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An easy creamy Indian egg curry recipe which is eggs cooked in an aromatic tomato sauce and is suitable for vegetarians. #easyeggcurry #eggcurry #eggcurryrecipe #indianeggcurry #goaneggcurry

Egg Curry

A delicious yet simple Egg Curry recipe.
Course Main
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 272kcal


  • 10 eggs hard boiled, peeled and halved
  • 2 tbsp vegetable oil
  • 2 small onions finely diced
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 tsp cumin seeds
  • 1 tbsp curry powder
  • 200 g chopped tomatoes
  • 200 ml hot water
  • 300 ml coconut milk
  • Salt
  • 0.5 tsp brown mustard seeds
  • 15 curry leaves


  • Heat half the olive oil in a pan over medium –high heat and fry the onion till it turns slightly brown.
  • Add the ginger and garlic and fry for 1 min till fragrant.
  • The add the cumin and curry powder and stir for 30 seconds, followed by the tomatoes and cook for 5 mins.
  • Then add the water, bring to a simmer and simmer for 5 mins.
  • Allow the mixture to cool for a bit before adding to a blender and blending into a paste.
  • Add the remaining oil into the pan (wipe it clean first) over medium-high heat and add the mustard seeds. When the seeds begin to pop, add the curry leaves and fry for 15 secs.
  • Then add in the blended curry paste, coconut milk, season to taste, bring the curry to a gentle simmer and cook for 5 mins.
  • Then add in the hard boiled eggs – yolk side up –and spoon the sauce over them to coat. Let simmer for a few mins till the eggs are heated through.
  • Serve with some rice or naan etc.


Adapted from Madhur Jaffrey


Calories: 272kcal | Carbohydrates: 7g | Protein: 11g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 272mg | Sodium: 163mg | Potassium: 349mg | Fiber: 1g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 56.3mg | Calcium: 88mg | Iron: 3.9mg