Egg Curry

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This spicy, meatless Egg Curry will be your new go-to for quick and easy weeknight dinners! Hard boiled eggs are simmered in a flavorful tomato and onion sauce and it takes just 30 minutes to prepare! Serve this Indian-style curry with basmati rice and some naan bread or paratha.

We adore curries in our house, especially Indian curries. Their warming spices and rich flavors are so comforting, and they’re usually much easier to make than you think! 

This Indian eggplant curry is one of our favorites with chickpeas and roasted eggplant, and this spicy potato curry always makes its way into our dinner rotation!

And, for another meatless option, this cauliflower tikka masala is hands down one of the best curries we make, but we're also pretty big fans of these curry tomatoes! 

This egg curry is spicy (but not too spicy) with whole toasted spices and creamy coconut milk added to the sauce! 

You can serve it with basmati rice, but we also love it with coconut jasmine rice or this Instant Pot cilantro lime rice. And, don’t forget some bread to sop up all the delicious sauce and a refreshing mango lassi to end the meal!

Check out the egg curry web story!

Why this recipe works

1. Toasting your fresh, whole spices creates the most amazing flavor, and adding some coconut milk makes the tomato and onion sauce extra creamy!
2. It only takes 30 minutes to prepare, and that includes time to boil the eggs. So, there’s really no reason you can’t have this curry for dinner, even on busy weeknights!
3. In my opinion, curries are even more flavorful the next day, so you’ll love this recipe for meal prep. Just be sure to save a little for lunch leftovers the next day! 

Ingredients

For a full list of ingredients, check out the recipe card at the end of this post. 

You’ll need 8-12 hard boiled eggs for this curry recipe. I usually boil mine for about 9-10 minutes so the yolks are creamy, but you can boil them for a few minutes longer for firmer yolks.

One tablespoon of ghee is used to saute the onion, garlic and ginger. This is a clarified butter where the milk solids have been removed. It has a nutty flavor and is frequently used in Indian cooking. You can buy ghee or learn how to make ghee yourself!

For the tomato sauce, you’ll need 1-15 ounce can of diced tomatoes. Make sure the can is drained well, otherwise, the sauce will be too thin and watery.

To add some spicy flavor, 1 teaspoon of kashmiri chili powder is added to the curry. This is a toasted, ground red pepper that’s spicier than paprika, but milder than cayenne pepper. Feel free to substitute paprika if you prefer.

For a fragrant and warming blend of spices, the recipe calls for 1 teaspoon of garam masala. I prefer to use homemade garam masala for an intense, deep flavor, but you can also use store-bought.

The sauce includes ¾ cup of chicken stock. You can use store-bought or make your own like this crockpot chicken broth. For a vegetarian version, you can use vegetable broth. If using store-bought broth, I recommend going for low sodium so you can control the amount of salt that’s added to the curry.

While coconut milk isn’t always included in egg curries, I like to add half a cup for texture and flavor. For the creamiest texture, opt for full fat coconut milk or even coconut cream.

Step by step instructions

Toast and grind the whole spices. To toast, heat a skillet on medium heat and add the spices, tossing every few minutes or so until fragrant. Remove from heat and grind with a mortar and pestle.

Heat a large skillet over medium heat and add the ghee.

Sauté the onions, garlic and ginger for 2-3 minutes, until softened and starting to lightly brown.

Add the tomatoes and spices and simmer for 2-3 minutes.

Add the broth and simmer for 5 minutes.

Stir in the coconut milk and eggs and simmer for 5-10 minutes, until the sauce has thickened.

Add additional salt to taste and serve with basmati rice and/or naan.

Expert tips

1. For the best flavor, make sure your spices are fresh. I also highly recommend toasting and grinding whole spices. 
2. When toasting the spices, keep an eye on them so they don’t burn.
3. You’ll also want to ensure your eggs are fresh. Avoid ones that might be close to their expiry date.
4. I recommend using a large skillet with high sides so you have plenty of room for the eggs and sauce to simmer without spilling over.
5. Before adding the can of diced tomatoes, drain them well so the sauce doesn’t turn out watery.
6. Make sure you cook your aromatics until softened, otherwise you may have bits of crunchy onion in your sauce.
7. If the sauce is too thick, just add additional stock. If it's too thin, simmer it longer to reduce it. 
8. Hold off on adding the salt until the sauce has reduced and then add to taste.
9. If you want an extra thick and creamy egg curry, use coconut cream instead of coconut milk.
10. For an extra spicy curry, add a pinch of cayenne pepper.

Common questions

Other Indian inspired recipes

• Instant Pot Chicken Curry Soup
• Whole Roasted Indian Chicken
• Indian Fried Chicken
• Tandoori Chicken Pizza

Other curry recipes

• Instant Pot Japanese Curry
• Easy Butternut Squash Curry
• Spicy Thai Pumpkin Curry
• Instant Pot Chana Masala
• Pineapple Chicken Curry

Did you make this recipe? Leave a comment below and let me know how it turned out!