Egg Curry with Roti

A simple yet satisfying high-protein egg curry paired with a whole wheat roti, perfect for a balanced lunch.

Serves: 1
Prep Time: 10 minutes
Total Time: 20 minutes

Ingredients:

• 2 boiled eggs

• 1 medium whole wheat roti

• 1 small onion, finely chopped

• 1 medium tomato, pureed

• 1 tsp olive oil

• 1 clove garlic, minced

• ¼ tsp turmeric powder

• ¼ tsp cumin powder

• ¼ tsp garam masala

• ¼ tsp red chili powder

• Salt to taste

• Fresh coriander for garnish

Instructions:

1. Heat olive oil in a pan. Add chopped onions and minced garlic. Sauté until onions turn golden brown.

2. Add tomato puree, turmeric powder, cumin powder, red chili powder, and salt. Cook until the oil separates from the masala.

3. Slice the boiled eggs in half and add them to the curry. Simmer for 2-3 minutes.

4. Sprinkle garam masala and garnish with fresh coriander leaves.

5. Serve hot with a whole wheat roti.

Nutritional Information:

• Calories: 405 kcal

• Protein: 19g

• Carbohydrates: 45g

• Fats: 15g

• Fiber: 6g

Chef's Tip: You can add a splash of coconut milk for a creamy texture.