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Egg And Vegetable Curry

Chef.Foodie's picture
Ingredients
  Potatoes 225 Gram
  Beans 115 Gram
  Cabbage 225 Gram
  Tomatoes 225 Gram
  Carrots 115 Gram
  Onions 115 Gram
  Fat 50 Gram
  Coriander leaves 1⁄4 Bunch (25 gm)
  Pomegranate seeds 5 Gram
  Chili powder 10 Gram
  Coriander powder 5 Gram
  Turmeric 1 Pinch
  Salt To Taste
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Curry
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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Your rating: None
4.45
Average: 4.5 (16 votes)

Nutrition Rank

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 mg3.5%

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

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Egg And Vegetable Curry Recipe