Curry with Peas & Hard-Cooked Eggs

Photography, Foodivine Studio/c.

  • Total time 30 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March 2023



Place eggs in saucepan and cover with cold water. Bring to boil. Remove pan from heat, cover and let stand for 6 minutes for semi-cooked yolk, or 10 minutes for hard yolk. Drain eggs and rinse them under very cold water.
Peel eggs.

Meanwhile, in large skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, curry powder and garam masala; cook, stirring constantly, for 1 minute. Add tomatoes, crushing slightly with your hands before placing them in pan; bring to boil. Reduce heat to medium; simmer, stirring often, until sauce has thickened, about 10 minutes.

Add peas and continue cooking for 2 minutes. Remove skillet from heat. Whisk in cashew butter. Slice hard-cooked eggs in half and add to skillet. Sprinkle with cilantro. Serve with rice, if desired.

Nutritional facts PER EACH OF 6 SERVINGS

  • Iron 3 mg
  • Fibre 5 g
  • Sodium 275 mg
  • Sugars 7 g
  • Protein 11 g
  • Calories 245
  • Total fat 15 g
  • Cholesterol 185 mg
  • Saturated fat 3 g
  • Total carbohydrate 16 g
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Curry with Peas & Hard-Cooked Eggs