Low Sodium Anda Curry
Discover the perfect balance of bold Indian flavors and mindful eating with this Low Sodium Anda Curry recipe. This healthier twist on a classic dish features protein-packed boiled eggs simmered in a fragrant tomato and spice curry, crafted with aromatic cumin, coriander, turmeric, and just a hint of red chili for warmth. By reducing the sodium, this recipe prioritizes heart health without compromising taste, making it ideal for those seeking flavorful yet low-salt options. Garnished with fresh coriander and served with rice or low-sodium naan, this quick and easy egg curry (ready in just 45 minutes!) is a wholesome, satisfying meal the whole family can enjoy. Perfect for weeknight dinners, this nutritious comfort food is a must-try for curry lovers!
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Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 large tomato, pureed
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon black pepper
- 2 cups water
- 2 tablespoons fresh coriander leaves, chopped
Instructions
Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat and let simmer for 10 minutes.
Remove the eggs and place them in a bowl with cold water. Once cool, peel the eggs and set aside.
Heat the olive oil in a deep skillet or pan over medium heat. Add the finely chopped onion and sauté until golden brown.
Stir in the ginger-garlic paste and sauté for another 2 minutes until fragrant.
Add the pureed tomatoes to the onion mixture and cook until the oil separates from the tomato-onion mixture.
Mix in the coriander powder, cumin powder, turmeric powder, red chili powder, and black pepper. Stir well to combine the spices with the tomato mixture.
Pour in 2 cups of water and bring the curry base to a simmer. Allow it to cook for about 5 minutes.
Cut the peeled eggs in half and gently add them to the curry. Spoon some of the curry sauce over the eggs.
Sprinkle garam masala over the curry and simmer for another 5 minutes to let the flavors meld.
Garnish with chopped fresh coriander leaves before serving. Serve hot with rice or low sodium naan.
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 489 mg | 21% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 12.4 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 308 mg | 24% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1303 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
