Egg curry

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Salad oil
½ cup Chopped onion
1 Clove garlic, crushed
1 teaspoon Crushed coriander seed
½ teaspoon Ground turmeric
¼ teaspoon Ground cumin
¼ teaspoon Ginger
⅛ teaspoon Cayenne
2 Chicken-bouillon cubes,
Dissolved in 1 1/2 cups
Boiling water
6 Hard-cooked eggs, halved
Lengthwise
1 teaspoon Salt
1 cup Cooked peas, drained
1 teaspoon Lemon juice
4½ cup Cooked white rice, drained

Directions

1. In hot oil in medium skillet, saute onion and garlic until tender-about

5 minutes.

2. Add coriander, turmeric, cumin, ginger, and cayenne; cook stirring, 2

minutes.

3. Add bouillon; simmer slowly 10 minutes, or until mixture is slightly

thickened.

4. Add eggs, salt, and peas; simmer gently until thoroughly heated-about

5 minutes. Add lemon juice. Serve over hot rice.

Submitted By MICHELLE BRUCE On 12-03-94

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