Nothing speaks warmth like boiled eggs simmered in coconut milk, ginger, garlic, onions and spicy tomato broth. This is an easy flavorful curry recipe, that takes less than 30 minutes to prepare and is ideal for quick weeknight dinners or even had as a breakfast meal.
I was craving something rich,creamy and spicy and since it’s been almost forever since I last made some egg curry, I thought it right to treat myself with some for lunch.
This curry is one of my easiest recipes. All you need is a few spices, onions, tomatoes and coconut milk for some comforting egg curry goodness.
Eggs have to be one of the most versatile source of proteins out here. They’re cheap and much easier to handle as compared to other proteins like beef, chicken, fish, lamb etc.
Eggs are also a healthier option for those watching their diets, especially when boiled! I remember a few years ago, while on tour in Sri Lanka, the hotel we were staying in, served egg curry and some “paratha”, similar to Naan/Chapati, for breakfast.
Good lord have mercy, I mean I do love my omelette or the basic sunny side up for breakfast but until you try this out, you haven’t lived!
I love flavor and I really liked how the different spices balanced and complimented each other in this curry which brings out the best out of it.
Just like in any other recipe, good quality fresh ingredients results to better tasting curries. You can use whole spices but I went with ground spices because I find them convenient if you have to whip up a quick recipe like this one.
I used; Garam masala, cumin, turmeric, Chilli powder and some fresh chillies for an extra kick. What’s curry without some heat 🔥
If you are not one to handle heat, go easy on the Chilli or leave it out altogether. Though I would prefer you skip on the Chilli powder and use fresh green chilies on their own. I find them more flavorful and vibrant.
I also used some fresh ginger, garlic and coriander to compliment the dry spices to give it an aromatic fresh taste.
I find it hard to remember the last time I cooked anything without either of these three staples. I mostly reserve the coriander leaves for final garnishing but I fry the stems together with my onions that way you get the full flavor and freshness! Try it and you will never go back.
Tomatoes are in season, so feel free to throw in a few extra to make the curry. The sweetness and acidity cooked down in the spices and creamy broth tastes out of this world delicious. I went overboard and added in a spoonful of tomato paste, mainly due to the fact that I had some left over in the fridge and this really went well in adding another layer of flavor in the curry.
The coconut cream helps in mellowing down the heat and the strong flavors from the spices as well as adding a rich, thick consistency to the curry.
It’s always advisable to add coconut milk in the last minutes of cooking as it tends to separate and break down if cooked over a long period of time.
Curries are built through the layering of flavors. So I started off mine by frying the onions and coriander stalks followed by the minced garlic and ginger then tomatoes, tomato-paste and our spice mixture.
Add in your coconut milk and slowly stir it into your tomato curry paste. You can thin down your sauce a little by adding some water or stock (of choice) but I liked how consistent mine was.
You are good to go at this stage, though I do prefer using a hand blender at this point to blend my curry together in the pan, until everything has mixed in and is smooth and consistent. You can do the same using a normal blender, though not necessary, I find that it uplifts the flavor profile of the curry
Bring this to a quick boil, add in your boiled eggs and simmer it down for about 10 minutes and serve.
It can’t get any simpler than this! Scrumptious and healthy curry, bound to bring a smile to everybody on the table.
- 5 hard boiled eggs
- 2 tablespoons vegetable oil
- 4 tomatoes
- 1 medium sized onion
- 1/2 teaspoon fresh ginger
- 1 teaspoon fresh garlic
- 2 green chilies
- 1 bunch coriander leaves
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon Chilli powder(optional)
- 1 teaspoon salt
- Chop up your chilies, tomatoes and onions and set aside
- Mince your ginger and garlic using a grinder and set aside
- Separate your coriander leaves from the stems. Chop up the stems as reserve the leaves for later.
- Heat oil in a pan over medium-high heat on a stove top.
- Add in your onions alongside your coriander stems and fry until translucent and fragrant.
- Proceed to add in and fry both your ginger and garlic for about a minute or two.
- Add in your tomatoes and cook them down until soft and mushy before mixing in the tomato paste and your spice mixture.
- Slowly pour in your coconut milk and bring this to a boil for about 10 minutes. Turn down the heat and add in the boiled eggs one by one.
- Cover and let it simmer for another 10 minutes.
- Add in chopped coriander leaves at the very end, once you have switched off the heat, for a fresh finish.
- Serve with rice, roti, paratha, chapati, naan or just normal every day bread.