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–+ servings
recipe image of eggs onions tomatoes ginger garlic turmeric coriander powder red chili powder garam masala cumin seeds green peas coconut milk curry leaves cilantro arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Easy Egg Curry

A comforting and quick egg curry recipe that is perfect for busy weeknights. This dish uses simple ingredients to create a flavorful meal that the whole family will love.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6-8 large Eggs Hard boiled and peeled
  • 2 large Onions Finely diced
  • 3 medium Tomatoes Pureed or finely chopped
  • 1 tbsp Ginger Paste
  • 1 tbsp Garlic Paste
  • 1 tsp Cumin Seeds Toasted in hot oil
  • 1 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Red Chili Powder Adjust to taste
  • 1 tsp Garam Masala
  • 1 handful Fresh Cilantro Chopped
  • 2 tbsp Oil
  • 1 pinch Salt
  • 1 cup Water Warm

Equipment

  • skillet,
  • Mixing bowl

Method
 

Boil the Eggs
    Prepare the Base
      Add Aromatics
        Toast Spices
          Add Tomatoes
            Cook the Curry
              Finish

                Nutrition

                Calories: 250kcalCarbohydrates: 15gProtein: 12gFat: 15g

                Notes

                This egg curry is best served with steamed rice or warm naan. Store leftovers in an airtight container in the refrigerator for up to 3 days.
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