Egg And Vegetable Curry Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Potatoes225 Gram
 Beans115 Gram
 Cabbage225 Gram
 Tomatoes225 Gram
 Carrots115 Gram
 Onions115 Gram
 Fat50 Gram
 Coriander leaves1⁄4 Bunch (25 gm)
 Pomegranate seeds5 Gram
 Chili powder10 Gram
 Coriander powder5 Gram
 Turmeric1 Pinch
 Salt To Taste

Nutrition Facts

Serving size

Calories 315 Calories from Fat 124

% Daily Value*

Total Fat 14 g21.2%

Saturated Fat 3.9 g19.7%

Trans Fat 0 g

Cholesterol 10.6 mg

Sodium 166.3 mg6.9%

Total Carbohydrates 42 g13.8%

Dietary Fiber 10.6 g42.5%

Sugars 7.3 g

Protein 10 g20.1%

Vitamin A 129.8% Vitamin C 79.4%

Calcium 9.5% Iron 20.4%

*Based on a 2000 Calorie diet

Directions

1. Prepare vegetables. Blanch tomatoes. Slice onions.
2. Fry sliced onions. Add spices and fry well.
3. Add vegetables (except tomatoes), salt and water, and cook.
4. When vegetables are half done, add tomatoes and pomegranate seeds. Cook till vegetables are tender and gravy is thick.
5. Add shelled halved hard-boiled eggs. Simmer for about 5 minutes longer.
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