Scrambled Egg Curry In Coconut Milk

Name: Scrambled Egg Curry In Coconut Milk
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Indian, Asian
Ingredients: 296 milliliters Thick coconut milk – 1 1/4 cup ( I used tinned); 1 Tomato – chopped 1 ( I used 1/2 a can of tomatoes to make this even quicker); 1 teaspoons Chilly powder – 1/2-1 tsp; 2 Green chilly – 2-3; 4 Curry leaves; 2 Eggs – 2 ( can use 4 egg yolks if you want to use up left over yolks or just 4 egg whites to make this more healthy); 1 teaspoons Garam masala – 1/2 tsp; 1 Tbsp Oil (I used about of coconut oil); 118 milliliters Onion – finely chopped – 1/2 cup; 1 serving Optional : Cooked vegetables like peas, potatoes, bell pepper, mushrooms etc; 1 teaspoons Pepper powder – 1/2 tsp; 1 serving Salt; 0 teaspoons Turmeric powder – 1/4 tsp

The recipe Scrambled Egg Curry In Coconut Milk could satisfy your Indian craving in around 45 minutes. For $3.6 per serving, you get a main course that serves 1. One portion of this dish contains approximately 23g of protein, 95g of fat, and a total of 1044 calories. A mixture of oil, curry leaves, optional : vegetables like peas, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the oil you could follow this main course with the Vegan Mango Banana Bread as a dessert.

Ingredients

Servings:

296milliliters

Thick coconut milk – 1 1/4 cup ( I used tinned)1

Tomato – chopped 1 ( I used 1/2 a can of tomatoes to make this even quicker)1teaspoons

Chilly powder – 1/2-1 tsp 2

Green chilly – 2-3 4

Curry leaves 2

Eggs – 2 ( can use 4 egg yolks if you want to use up left over yolks or just 4 egg whites to make this more healthy)1teaspoons

Garam masala – 1/2 tsp 1Tbsp

Oil (I used about of coconut oil)118milliliters

Onion – finely chopped – 1/2 cup 1serving

Optional : Cooked vegetables like peas, potatoes, bell pepper, mushrooms etc 1teaspoons

Pepper powder – 1/2 tsp 1serving

Salt 0teaspoons

Turmeric powder – 1/4 tsp

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Schloss Gobelsburg Schlosskellerei Gobelsburger Gruner Veltliner. It has 4.2 out of 5 stars and a bottle costs about 19 dollars.