NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

0.75 cup Greek yogurt

0.5 tbsp olive oil

0.5 cup yellow onion

2 cloves garlic

1 tsp fresh ginger

0.25 cup tomato puree

0.25 cup water

0.25 tsp turmeric

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp garam masala

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Place the eggs in a pot of water, bring to a boil, then cover and remove from heat for 10 minutes before peeling.

• 2

  Heat the olive oil in a large skillet over medium heat and sauté the chopped onion until translucent.

• 3

  Stir in the minced garlic and ginger, cooking for 1 minute until the mixture becomes fragrant.

• 4

  Add the turmeric, cumin, coriander, salt, and pepper to the skillet, stirring for 30 seconds to toast the spices.

• 5

  Pour in the tomato puree and water, then reduce heat and simmer for 5 minutes to thicken the base.

• 6

  Whisk the Greek yogurt until smooth, then stir it into the curry along with the garam masala.

• 7

  Halve the boiled eggs and gently fold them into the silky sauce before garnishing with fresh cilantro.