Egg Kheema (Vegetarian Egg Curry Recipe)
You'll LOVE this unusual and flavorful Indian egg kheema (egg curry). It's a great way to use leftover hard boiled eggs and low-cost to make.
Ingredients
- ¾ cup brown basmati rice, dry
- 6 large eggs
- 2 tablespoons ghee
- 1 cup onion, chopped
- 3 cloves garlic, finely chopped
- ½ tablespoon fresh ginger, peeled and grated
- 1 small bird's eye chili, finely chopped (can substitute a jalapeno pepper)
- 1½ teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- ½ teaspoon paprika
- salt and pepper, to taste
- 1½ cups fresh tomatoes, chopped
- ¾ cup frozen peas
- ½ tablespoon malt vinegar (optional)
- ¼ cup cilantro, finely chopped
Instructions
- Cook the rice in water according to the rice package directions. If you are using brown rice, it can take up to 45 minutes. Work on other parts of the dish while it cooks.
- Next, hard boil the eggs. Put the eggs in a medium-sized pot and cover them with water. Put the pot over medium heat. When the pot starts boiling, set the timer for 10 minutes.
- After the timer is up, drain the pot and rinse the eggs in cold water to make them easier to handle. Peel them and chop them into ¼-½-inch (0.64-1.27 cm) pieces. Be careful not to mash them! Set the chopped eggs aside.
- Melt the ghee in a cast-iron skillet over medium-high heat. Add the onions and cook until they start to brown, about 5 minutes.
- Add in the garlic, ginger, and bird’s eye chili and cook for one minute. Next, add in the garam masala, corinader, cumin, paprika, salt, and pepper cook an additional minute. Stir in the chopped tomatoes and cook 5-6 minutes, stirring frequently.
- Add one cup of water to the skillet and the frozen peas. Turn the heat to medium-low and let the contents of the skillet simmer for about 5 minutes, stirring occasionally. The peas should fully thaw and cook.
- Take the skillet off the heat and gently stir in the chopped and cooked eggs, the malt vinegar (if using), and the cilantro.
- Serve your finished egg curry over the cooked rice.
Notes
This is a level 1 recipe (may help support fat loss). With its protein, fiber, high fluid volume, and low calories, this dish is a great choice for weight loss. To bring the calories down further, serve it over cauliflower rice rather than brown rice. This swap will also make this egg curry a low carb meal.
Curry with eggs may sound strange at first (depending on what foods you grew up with). Why not put these foods together though? The tomatoes and spices with eggs makes me think of another dish from abroad, shakshuka.
One of the reasons that people drop their healthy eating habits is that they get bored. Exploring foods and flavors from other parts of the world can help to keep healthy eating exciting. You will have endless ideas for meals when you start exploring international cuisines.
The egg in this dish is chopped very, very small, but it is not mashed. You can easily see the pieces of egg whites in the finished dish. One of my family members asked whether this was a tofu curry the first time I served it.
Using tofu in this dish would actually be another great idea. That’s the wonderful thing about eating adventurously. The more foods you try, the more ideas you’ll have to make your meals delicious and interesting.
Some types of food have become rather notorious for being healthy choices. (Plain chicken breast, kale, and oatmeal, for example.) However, there’s a whole world of health-promoting foods out there for the kale and chicken haters.
Are you ready to take the leap and try something new? If focusing on getting healthy by cutting foods out isn’t working for you, how about making a goal to add some more healthy foods in?
This recipe was inspired by a beef kheema recipe in Food Network Magazine.
Nutrition information is for one serving of the recipe.
Nutrition
Calories: 476kcalCarbohydrates: 53.7gProtein: 20.1gFat: 22gSaturated Fat: 9.1gSodium: 458.6mgFiber: 6.7gVitamin A: 38.7% DVVitamin C: 35.3% DVCalcium: 17.8% DVIron: 22.8% DV
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