Pepper & Egg Curry

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Pepper & Egg Curry

Pepper & Egg Curry

This quick curry dish is a great way to use up leftover hard-cooked eggs.

Serves 4

Prep Time 30 min

Total Time 30 min.


  • 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)

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.