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Egg Curry.
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5 from 1 vote

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.
Prep Time2 mins
Cook Time17 mins
Course: Dinner
Cuisine: Indian
Keyword: curry, dairy free, egg, gluten free, nut free, soy free, tomato, vegetarian
Servings: 4
Calories: 248kcal
Author: Tonje
Cost: cheap


  • 8 hard boiled eggs
  • 2 cup tomato sauce (UK: 250 ml tomato passata)
  • 1 cup vegetable stock (120 ml)
  • 1 chili
  • 1 onion
  • 3 garlic cloves
  • 2 teaspoons cumin
  • 2 teaspoons curry powder
  • 2 teaspoons turmeric
  • ½ teaspoon ginger
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon vegetable oil


  • 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, 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.


  • I highly recommend making hard boiled eggs, and not soft boiling them. 
  • 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.
  • Keep egg curry in an air tight container in your refrigerator for up to 5 days.


Calories: 248kcal | Carbohydrates: 15g | Protein: 15g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 373mg | Sodium: 1297mg | Potassium: 675mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1295IU | Vitamin C: 28mg | Calcium: 90mg | Iron: 4mg