Ingredients

• 2 teaspoons canola oil
• 1 onion, chopped
• 1 green bell pepper, cut into 1-inch dice
• 1 jalapeño pepper, seeded and finely chopped
• 2 teaspoons finely chopped fresh ginger
• 2 tablespoon all-purpose flour
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 2 cups reduced-sodium chicken broth, or vegetable broth
• 1/4 cup nonfat plain yogurt
• 2 tablespoon chopped fresh parsley, divided
• 2 teaspoons lemon juice
• 4 hard-cooked eggs, cut into wedges (see Tip)

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Cooking Directions

Step 1

Heat oil in a large saucepan over medium heat. Add onion and bell pepper and cook, stirring, until the onions begin to color, about 5 minutes. Add jalapeño and ginger; stir for 1 minute. Stir in flour, curry powder and cumin and cook for 1 minute. Gradually whisk in broth; cook, stirring, until smooth and thickened, about 1 minute.

Step 2

Remove the pan from the heat and whisk in yogurt, 1 1/2 tablespoons of the parsley and lemon juice. Stir eggs into the sauce. Sprinkle with the remaining 1/2 tablespoon parsley and serve.