This quick and simple curry egg recipe has bold curry flavors and loads of protein. Egg and "aloo"(potato) is a traditional Trinidad & Tobago egg curry recipe made with eggs, potatoes, and garbanzo beans. This vegetarian Caribbean recipe features bold curry flavors. Sub crispy cauliflower to make it low carb.27.9g carbs, 13.5g fat, 10.4g protein
2tbspgreen seasoning (fresh herb seasoning mix)optional
1cangarbanzo beans
½tablespoon Pink Himalayan salt optional
salt and pepper to taste (at end)
Instructions
Frying The Egg
Heat one tablespoon of oil with the stovetop set to 7
Add 2 ounces of finely chopped onion and 2 cloves of minced garlic when oil is hot.
Sautee for two minutes
Add 2 more tablespoons of olive oil and stir in one tablespoon of curry powder.
Immediately add peeled boiled eggs
Allow egg to fry evenly, making sure each side of the egg gets golden brown. This could take anywhere from five to ten minutes. Keep watching to avoid burning. Remove eggs when each side has a golden slightly charred color.
Curry Potatoes
Add 1 teaspoon of oil to the pan along with one tablespoon of Chief's curry powder, 1/2 teaspoon of garlic powder, 1 teaspoon of turmeric, 1 teaspoon of cumin, and 2 tablespoons of my pre-made green seasoning recipe.
Add 1/2 tablespoon of pink Himalayan salt.
Mix all ingredients together in the pot with the oil and immediately add the potatoes along with 1/4 cup of water.
Cover your pan and reduce heat to medium.
Let it simmer for 10 minutes.
Add 1 can of garbanzo beans.
Cover your pan and let it cook over 15 more minutes.
During the 15 minutes, I usually add 1 additional tablespoon of curry power, 1/2 teaspoon of turmeric for more color, and 1/2 cup of water.
When the timer goes off reset your timer for an additional five minutes.