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Egg Curry is a simple yet flavourful Indian classic that deserves more attention than it gets. Mild, fragrant, and packed with protein, it’s an easy Indian classic the whole family will love. I’ve finished my version with potatoes and peas to pack an even bigger punch!
India has a long tradition of stunning curry recipes. Fortunately we have plenty more for you to try!
Egg curry isn’t that well known, but it really should be. Eggs are a brilliant way to add protein to a curry!
The base to this curry is an absolute classic, and it is easy to create all sorts of variations by building off of it. Potatoes and peas are very traditional curry ingredients and always a big hit, but no reason to stop there!
The real change here is adding the hardboiled eggs. The eggs add a creaminess to this warming and aromatic curry while bringing a nutritious source of protein. Suitable for vegetarians too!
Vegetarian curries
The way many people outside of India eat curries is to build them around meat like chicken or lamb. But within India, vegetarian curries are common and really, really good.
One of the reasons we use meat so often is because it is an easy way to add flavour to a dish. But cooks who have experience with vegetarian cooking know that there are plenty of other ways to create pretty stunning flavours by choosing the right methods and ingredients.
A diverse set of spices is certainly essential to this. Unfortunately, not many of us are going to want to invest in a cupboard of spices we might only use occasionally.
Fortunately, curry pastes are easy to find and have a complex set of fragrant spices built right in. It’s a shortcut, but a good one, especially if you find a good brand (I use Patak’s). It’s also an easy way to change a recipe. The same recipe made with a different paste will result in a whole new dish!
The other way to build great flavour into a curry is even simpler, and involves the frying of onion, garlic and ginger together in oil. As basic as this sounds, it adds a deep umami taste that is vital to a good curry.
I’ve recommended frying the onion for 5-7 minutes so the meal doesn’t take too long, but giving it 10 minutes on low heat will be even better. If the onions look like they are starting to burn before they have been in the pan for long enough, just add a splash of water.
Egg curry made easy
This curry starts by preparing the eggs and potatoes. Boil the eggs for about 10 minutes and dunk them in cold water. This not only stops them from cooking more, but cools them quicker so that they are easier to peel. The potatoes can be browned in oil at the same time, then set aside.
The basic method behind this curry is fairly standard and good one to learn for any home cook. This involves building a good foundation of flavour. This will happen in two ways.
First, use a pre-made curry paste to avoid having to purchase endless spices. I used This is an affiliate link.tikka masala paste as it is adaptable to a lot of recipes and one I use quite often in other curry recipes.
Secondly, and before you use the paste, you’ll need to sauté the onions and then add garlic and ginger. Take time with the onions in particular to build lovely flavour and fragrance, and definitely be careful not to burn!
Now it’s time to add the curry paste, This is an affiliate link.canned tomatoes and then This is an affiliate link.coconut milk slightly later. After it has all simmered, add in the peeled eggs, potatoes and frozen peas.
It’s possible the curry sauce will be bit too thick at this point. A splash of water may be needed. Let it all simmer, but make sure that the potatoes don’t cook so much that they fall apart.
Recipe Tips and Notes
- I used tikka masala paste as it is flexible and came with the right flavours for this recipe. Other pastes can be used, although this will change the taste of the curry.
- The longer you let the onions fry in oil, the more flavour they will add to the dish. If you have the time, turn the heat down to low and let them fry for 10 minutes. Add a splash of water to the frying pan if the onions look like they are burning.
- The boiled eggs are easier to work with if they have cooled. Boil them in advance if you have the time.
- Serve this curry over This is an affiliate link.basmati rice or with naan or chapatis. Mango chutney and a spicy pickle also go very well.
- I used This is an affiliate link.tikka masala curry paste from Patak’s for this recipe. Using a curry paste is a convenient way to bring a large number of Indian spices to a recipe without having to buy a lot of separate ingredients. Other curry pastes could be used instead of tikka masala, although this will result in a different final dish.
Serving suggestions
A heap of basmati rice is all you really need to enjoy this fragrant curry, and to turn it into a hearty meal. But I like adding a bit of variety to my curry dinners with a few things served on the side.
That’s when I turn to fragrant coconut rice, red lentil dal and warm naan bread. I usually add a dollop of chutney or a spicy pickle as well. And, if I want to take it up a notch, another side like saag paneer to add even more range to the flavours.
A sprinkling of cilantro/coriander will also add a bit of freshness as well as enhance the beauty of this dish!
Storage and leftovers
Leaving these leftovers for a couple days will only do good things for the flavour as it will have more time to meld and intensify. It can keep for 3-4 days when refrigerated in an This is an affiliate link.airtight container.
It can also be frozen for up to three months, although the potatoes won’t be quite the same afterwards.
Reheat in a microwave or in a This is an affiliate link.saucepan over medium-low heat. If using a saucepan, add a splash of water to keep it loose.
More vegetarian curry recipes
- Potato and Cauliflower Curry ‘Aloo Gobi’
- Chickpea and Butternut Squash Curry
- Paneer Tikka Masala
- Coconut Lentil Curry with Butternut Squash
- Sweet Potato and Lentil Curry
Egg Curry with Peas and Potatoes
Ingredients
- 8 eggs
- 1 tbsp vegetable oil
- 2 potatoes
- 1 onion
- 1 tbsp garlic paste, or 2 cloves garlic
- 1 tbsp grated ginger
- 3 tbsp curry paste, I used tikka masala
- 200g / 7oz This is an affiliate link.canned chopped tomatoes
- 250ml / 1 cup This is an affiliate link.coconut milk
- 150g / 1/2 cup frozen peas
- cilantro, for garnish
Instructions
- In a large pot cook the eggs for 10 minutes, plunge in cold water and let them cool, then peel.
- Peel and cube the potatoes, then brown them in vegetable oil until golden on the outside but not cooked all the way through. Remove to a separate plate.
- Add chopped onion and sauté over medium heat for 5-7 minutes, then add the garlic and ginger and cook for 30 seconds longer. Add the Indian curry paste and stir fry for a few seconds. Then add the canned tomatoes and let the curry simmer for 5 minutes. Pour in the coconut milk, bring to a boil, then lower the heat and simmer for 10 minutes, add the eggs, potatoes and peas to the pan with a splash of water if the sauce is already thick. Let it simmer for 10 minutes until the potatoes are tender but not falling apart.
- Top with fresh cilantro/coriander and serve with rice, naan and mango chutney or a spicy pickle.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
