Curried Omelette
Yield
2 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
onions
|
|
| ⅕ | cup |
vegetable oil
|
|
| 1 ¾ | cup |
coconut milk
|
|
| ½ | teaspoon |
chili powder
|
|
| 1 | teaspoon |
paprika
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
turmeric
|
|
| 1 | teaspoon |
curry powder
|
|
| 3 | teaspoons |
lime juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
onions
|
|
| 47 | ml |
vegetable oil
|
|
| 414 | ml |
coconut milk
|
|
| 2.5 | ml |
chili powder
|
|
| 5 | ml |
paprika
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
turmeric
|
|
| 5 | ml |
curry powder
|
|
| 15 | ml |
lime juice
|
|
Directions
Prepare the omelettes as above, fold each into three and set on one side.
Make the gravy by chopping the onion, then heat the oil and stir fry onion and curry leaves for 2 minutes.
Add the coconut milk, chilli powder, paprika powder, salt, turmeric and curry powder and cook gently, stirring occasionally, until the gravy thickens.
Remove from the heat, add the omelettes and slice them.
Sprinkle with the lime juice.
