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Egg curry wasn’t a thing I’d ever really heard of until recently. It was in the middle of the whole stay at home period and getting anything particularly fancy from the supermarket was off the table (or the shelves). One day I spotted this fab looking egg curry from one of my ‘Instagram-friends’ (one of those people you’ve never actually met in real life!) It was perfect for these times – simple, requiring minimal fresh food, and satisfying. I set about creating my own variation of this straight away!
How do you make egg curry?
Egg curry is super simple. You boil the eggs ahead of making the actual curry, then make the sauce using a mixture of onions, spices and, if you like, vegetables. This recipe uses a tomato-based curry with flavouring from ginger, garlic and various spices.
How long does it keep in the fridge?
You can keep this for 2-3 days in the fridge. Chill before refrigerating and reheat thoroughly in the microwave or on the hob. If using the microwave then make sure the eggs are submerged in the curry before reheating.
Can you freeze it?
Yes and no. Boiled eggs do not freeze well and will become rubbery when thawing. The best way to tackle this is to freeze the curry sauce and then use freshly boiled eggs when you come to eat it.
The sauce will keep for up to 3 months in the freezer and is best frozen in freezable containers or in freezer-proof food bags.
This recipe is great as there are so many variations and substitutions you could make. You can swap any of the spices for something else you prefer that you might have in your cupboard. Or remove one and increase the measurement of another.
If you don’t have ginger paste then you can use fresh ginger and grate it with a cheese grater.
I added green beans to this recipe to include some extra vegetables. You could swap this for other vegetables such as aubergine (eggplant), sprouts, mange tout, okra – or even include some wilted spinach!
Products that work well for this recipe
Beeswax Food Wraps
Indian Karahi Curry Bowls
Veggi storage containers
Easy, delicious and a recipe you can make when you are short on fresh ingredients. This simple egg curry is packed with flavour and spices, and highly versatile too!
- 2 medium eggs
- 1 tsp olive oil
- 1/2 medium onion, sliced (around 70 g)
- 1 clove garlic, crushed
- 1 tsp ginger paste
- 1/4 tsp turmeric
- 1/4 tsp chilli powder
- 1/4 tsp garam masala
- 1/4 tsp cumin
- few sprigs coriander, chopped
- 200g / 7oz tinned chopped tomatoes
- 50g / 20oz frozen green beans
1. Place 2 eggs in a pan of cold water and place over high heat. When the water starts to boil set a timer for 5 minutes and when finished plunge the eggs into a bowl of iced water.
2. Heat the oil over medium heat in a frying pan. Add the onion and cook for 3-4 minutes until starting to soften. Add the garlic, ginger, turmeric, chilli powder, garam masala and cumin and cook for a further minute, stirring frequently to stop it catching in the pan.
3. Add all ingredients to a blender and blitz until you have a smooth paste. Return to the pan
3. Add the chopped tomatoes and bring to a simmer. Add the green beans and cook for a further 5 minutes. While cooking, peel the eggs and cut into halves.
4. Add the eggs to the curry, yolk side up, for the last few minutes. Serve and enjoy!
- If you don’t have any ginger paste then grate fresh ginger using a grater. Or if use extra garlic and leave it out altogether.
- You can swap the green beans for other vegetables such as aubergine, mange tout or okra.
- Red onions work just as well as brown onions in this recipe!
- Category: Dinner
- Method: Hob
- Cuisine: Indian
- Serving Size: 1
- Calories: 290
- Fat: 15g
- Carbohydrates: 20g
- Protein: 18g
Keywords: simple, egg, curry, indian, tomatoes, easy