Budget Egg and Cabbage Curry
PakistaniMeal Prep & BudgetDesi eggsEasy
A cheap, filling cabbage and egg curry — one of the lowest-cost family meals that still tastes great.
Prep time10 min
Cook time20 min
Total time30 min
Servings4
Ingredients
- 4 eggs, boiled and halved
- 2 cups shredded cabbage
- 1 onion, chopped
- 1 tomato, chopped
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 tsp red chilli powder
- salt to taste
- 1 tbsp oil
- chopped coriander
Method
- Heat oil, add cumin seeds, then onion; cook until soft.
- Add tomato, turmeric, red chilli powder and salt; cook until the tomato softens.
- Stir in the shredded cabbage and cook for 10–12 minutes until tender.
- Add the boiled egg halves and simmer for 3 minutes.
- Garnish with coriander and serve with roti or rice.
Nutrition — estimated per serving
Calories (estimate)220 kcal
Protein (estimate)12 g
Fat (estimate)12 g
Carbs (estimate)16 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg). Contains egg. Cabbage is one of the cheapest vegetables — this is a genuinely low-cost family meal. Leftovers keep in the fridge for 2 days; reheat until steaming hot. Add a green chilli for extra heat if you like.