Egg Curry

Egg curry is a delicious Indian curry with plenty of flavor - and hard boiled eggs as the main ingredient. It's a less common, but amazing dish that you can make in less than 20 minutes.

Jump to:

• Ingredients
• Instructions
• Top tips
• Serving suggestions
• Variations
• Leftovers
• Frequently asked questions
• Recipe

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If you enjoy this egg curry, you might also like my collection of healthy curry recipes, or check out my chana masala with coconut milk, basa fish curry, butternut squash curry, chickpea and spinach curry or zucchini curry.

Ingredients

For this recipe, you will need an onion, garlic cloves, chili, eggs (hard boiled), tomato sauce (UK: tomato passata), vegetable stock, cumin, curry powder, turmeric, ground ginger, salt and pepper.

You can use leftover boiled eggs, or simply boil your eggs while you prepare the curry base.

Curries are also often served with side dishes such as rice or bread.

Instructions

Heat up the vegetable oil in a pot or skillet on medium to high heat. Add diced onion, and sautee for a few minutes until they are soft and translucent.

Add finely chopped garlic and chili, and sautee for another minute.

Then, add all the seasoning, tomato sauce and vegetable stock to the pot, and stir to combine. Cover the pot with a lid, and leave the sauce to simmer for about 10 minutes, stirring occasionally.

Optionally, you can add more salt, pepper or other seasoning to taste. Add peeled hard boiled eggs, and serve.

Top tips

Here is my best advice for making an excellent egg curry:

• I highly recommend making hard boiled eggs, and not soft boiling them. Did you know that you can make hard boiled eggs in your air fryer?
• Feel free to use a curry powder mix if you prefer, in place of the seasoning suggested.
• The curry base develops more flavor over time. Allow it to simmer for a little while to make it taste amazing.

Browse more healthy curry recipes!

Serving suggestions

Egg curry is best served like any other curry - with a side of bread and rice.

Naan bread, roti and chapati are all traditional breads to serve with curry. You can buy these at most supermarkets. Poppadoms are also common crispy breads that you can serve as a side or starter with curries.

Long grain white rice is also a common side. If you wish to make a more interesting rice dish, you can try Thai coconut rice or mushroom fried rice.

Variations

Looking to change it up? Adjust the recipe to suit your preferences with any of these variations:

• Add diced vegetables such as peppers, broccoli, peas or green beans.
• Add diced chicken or fish for a more filling curry.
• Make it spicy by adding extra chili.
• Use your favorite curry powder - try tikka masala, tandoori or others.
• If you prefer a creamy curry, you can add some cream, ghee, yogurt or coconut milk.
• Serve the curry with fresh herbs or other toppings such as scallions (spring onions).
• Bake the curry in the oven with cracked eggs on top to make a shakshuka style curry.

Leftovers

Leftover curry stores incredibly well. Keep egg curry in an air tight container in your refrigerator for up to 5 days.

You can store the eggs and curry base separately, or add the eggs to the curry before storage.

I would not recommend freezing the dish, as the eggs will come out rubbery. You can freeze the base of the curry separately, and add freshly boiled eggs after reheating it.

Frequently asked questions

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Recipe