Invigorating and seductive in color, this light salad is perfect for the hot, dreary summer. Its colors include yellow, red, white, green, and black. The natural but distinctive flavors of the various ingredients’ harmoniously mixed ingredients can be enjoyed with just a touch of salt and a tablespoon of olive oil. Excellent served alone as a light meal or with Italian bread, an olive oil/balsamic vinegar dip, and white wine.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 1 teaspoon garlic paste
- ½ teaspoon ginger paste
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon chile powder
- ¼ teaspoon ground black pepper
- ¼ cup tomato puree
- 1 ¼ cups water
- 1 tablespoon vinegar
- salt to taste
- 4 hard-boiled eggs, halved
Instructions
- Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes.
- Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.
- Substitute chopped tomatoes for the pureed if desired.
Nutrition Facts
| Calories | 338 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 424 mg |
| Dietary Fiber | 3 g |
| Protein | 14 g |
| Saturated Fat | 6 g |
| Sodium | 464 mg |
| Sugars | 5 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Being an Indian food lover I wanted this to be really good, my Scottish friend recommended it. Where did I go wrong, I must have messed up even although I followed the recipe to a T except I used fresh garlic. It came out very bland and watery {thin). I had to add salt to get any flavor. Is it supposed to be thin and very mild. I make a lot of curry and it normally has much more body. Not giving up yet.
Really delicious, especially if you’re low on groceries. The best part about curry is that if you’re familiar with making it, you know that you can substitute or add any ingredients you have on hand.
This was good! On the advice of other commenters I threw in some additional veggies–frozen peas, and some mushrooms I happened to have in the fridge. I also used a can of diced tomatoes in addition to a small can of tomato sauce (I don’t find a huge difference between tomato puree and tomato sauce besides cost, myself, so I nearly always use plain tomato sauce when puree is called for). I always have a jar of ginger garlic paste in the fridge, so I used a nice dollop of that instead of separate ginger paste and garlic paste. I left out the black pepper because not everyone here likes things hot. Next time I might cut down the coriander just a bit, and honestly I can’t help wondering how this would taste with a can of coconut milk.
One word: delicious! I absolutely love anything curry … this is going to be a repeat. I didn’t have the garlic and ginger pastes – so I used my usual curry seasoning with some extra ginger … turned out great. (I ordered those two items for next time.)
I made this and it was divine. It took no time at all and we couldn’t believe how great it was. This is about to become one of my regular weekly staples.
I used chopped tomatoes and 2 oz of tomato paste (didn’t have puree), afterward noticed the cook’s note that you can just used chopped tomato, so next time I’ll leave out the paste. I thickened it a little with a tsp of cornstarch in a little bit of cold water. As suggested, I served it over rice. When I make this again (and I will), I’ll try one of the reviewers suggestions to use prepared curry powder. I was reluctant to tell my husband what was for dinner, because he can be a little picky, but he LOVED this. I think it could use a little more spice; I thought it was just a tad bland, but it may be that I used so much tomato that it watered it down. This will be on the regular rotation for Meatless Monday. It was good.
As this recipe is stated, I rate it four stars. Good, but not perfect. Some of the other comments suggest adding some other veg, I also recommend this. Made as instructed, this is a very onion heavy dish. It would definitely benefit from some addition of peppers and diced tomatoes without changing the nature of the dish over much. I will be making it again. Also, a Punjabi friend suggested to use lemon juice and not vinegar, but that may be a regional thing.
Meh. It wasn’t bad at all just wasn’t anything special.
Used prepared curry powder about 1 1/2 T rather than individual spice ingredients (for speed and convenience) and the diced tomatoes; also added green pepper and fresh mushrooms. This turned out wonderful. I did not put the eggs in the sauce rather placed them on top of the rice and spooned the sauce over. Beautiful presentation, great aroma and flavor.
reallyyyy yummyyy!!!…I made 4 servings so 1/4 cup oil was not required. Will use less next time. Anyways I loved the flavors of the curry. Will surely make it again. 🙂
I took the submitters advice and used tomatoes since I didn’t have tomato puree on hand. The blend of spices resulted in great flavor. Next time I’ll top this with some Sriracha.