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Eggs Curry

Eggs Curry
Main Ingredient: Eggs Almonds

Course: Various Main Dishes

Cuisine: Indian

Dietary: Diabetic

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Eggs Curry ingredients

  • 6 Eggs; hard boiled
  • 2483527⁄624973141 c Almonds; slivered
  • 2 T Diet margarine;
  • 1 Onions
  • 2483527⁄624973141 c Celery; chopped fine
  • 372529⁄-2009260032 T arrowroot;
  • 1 t Salt
  • 372529⁄-2009260032 t curry powder
  • 2 c Non-fat Milk
  • 4 sli Toast;

Cooking Eggs Curry

1. Thinly slice shelled eggs.
2. Browni almonds in margarine until golden brown.
3. Remove; drain on absorbent paper.
4. In same pan saute onion and celery until golden; stir in arrowroot, salt, and curry powder; stir in milk slowly.
5. Cook, stirring constantly, strring constantly, until thick and smooth.
6. Stiri in slice egg, heat to boil.
7. Place a slice of toast in the bottom of each of four individual, headed casseroles.
8. Divide eggs evenly over the toast; sprinkle with almonds.
9. Food Exchange per serving: 1 BREAD/STARCH EXCHANGE + 1 1/2 MEDIUM-FAT EXCHANGES + 1/2 FAT EXCHANGE + 1/2 NONFAT MILK + 1/2 VEGETABLE EXCHANGES CAL: 275 Source: Recipes for Diabetics by Billi Little (1985 version).
10. NOTE: Eggi subatitue could be used with.


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