Eggs and Vegetable Curry Recipe

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Eggs and Vegetable Curry Recipe

 

The eggs and vegetable curry is a unique combination of vegetables with the eggs. The softness of eggs mingles with the crisp vegetable makes this dish special. This simple recipe is definitely delicious and a favorite curry recipe to many.

 

 

Ingredients: Eggs and Vegetable Curry Recipe

 

  • 6 solid boiled eggs
  • 6 tbsp vegetable oil
  • 4 medium sized onions, sliced
  • 3 red peppers, chopped
  • 2 rounded tablespoons Madras curry paste
  • 1 vegetable broth cube
  • 4 medium potatoes
  • 1 carrots
  • 500 grams chopped tomatoes
  • 250 ml water
  • 200grams green beans
  • 2 tbsp coriander, chopped
  • 3 green cardamom
  • 1/2  tablespoon tamarind

 

 

 

 

Preparation Method: Eggs and Vegetable Curry

 

  • Take a pan and add oil.

 

  • Boil the eggs, peel off the shell and cut the eggs into half.

 

  • Heat the pan and add onions.

 

  • The heat of the pan oil would turn the onions into brown color.

 

  • Heat the pan till the softness of onions.

 

  • Add the ginger-garlic paste and stir.

 

  • Then add coriander powder and cumin seed.

 

  • Add half cup of water.

 

  • Add cinnamon and bay leaf.

 

  • Add oil and cook for about 5 minutes.

 

  • Add green cardamom and tamarind and cook for 3 minutes.

 

  • The ingredients will form a paste.

 

  • Add potatoes, tomatoes and water. Boil the whole pan for about ten minutes.

 

  • Add beans, peas and salt.

 

  • Add the boiled eggs, yogurt and coriander.

 

  • Consistently check the dish, don’t overcook the eggs.

 

  • Add Madras curry paste with the eggs.

 

  • The dish can also be served with the sauces.

 

  • Garnish with coriander leaves.

 

  • The Eggs and Vegetable Curry dish is ready to be served.
2017-05-10T21:51:00+00:00 May 7th, 2016|RECIPES, Vegetable Dishes / Vegetarian|0 Comments

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