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A frying pan filled with spicy egg curry, part of a delightful egg curry recipe, is topped with halved boiled eggs and garnished with fresh coriander. A wooden spoon rests in the curry, while a nearby small bowl of red chilli flakes sits on the dark surface.
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5 from 1 vote

Egg Curry Recipe

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).
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: British-Indian
Keyword: curry, eggs, meat-free curry
Servings: 4 people
Author Nicky Corbishley

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

Calories: 373kcal | Carbohydrates: 14g | Protein: 12g | Fat: 32g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 265mg | Sodium: 3370mg | Potassium: 520mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1577IU | Vitamin C: 85mg | Calcium: 70mg | Iron: 3mg

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