Creamy Egg Curry

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Creamy Egg Curry
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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
449
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie449 kcal(21 %)
Protein16.29 g(17 %)
Fat33.09 g(29 %)
Carbohydrates21.66 g(14 %)
Sugar added0 g(0 %)
Roughage4.03 g(13 %)
Vitamin A408.09 mg(51,011 %)
Vitamin D4 μg(20 %)
Vitamin E12.2 mg(102 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.6 mg(55 %)
Niacin2.01 mg(17 %)
Vitamin B₆0.29 mg(21 %)
Folate128.26 μg(43 %)
Pantothenic acid0.34 mg(6 %)
Biotin5.99 μg(13 %)
Vitamin B₁₂2.51 μg(84 %)
Vitamin C75.16 mg(79 %)
Potassium592.05 mg(15 %)
Calcium91.62 mg(9 %)
Magnesium54.97 mg(18 %)
Iron2.47 mg(16 %)
Iodine122.25 μg(61 %)
Zinc0.82 mg(10 %)
Saturated fatty acids16.48 g
Cholesterol350 mg

Ingredients

for
4
Ingredients
8 hard-boiled eggs
2 cloves garlic
fresh ginger (1-2 cm)
1 teaspoon ground Turmeric
2 green chile peppers
1 teaspoon ground Cumin
2 teaspoons ground cilantro
3 onions
3 tablespoons Nut oil
1 teaspoon fennel seeds
½ teaspoon Fenugreek seed
1 generous pinch ground cinnamon
1 handful fresh Curry leaves
1 ⅔ cups tomatoes
1 cup Coconut milk
½ Lime (juice)
1 teaspoon Oyster sauce
Sea salt
How healthy are the main ingredients?
tomatoCoconut milkgarlicegggingerTurmeric
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

1.
Shell the eggs and halve lengthwise.
2.
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.
3.
Drop the tomatoes into boiling water for a few seconds, then skin, halve, deseed and chop finely. Add to the pan.
4.
Add approximately 300 ml water and cook, stirring occasionally, for 20-30 minutes, until the mixture is smooth and creamy.
5.
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.