Egg Curry

I tried an egg curry that I felt was a little too spicy for our family’s tastes, except my husband who loves crazy hot things.

I made this one light enough that my toddlers did not have any burning mouths, and my husband could add the spices he wanted to his bowl.

Pin This

Ingredients:

• 12 hard Boiled eggs, cut into quarters or diced
• 1- 28 oz can crushed tomatoes
• 1-28 oz can water
• 1- 8 oz can tomato sauce
• 1 medium onion, diced
• 1/2 Cup Sliced carrot
• 1 Cup diced celery
• 1 Tablespoon Garam Masala
• 2 teaspoons turmeric powder, we usually buy our spices from here.
• 1 teaspoon black pepper
• 2 teaspoons garlic powder
• 2 teaspoons mineral salt

Method:

Chop all veggies and sauté in a medium pot until soft. Then, all ingredients except hard boiled eggs, and bring to a boil. Simmer until it start to thicken a bit. Add eggs and let simmer for a few minutes. Taste, and adjust spices to your liking.

*This was exactly enough for my family, and I would say it serves 6-8.

*This would fall into an S meal on the Trim Healthy Mama Plan.

Thank you so much for stopping by!

If you want to learn more about how I use Leftovers, building a gluten free pantry, or how to cut down your cooking time you have come to the right place.