Pasta, Stir Fry & Side Dishes

Easy Egg Curry

2 tbsp (30 mL) canola oil

1 clove garlic, finely diced

1 medium onion, diced

2 pkg (297 g/10 ½ oz.) cherry tomatoes, sliced in half

¼ tsp (1 mL) garam masala

½ tsp (2 mL) turmeric

¼ tsp (1 mL) cumin

Pinch cayenne

6 hard-cooked eggs, sliced

3 cups (750 mL) cooked rice

4 tbsp (50 mL) fresh cilantro, finely chopped

In a large saucepan, heat oil over medium-high heat. Sauté onion and garlic. Add tomatoes and spices and heat through. Divide rice onto six plates and top with tomato mixture and then egg slices. Garnish with cilantro leaves.

Makes 6 servings

Nutrients per serving:

Calories: 223.2
Carbohydrates: 25.1g
Fat: 9.9g
Protein: 8.3g
Sodium: 65.2mg