egg curry – south Indian restaurant style

Ingredients

• 2 teaspoons spice mix indian restaurant, or curry powder - recipe link below
• 1/2 teaspoon chili powder kashmiri, or 1/4 tsp cayenne mixed with 3/4 tsp paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 3 tablespoons oil
• 3 cardamom pods green
• 2 inches cassia bark cinnamon stick
• 1/2 teaspoon mustard seed
• 1/4 teaspoon cumin seed
• 1 tablespoon garlic /ginger paste - recipe link below
• 2 green chilies
• 1/2 seed
• 1 tablespoon tomato paste with enough water to dilute to the consistency of pasatta
• 15 ounces base curry
• 1/2 cup coconut milk
• 15 curry leaves fresh, not dried. If you can't get them fresh leave them out.
• 2 tablespoons tomato diced
• 1 green chili diced
• 4 eggs hard-boiled

Nutrition

• Calories : 290 calories
• Carbohydrate : 12 grams
• Cholesterol : 210 milligrams
• Fat : 23 grams
• Fiber : 3 grams
• Protein : 11 grams
• SaturatedFat : 9 grams
• Sodium : 660 milligrams
• Sugar : 5 grams