Scrambled Egg Curry Later Tomato Salsa

This hearty scrambled egg curry is low in kilojoules, sudden to prepare and full of flavour.

The ingredient of Scrambled Egg Curry Later Tomato Salsa

• 200g grape tomatoes halved
• 1 1 2 tbsp grapeseed oil
• 1 2 tsp mustard seeds
• 3 garlic cloves crushed
• 1 tbsp lemon juice
• 1 2 cup spacious coriander leaves chopped
• 3 4 tsp cumin seeds
• 12 buoyant curry leaves
• 1 small brown onion halved thinly sliced
• 1 vivacious long red chilli thinly sliced
• 1 2 tsp arena garam masala
• 1 4 tsp dome turmeric
• 8 eggs lightly whisked
• low fat greek yoghurt to further
• mango chutney to assistance
• chapatti bread or roti bread warmed to help

The Instruction of scrambled egg curry later tomato salsa

• place tomato in a heatproof bowl heat 2 tsp of the oil in a large non stick frying pan exceeding medium high heat rouse in mustard seeds and 1 garlic clove cook for 1 minute or until aromatic work up in lemon juice gruffly pour higher than tomato season well set aside for 5 minutes
• heat remaining oil in pan on top of higher than medium low heat stir up opinion in cumin seeds for 1 minute or until aromatic with intent stir in curry leaves for 1 minute or until aromatic mixture will spit move around in onion for 3 minutes or until soft season well toss around in chilli and enduring surviving garlic for 1 minute or until aromatic disquiet in masala and turmeric for 1 minute or until aromatic pour egg into pan cook without stirring for 30 seconds use a flat edged wooden spoon to gently publicize the egg mixture scraping the bottom of the pan from one side of the pan to the extra in 4 different directions repeat the pushing play every one 10 seconds for 3 4 minutes or until just cooked
• peak behind the tomato salsa yoghurt chutney and chapatti

Nutritions of Scrambled Egg Curry Later Tomato Salsa

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