; 4.92 ml turmeric; 2.46 ml chili powder; 14.78 ml cumin powder; 2.46 ml salt; 9.85 ml tomato paste; 396.89 g can chopped tomatoes, drained; 118.29 ml water; 9.85 ml garam masala; 0 cooked rice; 0 scallion; 0 lime wedge; 0 plain yogurt

Submitted by Motley Oklahoman

"Simple, Vegetarian, and Tasty!"

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Ready In:: 44mins
Ingredients:: 18
Serves:: 4

ingredients

8 hard-boiled eggs, peeled and quartered
14.79 ml oil
2 onions, chopped
2 garlic cloves, minced
14.79 ml fresh ginger, grated
14.78 ml coriander powder
4.92 ml turmeric
2.46 ml chili powder
14.78 ml cumin powder
2.46 ml salt
9.85 ml tomato paste
396.89 g can chopped tomatoes, drained
118.29 ml water
9.85 ml garam masala
0 cooked rice
0 scallion
0 lime wedge
0 plain yogurt

directions

In a small bowl or coffee cup, mix the coriander, turmeric, chili powder, cumin and salt.
In a large frying pan, saute the onion, garlic and ginger in the oil until the onion softens.
Add the spice mix to the onion mix, coating all the vegetables.
Stir in the tomato paste, tomatoes and water.
Allow to gently simmer 10-15 minutes uncovered, till the sauce begins to thicken.
Gently stir in the eggs and the garam masala.
Allow the eggs to heat through, and serve with rice, a few scallions, a dollop of yogurt, and a squeeze of lime, immediately.