Eggs with a Curry Sauce

Eggs with a Curry Sauce

Without a doubt, one of my simplest and tastiest recipes.

2 servings
Preparation 5 min
Cooking 10 min

390 calories per serving 


2/3 cup basmati rice   120 g
2 eggs size large    
3/4 cup My Grandma's Curry Sauce (Recipe)   190 mL

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.


Do the following steps in parallel:

  1. Cook the rice.
  2. Boil the eggs (10 min), cool them down immediately in cold water, and cut into quarters.
  3. In a saucepan, warm up My Grandma's Curry Sauce over medium-low heat, until it just starts to simmer.
  4. Serve the rice on the warmed plates, with the eggs and the sauce.

Nutrition Facts Table

Nutrition Facts

per 1 serving (350g)


% DV*

* DV = Daily Value




14 g

21 %

Saturated 6 g
+ Trans 0.1 g

29 %


225 mg


105 mg

4 %


54 g

18 %


4 g

14 %


6 g


13 g

Vitamin A

40 %

Vitamin C

15 %


10 %


20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 1 serving
Grain Products: serving
Milk and Alternatives: ¼ serving
Meat and Alternatives: ½ serving

More info


Free :
Added Sugar
Low :
Source of :
Calcium, Copper, Fibre, Niacin, Potassium, Vitamin B1, Vitamin C, Vitamin D
Good source of :
Folacin, Iron, Magnesium, Pantothenic Acid, Phosphorus, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K, Zinc
Excellent source of :
Manganese, Selenium, Vitamin A, Vitamin B12

More info

This recipe is in the following categories: Eggs | Rice/Grain | Main courses/Entrées | Halal | High Iron | Kosher | Low Sodium | Vegetarian | Indian

My Grandma's Curry Sauce

My Grandma's Curry Sauce

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.

375 ml (6 servings)
Preparation 10 min
Cooking 15 min


2 tbsp curry powder   18 g
1 clove garlic, finely chopped    
1 onions, finely chopped   200 g
1 carrots, finely chopped   100 g
1/2 stalk celery, finely chopped   35 g
1 tbsp canola oil   15 mL
1 pinch salt [optional]   0.1 g
2/3 cup unsweetened coconut milk light    
2 tbsp white vinegar   30 mL
1/3 cup soy yogurt   90 g


Finely 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.


You 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 | Vegan | Vegetarian | Indian

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