Creamy Egg Curry
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
329
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
4
- 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
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.
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