Delicious egg curry made in a simple indian style with basic ingredients. It is quick to make for a week night dinner if you have the boiled eggs ready. Serve egg curry with plain rice, roti or bread.
1 sprig Curry leaves or kadi patta or mint or pudina
1 cup Onions finely chopped
1 Green chili chopped
1.25 teaspoon Ginger garlic paste
2 Tomatoes finely chopped or pureed
4 tablespoon 8 cashews coconut
0.75 teaspoon Red chili powder or lal mirch powder
0.75 teaspoon Garam masala powder
1 teaspoon Coriander powder or daniya powder
Salt as needed
0.75 cup Water or as needed
3 tablespoon Coriander leaves or cilantro chopped
Nutrition value
273
calories per serving
22 g Fat10 g Protein9 g Carbs6 g FiberOther
Current Totals
22 g Fat
10 g Protein
9 g Carbs
6 g Fiber
MacroNutrients
Carbs
9 g
Protein
10 g
Fiber
6 g
Fats
Fat
22 g
Vitamins & Minerals
Calcium
71 mg
Iron
3 mg
Vitamin A
1082 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
64 mcg
Vitamin B12
0 mcg
Vitamin C
29 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
47 mg
Manganese
0 mg
Phosphorus
154 mg
Selenium
21 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
