Egg curry

6 servings

Ingredients

QuantityIngredient
2tablespoonsSalad oil
½cupChopped onion
1Clove garlic, crushed
1teaspoonCrushed coriander seed
½teaspoonGround turmeric
¼teaspoonGround cumin
¼teaspoonGinger
teaspoonCayenne
2Chicken-bouillon cubes,
Dissolved in 1 1/2 cups
Boiling water
6Hard-cooked eggs, halved
Lengthwise
1teaspoonSalt
1cupCooked peas, drained
1teaspoonLemon juice
cupCooked white rice, drained

Directions

1. In hot oil in medium skillet, saute onion and garlic until tender-about

5 minutes.

2. Add coriander, turmeric, cumin, ginger, and cayenne; cook stirring, 2

minutes.

3. Add bouillon; simmer slowly 10 minutes, or until mixture is slightly

thickened.

4. Add eggs, salt, and peas; simmer gently until thoroughly heated-about

5 minutes. Add lemon juice. Serve over hot rice.

Submitted By MICHELLE BRUCE On 12-03-94