adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Scrambled egg curry with tomato salsa
Scrambled egg curry with tomato salsa
0 Likes
Prep Time:
Cook Time:
20 minutes
Total Time:
20 minutes
Quick and flavorful low-calorie scrambled egg curry.
Ingredients:
  • 200g grape tomatoes, halved
  • 27.60 gm grapeseed oil
  • 1/2 tsp mustard seeds
  • 3 garlic cloves, crushed
  • 21.00 gm lemon juice
  • 125.00 ml fresh coriander leaves, chopped
  • 3/4 tsp cumin seeds
  • 12 fresh curry leaves
  • 1 small brown onion, halved, thinly sliced
  • 1 fresh long red chilli, thinly sliced
  • 1/2 tsp ground garam masala
  • 1/4 tsp ground turmeric
  • 8 eggs, lightly whisked
  • Low-fat Greek yoghurt, to serve
  • Mango chutney, to serve
  • Chapatti bread or roti bread, warmed, to serve
Instructions:
  • In a heatproof bowl, place the tomato. Heat 2 tsp of oil in a large non-stick frying pan over medium-high heat. Add mustard seeds and 1 garlic clove, cook for 1 minute until aromatic. Stir in lemon juice, then pour over the tomato. Season well and let it sit for 5 minutes.
  • Heat the remaining oil in a pan over medium-low heat. Add cumin seeds and cook for 1 minute until fragrant. Add curry leaves and cook for 1 minute until fragrant (be careful, it may splatter). Cook onions for 3 minutes until soft, then season well. Stir in chili and remaining garlic for 1 minute until fragrant. Add masala and turmeric, cook for 1 minute until fragrant. Pour in the egg and let it cook without stirring for 30 seconds. Gently push the egg mixture from one side of the pan to the other in 4 directions using a wooden spoon. Repeat this every 10 seconds for 3-4 minutes until the egg is just cooked.
  • Garnish with the tomato salsa, yogurt, chutney, and chapatti.

Similar Recipes