Scrambled Egg Curry
This mildly spiced Indian scrambled egg recipe makes a great light lunch or light dinner. Tuck the curried eggs into a warm whole-wheat tortilla or an Indian flatbread, like paratha, which can be found in the freezer case at Indian markets.
- Average Cost: $8.19
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Servings: 4
Recipe Source: eatingwell.com
Ingredients:
- 4 medium cloves garlic, finely grated or minced
- 1 1/2-inch piece fresh ginger, peeled and finely grated or minced
- 2 tablespoons safflower oil or grapeseed oil
- 1 medium onion, thinly sliced
- ½ teaspoon ground turmeric
- 2 teaspoons ground coriander
- 1 teaspoon Kashmiri chili powder (see Tip)
- ¾ teaspoon kosher salt
- 6 tablespoons water
- 8 large eggs, beaten
- 4 warm paratha breads or whole-wheat tortillas
- Fresh cilantro for garnish
Directions
- Combine garlic and ginger in a bowl; press with a spoon to make a paste.
- Heat oil in a large nonstick skillet over mediumhigh heat. Add onion, reduce heat to medium and cook, stirring, until softened, 3 to 4 minutes. Stir in turmeric; cook, stirring occasionally, until the onion is light brown, 5 to 7 minutes more. Stir in the garlic-ginger paste, coriander, chili powder and salt. Stir in water, partially cover and cook until the water evaporates, about 5 minutes.
- Add eggs and cook, stirring constantly, until almost set, 4 to 6 minutes. Serve rolled in paratha (or tortillas) with cilantro, if desired.
