A fragrant, tangy and slightly creamy curry. I use 6 eggs for four people, so everyone gets three halves each, but you can add more if you like.
It only takes 30 minutes, from start to finish (including boiling the eggs).
Those creamy egg yolks go perfectly with the tangy curry. This dish is absolutely EXPLODING with flavour, with the six seasonings going into that rich, aromatic sauce. It’s super quick and easy to make and offers the perfect balance of heat, tanginess, and a rich depth of flavour.
However you choose to enjoy this curry, with rice, flatbreads, or chapati, this dish is incredibly hearty and satisfying.
Table of Contents
📋 Ingredients
How to make it:
***Full recipe with detailed steps in the recipe card at the end of this post***
- First, boil the eggs for 6 – 8 minutes until you get your desired yolk firmness, then remove from the pan and place in a bowl of icy water to cool.
- Meanwhile, cook the onions with all the seasonings and tomato puree until the onion has softened.
- Then, add in the remaining ingredients, stir together and bring to a simmer, stirring occasionally until reduced slightly.
- Meanwhile, remove the eggs from the water, peel them and slice them into halves. Add the eggs to the curry and allow them to heat through.
- Serve on a bed of rice, topped with freshly chopped coriander (cilantro), dried chilli flakes and nigella seeds.
Pro Tip
Roll the hard-boiled eggs on the work surface to crack the shell all over, this will help with peeling the egg.
We usually go with chicken curry or beef curry at home, but this egg curry is a great way to change things up if you fancy something a little bit different!
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Pin It🍽️ What to serve it with
- I like to serve this on a bed of Boiled Rice, or Pilau Rice.
- Mop the remaining curry sauce up with Homemade Flatbread, Peshwari Naan, or Garlic Naan.
This is such a crave-able and warming dinner!
🍲 More fantastic curries that aren’t chicken or beef!
? Frequently Asked Questions
There are a couple of ways you can make or partially prep this egg curry ahead of time. The first is by boiling and peeling the eggs ahead of time and storing them in the fridge in an airtight container for up to a day.
The second is by making the whole curry all the way through, and storing in an air tight container in the fridge. When you are ready to eat, reheat on the stove, stirring often, until piping hot throughout.
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Egg Curry Recipe
Ingredients
- 6 medium eggs at room temperature
- 2 tablespoons oil or ghee
- 1 large onion peeled and thickly sliced
- 1 red chilli sliced
- 1 green chilli sliced
- 2 garlic cloves peeled and minced
- 2 teaspoons minced ginger
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 2 teaspoons ground coriander
- ½ teaspoon ground cinnamon
- 11/2 teaspoons salt
- 1 tablespoon tomato purée (paste in USA)
- 1 green bell pepper deseeded and diced
- 1 red bell pepper deseeded and diced
- 1 x 400g (14 oz) can finely chopped tomatoes
- 200 ml (3/4 cup + 1 tablespoon) coconut cream
To Serve:
- boiled rice
- chopped fresh coriander (cilantro)
- chilli (red pepper) flakes
- nigella seeds
Instructions
- Place the eggs in a pan of cold water. Bring to the boil, then simmer for 6–8 minutes (6 for a soft yolk, 8 for a firm yolk). Once cooked, remove from the pan and place in a bowl of cold water with ice to cool.6 medium eggs
- While the eggs are cooking, start on the curry sauce. Heat the oil (or ghee) in a large frying pan (skillet) over a medium heat.2 tablespoons oil or ghee
- Add the onion, chillies, garlic, ginger, garam masala, cumin, turmeric, ground coriander, cinnamon, salt and tomato purée. Fry for 3 minutes, stirring often, until the onion starts to soften.1 large onion, 1 red chilli, 1 green chilli, 2 garlic cloves, 2 teaspoons minced ginger, 1 teaspoon garam masala, 1 teaspoon ground cumin, 1 teaspoon ground turmeric, 2 teaspoons ground coriander, 1/2 teaspoon ground cinnamon, 11/2 teaspoons salt, 1 tablespoon tomato purée
- Add the red and green peppers, canned tomatoes and coconut cream. Stir together, bring to the boil, then simmer for 5–6 minutes, stirring occasionally, until reduced slightly.1 green bell pepper, 1 red bell pepper, 1 x 400g (14 oz) can finely chopped tomatoes, 200 ml (3/4 cup + 1 tablespoon) coconut cream
- Meanwhile, remove the eggs from the bowl of water. Peel off the shells and slice the eggs in half. Add the eggs to the curry and allow them to heat through for a further 3–4 minutes.
- Turn off the heat and divide between bowls with rice. Top with fresh coriander, chilli flakes and nigella seeds, then serve.boiled rice, chopped fresh coriander, nigella seeds, chilli (red pepper) flakes
Video
Notes
The nutritional info is per serving (this recipe serves 4) not including serving suggestions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
