Egg Curry. Yes, I’m serious.

Well, that was a first.

I don’t think I’ve ever started dinner prep by boiling a dozen eggs.

Easter prep, yes. Dinner, no.

Because we’re particular about the types of meat we buy, eating only organic, grass-fed/free-range meat can get expensive. Thus, we eat less meat. Luckily a dozen high-quality eggs is much cheaper and can fill you up as easily.

For a few days.

This recipe made a lot of food, and I was surprised at how much I liked it. It fed all of us at dinner, provided my lunch yesterday, and there are still two servings left in the fridge. Curry happens to be one of those things that is just as good, if not better, after it sits for a day or so. Just make sure you make extra quinoa! (Or rice. Or flatbread.)

This recipe comes from my favorite Indian cookbook, Easy Indian Cooking by Suneeta Vaswani. That book is also the home of Sindhi Chicken Curry and Baked Fish with Yogurt Sauce…. both of which used to be on my blog. During the change-over I’ve noticed a lot of older recipes have gone MIA. If you run across any broken links or missing posts, please let me know!

Don’t worry, I’m on it!

Print Print

Egg Curry

Yield: 6-8 servings

Total Time: about 1 hour


2 T coconut oil, or other heat-safe oil
2 cups finely chopped onions (1 large or 2 medium)
1 T minced peeled ginger
1 T minced peeled garlic
1 T minced green chilies (fresh or canned)
1 1/2 T ground coriander
3/4 tsp turmeric
1/4 tsp cayenne pepper (more if you want it spicier)
1/2 tsp ground cumin
1 28-ounce can tomatoes, pureed with liquid
1 1/2 tsp salt, or to taste
10-12 hard-boiled eggs, peeled and halved
1/2 tsp garam masala
Juice of 1 lemon or lime
1/4 cup chopped fresh cilantro


Heat oil in a large, wide saucepan over medium-high heat. Add onions and cook until they begin to brown, 4-6 minutes. Reduce heat to medium and continue cooking until browned, 8-10 minutes. Stir in ginger, garlic, and chilies; cook for 2 more minutes.

Stir in coriander, turmeric, cayenne, and cumin. Cook for 2-3 more minutes, stirring continuously.

Pour in pureed tomatoes and salt. Mix well. Reduce heat to low, cover and simmer, stirring occasionally, until gravy is thickened, 8-10 minutes.

Place halved eggs, cut-side up, in a single layer in the pan. Spoon sauce on top of eggs and simmer, uncovered, for 5 more minutes.

Remove from heat. Sprinkle with garam masala and lime juice. Cover and let it stand for 5 minutes.

Garnish with cilantro and serve with hot rice, quinoa, or flatbread.

Nat's Note:
1. I found that using a full dozen eggs made the eggs-to-sauce ratio a bit high. Next time I would use fewer eggs or increase the amount of tomatoes to increase sauciness.

adapted slightly from Easy Indian Cooking by Suneeta Vaswani

I made some of the quinoa from this recipe (without the nuts & raisins) and Roasted Broccoli with Garlic & Lemon, but just plain hot rice or flatbread would be nice with it. And a dollop of plain yogurt.

  Pin It

34 Responses to “Egg Curry. Yes, I’m serious.”

  1. #
    Marisa — January 5, 2012 @ 5:51 am

    Oh man, I WILL definitely make this for my hubs. We’ve been struggling with boring vegetarian food lately but he LOVES curries and eggs are totally affordable!


    • Natalie replied: — January 5th, 2012 @ 9:45 am

      This would definitely change things up! I was surprised how filling it was… I totally didn’t miss the meat.

  2. #
    Bev Weidner — January 5, 2012 @ 7:52 am

    I’m in love with egg curry. Feed me?


    • Natalie replied: — January 5th, 2012 @ 9:45 am

      Open wiiiiiide….

  3. #
    a spoonful of yumm — January 5, 2012 @ 8:24 am

    i make this at home often, love your version. i can never say no to a good egg curry !


    • Natalie replied: — January 5th, 2012 @ 9:46 am

      You do? How great! Does yours have a tomato-based gravy as well? I’m curious to try this with other types of gravy.

  4. #
    gwen — January 5, 2012 @ 9:41 am

    I’ve always wanted to try egg curry! I’m definitely adding this recipe to my list of things to try. I’ve actually made the Sindhi Chicken Curry and Baked Fish with Yogurt Sauce (luckily I found the recipes on your blog before they disappeared!), and they were DELICIOUS. Suneeta Vaswani must be pretty brilliant. :)


    • Natalie replied: — January 5th, 2012 @ 9:44 am

      I love that you’ve tried both of those! I’m working on getting the missing stuff put back on here. I’m finding more and more everyday that didn’t make the trip. Boo. I agree… Suneeta Vaswani is brilliant :)

  5. #
    Cara — January 5, 2012 @ 3:57 pm

    I suspect my husband would be quite delighted if I started off dinner by boiling a bunch of eggs – he’s pretty much an egg fanatic. This is such an interesting recipe and a way to highlight a food that some people are still afraid of (silly folk, eat the yolk!) Adding it to my list!


  6. #
    Ann — January 5, 2012 @ 4:28 pm

    Natalie – this is brilliant! Eggs and curry are two of my very favorites! You. Are. A. Genius! Thank you, thank you, thank you! I’m SO glad to see you blogging again – always delicious here at Perry’s Plate!


  7. #
    Joanne — January 5, 2012 @ 5:15 pm

    I’ve seen a few egg curries around the blogosphere and have always been intrigued by them, but a bit wary. Now that they have the Natalie seal of approval, I need to give them a go!

    Eep about the missing recipes! I’m switching over to WordPress soon and now I’m getting nervous…


  8. #
    Nicole, RD — January 5, 2012 @ 6:10 pm

    How unique! I think it sounds (and LOOKS!) wonderful!!!


  9. #
    Jolene ( — January 5, 2012 @ 7:32 pm

    Curry and eggs are a perfect pair!!! Sounds fabulous and looks even better!


  10. #
    Javelin Warrior — January 6, 2012 @ 7:31 am

    Thank you so much for sharing! This is amazing and I’ve been inspired to feature it in my Friday Food Fetish roundup. If you have any objections, please let me know. Moar, moar, MOAR please :)


    • Natalie replied: — January 6th, 2012 @ 8:54 pm

      Thanks for the feature!!

  11. #
    Jay — January 6, 2012 @ 5:35 pm

    this is just awesome …yummy..
    just found your your space..
    excellent posts with stunning cliks..
    happy following you..:)
    do stop by mine sometime..
    Tasty Appetite


  12. #
    Lauren — January 6, 2012 @ 8:32 pm

    This is the coolest thing ever. And, I’m slowly making the switch over to grass fed meats and organic everything too. Expensive yes, but worth the money. :)


    • Natalie replied: — January 6th, 2012 @ 8:55 pm

      I’m so glad! You won’t regret it. Because it’s expensive, it’s turned us into “flexitarians” only eating meat twice a week or so. I just can’t go back to buying the other stuff… I’ve seen and read too much. :/

  13. #
    brandi — January 9, 2012 @ 6:41 am

    this looks so delicious! i’ve been making lots of curries at home, but have NEVER tried it with eggs.

    putting this on my list!


  14. #
    Food Jaunts — January 9, 2012 @ 4:53 pm

    I love egg curries. Heck I love hard boiled eggs in almost any dish (try it in a baked Italian style pasta dish – you’ll love it!).

    Definitely going to bookmark this version and give it a shot :)


  15. #
    Sally @ Spontaneous Hausfrau — January 12, 2012 @ 5:55 am

    Yum! I’ve always suspected that curry would taste good with eggs – now you have confirmed that it is a must try!


  16. #
    Karen @ SoupAddict — January 12, 2012 @ 6:35 am

    OMG … [swoon]. I am so in love with this … head. over. heels!


  17. #
    Bridget — January 12, 2012 @ 2:16 pm

    Egg curry is one of my favourites! Like you, we made a switch to eating only organic grass-fed meat and have definitely cut down on our meat consumption and are using eggs more frequently in our meals. I’ll definitely be giving your version a shot.


  18. #
    Rachel M — March 5, 2012 @ 7:06 pm

    I like this idea! Thanks for sharing…it’s so interesting. I think I would try it and crumble the hard-boiled eggs a little more. What do you think?


    • Natalie replied: — March 5th, 2012 @ 7:18 pm

      Thanks! I thought it was interesting as well :) Actually the eggs aren’t crumbled at all, just sliced in half. I think it makes the dish more interesting, but crumbling them would incorporate the egg better in the sauce. (If you didn’t want to do that part on your plate.)

  19. Pingback: Perry's Plate: Progressively Paleo Recipes » Egg Curry: A home for all the hard-boiled eggs

  20. #
    Katie Clark — April 3, 2013 @ 10:45 am

    This sounds so delicious! I featured it on my blog as a great way to use hardboiled eggs. I’m definitely going to try it!

    (also, if you’d rather not be included, just let me know and I’ll take the link/photo down :)


  21. #
    what are the health benefits of ginger — May 13, 2013 @ 12:30 am

    My spouse and I absolutely love your blog and find almost all of your post’s to be exactly what I’m
    looking for. Do you offer guest writers to write content for you?

    I wouldn’t mind publishing a post or elaborating on a number of the subjects you write about here. Again, awesome web site!


  22. Pingback: Ways To Use Leftover Hard Boiled Eggs - Clarks Condensed

  23. Pingback: Ways To Use Leftover Hard Boiled Eggs - Clarks Condensed

  24. Pingback: Chickpea Pancakes with Curry Sauce | Egginon

  25. #
    Robin — April 6, 2015 @ 10:05 pm

    Just made this tonight and it came out wonderful!! I doubled the tomatoes and the sauce was absolutely perfect, thank you for the note to increase. We’ll make this every year… so much better than boring egg salad decade after decade!


    • Natalie Perry replied: — April 11th, 2015 @ 12:32 pm

      So good to hear! And I agree… a more interesting use for eggs, for sure!

  26. Pingback: You’ll Be Amazed By These 10 Creative Ways To Cook Eggs - Good Trip to Vietnam

Leave a Comment