Creamy Egg Curry

Name: Creamy Egg Curry
Total time: 50 min
Yield: 4
Cuisine: Asian
Ingredients: 8 hard-boiled eggs; 2 cloves garlic cloves; fresh ginger (1-2 cm); 1 tsp ground Turmeric; 2 green chili peppers; 1 tsp ground Cumin; 2 tsps ground cilantro; 3 onions; 3 Tbsps Nut oil; 1 tsp fennel seeds; 0.5 tsp Fenugreek seed; 1 generous pinch ground cinnamon; 1 handful fresh Curry leaves; 1.667 cups Tomatoes; 1 cup Coconut milk; 0.5 Lime (juice); 1 tsp Oyster sauce; Sea salt

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Health Score:

97 / 100

Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

Calories:

329

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	329 cal.	(16 %)
Protein	15 g	(15 %)
Fat	26 g	(22 %)
Carbohydrates	8 g	(5 %)
Sugar added	0 g	(0 %)
Roughage	2.1 g	(7 %)

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more nutritional values

Vitamin A	0.4 mg	(50 %)
Vitamin D	3.2 μg	(16 %)
Vitamin E	3.8 mg	(32 %)
Vitamin K	26 μg	(43 %)
Vitamin B₁	0.2 mg	(20 %)
Vitamin B₂	0.5 mg	(45 %)
Niacin	4.5 mg	(38 %)
Vitamin B₆	0.3 mg	(21 %)
Folate	118 μg	(39 %)
Pantothenic acid	2.1 mg	(35 %)
Biotin	34.5 μg	(77 %)
Vitamin B₁₂	2.1 μg	(70 %)
Vitamin C	27 mg	(28 %)
Potassium	520 mg	(13 %)
Calcium	84 mg	(8 %)
Magnesium	46 mg	(15 %)
Iron	3.7 mg	(25 %)
Iodine	12 μg	(6 %)
Zinc	2.1 mg	(26 %)
Saturated fatty acids	10.7 g
Uric acid	22 mg
Cholesterol	436 mg
Complete sugar	7 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 8 hard-boiled eggs; 2 cloves garlic cloves; fresh ginger (1-2 cm); 1 tsp ground Turmeric; 2 green chili peppers; 1 tsp ground Cumin; 2 tsps ground cilantro; 3 onions; 3 Tbsps Nut oil; 1 tsp fennel seeds; ½ tsp Fenugreek seed; 1 generous pinch ground cinnamon; 1 handful fresh Curry leaves; 1 ⅔ cups Tomatoes; 1 cup Coconut milk; ½ Lime (juice); 1 tsp Oyster sauce; Sea salt

How healthy are the main ingredients?

Tomato Coconut milk garlic clove egg ginger Turmeric

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Preparation

Kitchen utensils

1 große Bowl, 1 Teaspoon, 1 Measuring cups, 1 Hand mixer mit Knethaken, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Pot, 1 Sieve, 1 Small bowl, 1 Tablespoon, 1 Rolling pin, 1 Parchment paper, 1 Baking sheet, 1 Kitchen towel

Preparation steps

Shell the eggs and halve lengthwise.

Peel the garlic and ginger. Wash the chillies and slit open and remove the seeds and inner membranes if you wish (the curry will be hotter if you leave them in!). Put into a liquidiser with the coriander, turmeric and 2 tbsp water and puree finely. Peel and finely chop the onions. Heat the groundnut oil in a frying pan and briefly toast the rest of the spices. Add the onions and fry, stirring, until lightly browned. Stir in the home-made spice paste and 4-6 curry leaves.

Drop the tomatoes into boiling water for a few seconds, then skin, halve, deseed and chop finely. Add to the pan.

Add approximately 300 ml water and cook, stirring occasionally, for 20-30 minutes, until the mixture is smooth and creamy.

Now add the coconut milk and simmer for a further 5 minutes. Add lime juice and oyster sauce to taste. Add the eggs and heat in the curry sauce. Serve in bowls garnished with curry leaves. Serve with rice.