- 2 teaspoons canola oil
- 1 onion, chopped
- 1 green bell pepper, cut into 1-inch pieces
- 1 jalapeno pepper, seeded and finely chopped
- 2 teaspoons finely chopped fresh ginger
- 2 tablespoons all-purpose flour
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 2 cups reduced sodium chicken broth or vegetable broth
- 1/4 cup nonfat plain yogurt
- 2 tablespoons chopped fresh parsley, divided
- 2 teaspoons lemon juice
- 4 hard-cooked eggs, cut into wedges (see Tip)
- Heat oil in a large saucepan over medium heat. Add onion and bell pepper and cook, stirring, until the onions begin to color, about 5 minutes. Add jalapeno and ginger; stir for 1 minute. Stir in flour, curry powder and cumin and cook for 1 minute. Gradually whisk in broth; cook, stirring, until smooth and thickened, about 1 minute.
- Remove the pan from the heat and whisk in yogurt, 1 1/2 tablespoons of the parsley and lemon juice. Stir eggs into the sauce. Sprinkle with the remaining 1/2 tablespoon parsley and serve.