Recipe of Curried Eggs and Peas

Curried Eggs and Peas is a good choice for a first sampling. Soothingly flavored eggs, peas and rice cut the bite of the sharper seasonings in curry powder, leaving a pleasantly mellow note. Give the finished dish more interest by topping it with chutney, raisins, nuts or shredded coconut, if you like. Below is the recipe

Recipe of Curried Eggs and Peas Ingredients :

•    1 cup thinly sliced onions (about 4 oz.)
•    1 package (10 oz.) frozen peas*
•    1 cup plain nonfat yogurt (about 8 oz.)
•    2 teaspoons flour
•    2 teaspoons curry powder
•    Cooking spray
•    4 hard-cooked eggs**, chopped
•    Hot cooked rice, optional
•    Parsley sprigs, optional
•    4 servings

Recipe of Curried Eggs and Peas Methods :

•    In small bowl, stir together yogurt and flour. Set aside.
•    Evenly coat 10-inch omelet pan or skillet with spray. Over low heat, cook peas, onions and curry powder, covered, until onions are tender and peas are heated throughout, about 7 to 10 minutes. Stir in reserved yogurt mixture. Gently stir in eggs. Cook, stirring occasionally, until heated throughout.
•    For each serving, spoon 3/4 cup egg mixture over rice, if desired. Garnish with parsley, if desired.
•    *Rap peas against counter edge to separate.
•    **To hard-cook, place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover. Quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water about 15 minutes for Large eggs. (12 minutes for Medium, 18 for Extra Large.) Immediately run cold water over eggs or put them in ice water until completely cooled.
•    To remove shell, crackle it by tapping gently all over. Roll egg between hands to loosen shell. Peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.