Healthy Egg and Vegetable Curry: A Indian Style Recipe.

Looking for a flavorful, protein-rich meal that supports your wellness goals? This Healthy Egg and Vegetable Curry is the perfect balance of authentic Indian spices, fiber-rich vegetables, and satisfying protein. Whether you are following an egg and vegetable curry healthy style for a weight loss plan or simply want a quick weeknight dinner, this recipe delivers a creamy, aromatic experience without the heavy calories. It is a must-try, simple egg curry recipe that brings the warmth of traditional home cooking to your table in under an hour.

Recipe Information

Ingredients

Instructions

1. Prepare the Eggs: Take your boiled and peeled eggs and make 3 to 4 small vertical slits on each egg. This allows the delicious gravy to penetrate deep into the yolk. Set these aside.
2. Sauté the Base: Heat the oil in a large non-stick pan over medium heat. Add the cumin seeds and let them sizzle. Add the onions and sauté until they turn a light golden brown.
3. Add Aromatics: Stir in the ginger-garlic paste and green chilies. Sauté for 2 minutes until the raw smell disappears.
4. Cook the Tomatoes: Pour in the tomato puree along with the salt, turmeric, coriander powder, and red chili powder. Cook this mixture until the oil begins to slightly separate from the sides of the masala.
5. Simmer the Vegetables: Add the cauliflower, carrots, and peas. Toss them in the masala for 2 minutes. Add 1/2 cup of water, cover the pan, and cook for 8 to 10 minutes until the vegetables are 80% tender.
6. Incorporate Eggs and Creaminess: Gently place the eggs into the pan. Pour in the light coconut milk. Stir very gently to avoid breaking the eggs. Let it simmer uncovered for 5 minutes to thicken the gravy.
7. The Final Touch: Fold in the fresh spinach and sprinkle the garam masala on top. Cook for just 1 minute until the spinach has witted. Turn off the heat and garnish with plenty of fresh coriander.

Expert Tips (The ‘Secret’ Sauce)

• Searing the Eggs: For extra texture, you can lightly pan-fry the boiled eggs with a pinch of turmeric and salt before adding them to the curry.
• The Veggie Balance: To keep this simple egg curry recipe for rice healthy, avoid overcooking the vegetables. They should have a slight bite rather than being overlay soft or mushy.
• Consistency Control: If you prefer a thinner gravy for rice, add a little extra warm water at the end. For a thicker “bhuna” style to eat with roti, simmer it for 3 aditional minutes.

Variations

• Make it Spicy: Add a teaspoon of black pepper powder or extra green chilies for a fiery Indian-style kick.
• Add Extra Protein: You can add 100g of cubed paneer or tofu along with the vegetables to make this a high-protein vegetarian feast.

Storage Advice

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. When reheating, do it on the stovetop over low heat. If the gravy has thickened too much in the fridge, add a tablespoon of water to loosen it up.