Want Curry, But Out of Meat? How About Eggs?

November 12, 2021
Credit: Unsplash

Egg Curry

An easy curry dinner made with hard-boiled eggs.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Calories 338 kcal


  • 2 tablespoons vegetable oil
  • 1 onion sliced
  • 1 teaspoon garlic paste
  • ½ teaspoon ginger paste
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon chile powder
  • ¼ teaspoon ground black pepper
  • ¼ cup tomato puree
  • 1 ¼ cups water
  • 1 tablespoon vinegar
  • salt to taste
  • 4 hard-boiled eggs halved


  1. Heat the veggie oil in a big pot over medium heat. Add the onion and cook and stir it until browned, about 5 minutes. Stir in the garlic and ginger paste, then mix in the coriander, cumin, turmeric, chile powder, and black pepper. Cook all of that stuff until it's fragrant, about 1 minute. Add in the tomato puree and continue to cook until the curry thickens, about 4 minutes.

  2. Pour the water into the pot and get the whole thing boiling. Stir in the vinegar and salt, then carefully slip the eggs into the pot. Cook for about 5 minutes or until the flavors combine. Serve the sauce over your favorite rice.


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