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Eggs with a Curry Sauce [Light][Light version] Without a doubt, one of my simplest and tastiest recipes.
Ingredients
Before you startKeep the serving plates in the oven at the lowest setting so they are warm when you serve.MethodDo the following steps in parallel:
Recommended side dishes
This recipe is in the following categories: Eggs | Rice/Grain | Main courses/Entrées | Halal | High Calcium | High Iron | High Vitamin D | Kosher | Low Sodium | Vegetarian | Indian Remove from my Cookbook
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My Grandma's Curry Sauce [Light][Light version] My mother's mother was British, born and raised in Bombay, India, then part of the British Empire. So, you should not be surprised if I am as comfortable proposing curries and puddings as much as concocting pasta and pizza recipes.
Ingredients
MethodFinely chop the garlic, onion, carrot, and celery. Heat the canola oil in a saucepan over low heat. Add the vegetables and cook 8-10 min, stirring frequently. Pay attention to soften them without allowing them to burn. Add the curry powder. Cook 1 min, with stirring. Add just a little bit of salt, then pour in the vinegar and milk. The milk will curdle almost immediately, thickening the sauce. Cook an additional 4-5 min. Pour in the yogurt at the very last minute. RemarksYou can make this sauce more or less hot by adding curry powder to taste.This recipe is in the following categories: Vegetables | Sauces & Dips | Halal | Kosher | Vegetarian | Indian Advertising
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