You are here

Curried Eggs and Peas with Rice Border

Western.Chefs's picture
  Minced onion 1⁄3 Cup (5.33 tbs)
  Butter 3 Tablespoon (Margarine/Fat/ Salad Oil)
  Flour 3 Tablespoon
  Curry powder 2 Teaspoon
  Bottled milk 1 1⁄2 Cup (24 tbs) (3/4 Cup Evaporated Milk And 3/4 Cup Water)
  Canned bouillon 1 Cup (16 tbs) (Undiluted)
  Lemon juice 1⁄2 Teaspoon
  Granulated sugar 1⁄2 Teaspoon
  Salt 3⁄4 Teaspoon
  Cooked peas 2 Cup (32 tbs) (Or Canned Peas)
  Shelled hard cooked eggs 6 , sliced
  Boiled white rice 3 Cup (48 tbs)

Cook onion in butter in the top of a double boiler over direct heat until tender.
Add flour and curry powder, and blend.
Add milk, bouillon, lemon juice, sugar and salt; cook over boiling water until smooth and thickened, stirring constandy.
Add pea's and eggs; heat.
Serve on a hot platter in a ring of the rice.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 402 Calories from Fat 121

% Daily Value*

Total Fat 14 g21%

Saturated Fat 5.1 g25.3%

Trans Fat 0 g

Cholesterol 235.3 mg78.4%

Sodium 462 mg19.2%

Total Carbohydrates 53 g17.7%

Dietary Fiber 4 g15.8%

Sugars 6.6 g

Protein 15 g29.1%

Vitamin A 13.8% Vitamin C 13.3%

Calcium 9.4% Iron 17%

*Based on a 2000 Calorie diet

Curried Eggs And Peas With Rice Border Recipe