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Tomato Egg Curry

Egg Curry is an easy, meatless Indian-style curry! Creamy hard cooked eggs simmered in a lovely spiced tomato gravy makes a comforting vegetarian meal any night of the week.

Egg Curry in a pan sprinkled with spices and coconut milk.

You’ll love this Tomato Egg Curry

 Egg curry is such a fun dish! It’s cozy and comforting, but doesn’t leave you feeling heavy. It’s also really easy to make and you might have most of the ingredients already in your pantry.

I’ll walk you through the whole recipe, too! If you’ve never made homemade curry there are a few steps that are common in making curries that really help the flavors shine – like getting some good color on those onions and letting the spices “bloom”. (Don’t worry. It’s a fancy term for letting them fry in the oil for a bit.)

If you have some leftover boiled eggs from Easter, this is a great use for them, too! Just make the curry sauce and store it until you’re ready to whip up a tasty Indian-inspired vegetarian meal.

A plate of hard-cooked eggs that have been peeled and sliced in half.

Egg Curry Ingredients

  • Coconut oil, or other heat-safe oil
  • Onion
  • Ginger
  • Garlic
  • Green chilies (fresh or canned)
  • Ground coriander
  • Turmeric
  • Cayenne pepper (more if you want it spicier)
  • Ground cumin
  • Canned tomatoes
  • Salt
  • Hard-boiled eggs
  • Coconut milk
  • Garam masala
  • Lemon or lime juice
  • Fresh cilantro
  • Your choice of side (cauli rice, jasmine rice, quinoa, flatbread)

How to make Indian Egg Curry

First, boil your eggs.

Like I said, this is a great use for leftover hard-boiled, eggs, but boiling fresh ones is easy — especially in an Instant Pot.

I cook 6-7 eggs for 4 min at high pressure in my Instant Pot, release the steam immediately, and put them in an ice bath.

I like to cook them just BARELY underdone so they stay soft in the curry. No one likes chalky, overdone eggs. Ew.

This is a great step to do ahead of time, too.

A skillet of caramelized diced onions.

Brown those onions

The more color you get on those onions, the more sweetness you’ll add to the curry. It’s worth the effort, I promise.

Caramelizing onions never ceases to amaze me. It’s one of nature’s best magic tricks.

Blended tomatoes being poured from a blender pitcher into the skillet. Spices have been added to the onions, too.

Add the spices.

One technique that frequently appears in Indian recipes is “blooming” the spices in hot oil. Letting the spices simmer in the pan makes their flavors more robust. Don’t skip this step either!

Blend and add the tomatoes

Instead of using tomato sauce, this recipe uses a big can of tomatoes that is blended up. I wouldn’t recommend using tomato sauce or your sauce won’t have the same consistency and may have a stronger “tomato-y” flavor.

Adding the tomatoes like this will also help to deglaze your pan in case some of those spices have started to stick. They’ll loosen up quickly with a quick stir.

Hard cooked eggs that have been added to the skillet of curry sauce, cut-side up.

Nestle the eggs into the sauce cut-side up

I feel like this is self explanatory.

It also reminds me of high school when we’d go to a diner at 10:30 PM, order mozzarella sticks and pretend they’re in a hot tub party together. 

Wait, you didn’t do this?

Indian-style Egg Curry in a skillet ready to be eaten.

Add the exciting things

Like a drizzle of coconut milk, a sprinkle of garam masala, some lime juice, and a showering of cilantro. *drool*

Want to know a secret? That’s actually finely chopped kale, not cilantro. When I was literally photographing this recipe, I went to grab the cilantro AND FOUND NONE IN THE FRIDGE.

So, I improvised. I don’t recommend using kale, though, unless you’re also in a pinch while photographing egg curry. 

An egg being scooped out of a skillet containing egg curry.

And serve! That’s it!

Any questions? I usually get asked these questions, so I’ll answer them right here for you.

Egg curry served in two bowls with roasted cauliflower rice and sprinkle of garam masala.

Egg Curry Recipe variations

Sure! If egg curry isn’t your thing, then use chopped chicken, fish, or a can of chickpeas to keep it meatless. The curry sauce itself is pretty versatile.

If you use chicken or fish, sear them at the beginning, remove them from the pan, then add them back in at the end after the sauce is finished cooking.

Egg Curry Recipe Tips

  • Place the eggs cut side up to keep them intact.
  • Let your spices simmer in the pan to make their flavor more robust.

Making Boiled Egg Curry ahead of time

Curry (like chili and other heavily-spiced dishes) are sometimes better after a day or two. This easy egg curry reheats well and is just as delicious eaten later.

If you’re looking for a freezer meal, try freezing jars of the curry sauce and then reheating it with some fresh hard-cooked eggs.

What to serve with Tomato Egg Curry

  • Roasted Cauliflower Rice is my favorite (as shown in the pics). I buy the frozen riced cauliflower at Costco and throw it on a pan in the oven. Easy peasy.
  • Steamed jasmine rice
  • Quinoa
  • Flatbread, like naan
  • With some Curry Roasted Cauliflower if you’re avoiding grains

Storing Egg Curry

Store your leftover egg curry in a container for up to 3 days in the fridge.

How to freeze Boiled Egg Curry

I wouldn’t freeze boiled eggs, I mean why would you since they’re so easy to boil! Instead try freezing jars of the curry sauce and then reheating it with some fresh hard-cooked eggs.

How to reheat Indian Egg Curry

I recommend reheating your curry on the stovetop on medium until heated thoroughly.

More like this Indian Egg Curry Recipe

I’ve got a few more Indian-style recipes on my site that our family loves! 

  • Instant Pot Indian Chicken Curry is probably my favorite. It’s also another recipe adapted from the cookbook I mentioned above!
  • Indian-Inspired Butternut Squash Soup is DELIGHTFUL. It’s a great option for a meatless, light dinner.
  • Slow Cooker Indian Beef is a unique recipe because beef isn’t as widely eaten in India. Beef can handle a lot of spices and Indian spices are delicious with beef, too!
  • Mulligatawny is another soup that we love! It’s a great home for leftover chicken & rice, too.SaveSaveSaveSave

If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Indian Egg Curry Recipe FAQs

What is garam masala?

Garam masala is a popular spice blend in Indian cooking. It used to be hard to find, but now you can pick it up in most grocery stores. 
It’s similar to curry powder, but it has more baking spices (cinnamon, clove, nutmeg) and no turmeric.
It’s easy to make your own, too! I use this recipe right here. I included directions for using whole spices AND pre-ground in the recipe notes.

Why do you add garam masala at the end?

In a lot of authentic Indian recipes I’ve come across, the garam masala is sprinkled on at the end to add a sharper flavor. It’s more potent than curry powder, too. 
You don’t always have to add it at the end. Sometimes it’s added throughout cooking, but be careful not to scorch it.

What is the difference between egg masala and Egg Curry?

Egg masala is a spice blend that you can add to your curry. Not all curries require masala, but it does add a great blend of flavors!

Boiled Egg Curry

Boiled Egg Curry

Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 35 minutes

Egg Curry is an easy, meatless Indian-style curry! Creamy hard cooked eggs simmered in a lovely spiced tomato gravy makes a comforting vegetarian meal any night of the week.


  • 2 Tablespoons coconut oil, or other heat-safe oil
  • 1 large onion, diced
  • 1 Tablespoon minced peeled ginger
  • 1 Tablespoon minced peeled garlic
  • 1 Tablespoon minced green chilies (fresh or canned)
  • 1 1/2 Tablespoons ground coriander
  • 3/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (more if you want it spicier)
  • 1/2 teaspoon ground cumin
  • 1 28-ounce can tomatoes, pureed with liquid
  • 1 1/2 teaspoons salt, or to taste
  • 6-7 hard-boiled eggs, peeled and halved
  • 1 cup full-fat coconut milk
  • 1/2 teaspoon garam masala
  • Juice of 1 lemon or lime
  • 1/4 cup chopped fresh cilantro
  • Your choice of side (cauli rice, jasmine rice, quinoa, flatbread)


  1. Heat oil in a large, wide skillet or saucepan over medium-high heat.
  2. Add onions and cook until they begin to brown, 4-6 minutes. Reduce heat to medium and continue cooking until browned, 8-10 minutes.
  3. 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. If the mixture is getting too hot or sticking/scorching, add 1/4 cup of water and stir things around.
  4. Puree the tomatoes (with juices) in a blender, then pour it in to the pan. Add salt and mix well. Reduce heat to low, cover and simmer, stirring occasionally, 8-10 minutes.
  5. 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.
  6. Drizzle the coconut milk over the curry and shake the pan a little to spread it around.
  7. Remove from heat. Sprinkle with garam masala and lime juice. Cover and let it stand for 5 minutes.
  8. Garnish with cilantro and serve with cauliflower rice, quinoa, or flatbread.


  1. You may use a fresh serrano chile, a small jalapeno, or a Tablespoon of diced green chiles in this. If you'd like it spicier, leave the seeds in or add some sriracha or crushed red pepper flakes as a garnish.
  2. This recipe is lightly adapted from Easy Indian Cooking by Suneeta Vaswani

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Nutrition Information
Yield 6 Serving Size 1.5 cups curry
Amount Per Serving Calories 272Total Fat 22gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 7gCholesterol 218mgSodium 761mgCarbohydrates 12gFiber 4gSugar 6gProtein 10g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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Monday 6th of April 2015

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

Saturday 11th of April 2015

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

what are the health benefits of ginger

Monday 13th of May 2013

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!

Katie Clark

Wednesday 3rd of April 2013

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 :)

Rachel M

Monday 5th of March 2012

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


Monday 5th of March 2012

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.)


Thursday 12th of January 2012

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.

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