Friday, February 15, 2019

Scrambled Egg Curry

When it is time to go grocery shopping and all you have is a few random ingredients around your house, it is a great time to throw together a curry.
I had leftover pieces from some of the things I had made last week, and somethings I had planned on making but didn't have time, and a curry is usually a tasty way to use up a few odds and ends.
Since this one is made with scrambled egg, it is very quick, no stewing or simmering. Just saute some veggies, fry some spices, throw in your eggs and serve. It is great by itself or on a bed of greens.
I also recently discovered that one of my little sisters tried curry for the first time recently. She is scared of trying to make it at home because she does not want to smell up her house too much. This one is a bit more mild, so I hope she will give it a try.


2 tbsp butter
2 small tomatoes, diced
1 red onion, sliced
1 tsp salt
½ tsp garlic powder
½ tsp ground cardamom
½ tsp ground cumin
½ tsp ground coriander
6 eggs, beaten


Melt the butter in a large skillet over medium heat and toss in the tomatoes, onions, and salt. Saute until they are nicely softened but are still bright and colorful, about 2-5 minutes. Stir in the spices and let them fry and hydrate for a few minutes. Once they are nice and fragrant, pour on the beaten eggs and stir constantly until just cooked. Remove from the heat and serve.