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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.

Recipe Source: eatingwell.com


  • 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


  1. Combine garlic and ginger in a bowl; press with a spoon to make a paste.
  2. 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.
  3. Add eggs and cook, stirring constantly, until almost set, 4 to 6 minutes. Serve rolled in paratha (or tortillas) with cilantro, if desired.
Serving Size: 3/4 cup
Total Fat17 g
Saturated Fat4 g
Cholesterol372 mg
Sodium526 mg
Total Carbohydrate25 g
Dietary Fiber3 g
Total Sugars2 g
Added Sugars included0 g
Protein16 g
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