Easy Egg Curry
Easy Egg Curry
Ingredients
- 4 eggs, boiled, peeled, and halved
- 2 tablespoons oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tomatoes, diced
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon salt
- 1 cup coconut milk
- 1/2 cup water
- as needed fresh cilantro, for garnish
Instructions
- 1
If not already done, boil the eggs until hard-boiled. Once cooked, peel the eggs and carefully cut them in half. Set aside.
⏱️ 5 min
- 2
Heat the oil in a large pan or pot over medium heat.
⏱️ 1 min
- 3
Add the chopped onion to the hot oil and sauté, stirring occasionally, until it becomes translucent and softened, about 3-4 minutes.
⏱️ 4 min
- 4
Stir in the minced garlic and grated ginger. Continue to sauté for 1 minute until fragrant.
⏱️ 1 min
- 5
Add the diced tomatoes to the pan. Stir well, then cover the pan and cook for 5 minutes, or until the tomatoes have softened and started to break down.
⏱️ 5 min
- 6
Uncover the pan and stir in the curry powder, turmeric powder, red chili powder, and salt. Mix all the spices thoroughly with the tomato and onion mixture, cooking for about 1 minute to toast the spices.
⏱️ 1 min
- 7
Pour in the coconut milk and water. Stir to combine all ingredients, ensuring no lumps remain.
⏱️ 1 min
- 8
Bring the curry to a gentle simmer, stirring occasionally.
⏱️ 1 min
- 9
Carefully place the halved boiled eggs into the simmering sauce, ensuring they are partially submerged.
⏱️ 1 min
- 10
Cover the pan again and let the curry simmer for another 5 minutes, allowing the flavors to meld and the eggs to warm through.
⏱️ 5 min
- 11
Remove from heat. Garnish the finished egg curry generously with fresh cilantro.
⏱️ 1 min
- 12
Serve the easy egg curry immediately with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Easy Egg Curry
- 4 eggs, boiled, peeled, and halved
- 2 tablespoons oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tomatoes, diced
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon salt
- 1 cup coconut milk
- 1/2 cup water
- as needed fresh cilantro, for garnish
Instructions
- 1
If not already done, boil the eggs until hard-boiled. Once cooked, peel the eggs and carefully cut them in half. Set aside.
⏱️ 5 min - 2
Heat the oil in a large pan or pot over medium heat.
⏱️ 1 min - 3
Add the chopped onion to the hot oil and sauté, stirring occasionally, until it becomes translucent and softened, about 3-4 minutes.
⏱️ 4 min - 4
Stir in the minced garlic and grated ginger. Continue to sauté for 1 minute until fragrant.
⏱️ 1 min - 5
Add the diced tomatoes to the pan. Stir well, then cover the pan and cook for 5 minutes, or until the tomatoes have softened and started to break down.
⏱️ 5 min - 6
Uncover the pan and stir in the curry powder, turmeric powder, red chili powder, and salt. Mix all the spices thoroughly with the tomato and onion mixture, cooking for about 1 minute to toast the spices.
⏱️ 1 min - 7
Pour in the coconut milk and water. Stir to combine all ingredients, ensuring no lumps remain.
⏱️ 1 min - 8
Bring the curry to a gentle simmer, stirring occasionally.
⏱️ 1 min - 9
Carefully place the halved boiled eggs into the simmering sauce, ensuring they are partially submerged.
⏱️ 1 min - 10
Cover the pan again and let the curry simmer for another 5 minutes, allowing the flavors to meld and the eggs to warm through.
⏱️ 5 min - 11
Remove from heat. Garnish the finished egg curry generously with fresh cilantro.
⏱️ 1 min - 12
Serve the easy egg curry immediately with steamed rice.