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.
- 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
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.
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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.
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