Budget Mixed Vegetable and Egg Curry
PakistaniMeal Prep & BudgetDesi eggsEasy
Whatever vegetables are in season, cooked with egg in one pot — the ultimate flexible budget curry.
Prep time10 min
Cook time25 min
Total time35 min
Servings4
Ingredients
- 4 eggs, boiled and halved
- 2 cups mixed vegetables (potato, peas, carrot, capsicum), diced
- 1 onion, chopped
- 1 tomato, chopped
- 1 tsp garam masala
- 1/2 tsp red chilli powder
- salt to taste
- 1 tbsp oil
- chopped coriander
Method
- Heat oil and cook the onion until soft, then add tomato, garam masala, red chilli powder and salt.
- Add the mixed vegetables and a little water; cover and simmer for 15 minutes until tender.
- Add the boiled egg halves and simmer for 3 more minutes.
- Garnish with coriander and serve with roti or rice.
Nutrition — estimated per serving
Calories (estimate)250 kcal
Protein (estimate)12 g
Fat (estimate)12 g
Carbs (estimate)22 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. Use whatever vegetables are cheapest in the market that week — the recipe works with any mix. Add the hard vegetables first and the soft ones later so nothing turns mushy. Leftovers keep in the fridge for 2 days; reheat until steaming hot.