This is a really simple and quick Egg Curry ready in under 30 minutes. You only need a handful of ingredients but trust me when I say it does not compromise on flavour. The taste of this curry is SO good. All you’ll need is turmeric, chilli powder and garam masala for spices. I hope you love it as much as I do!
I love a simple curry recipe that’s perfect for a weeknight meal. This egg curry is comforting, slightly spicy, full of aromatics, and delicious. The eggs are cooked to perfection, resulting in a jammy yolk and no runny whites. You will have clicked on this recipe because you like the look of it, and I’m so excited for you to make it. Please let me know if you give it a go!!
I’ve got a load of curry recipes on my website you can choose from, but some of my favourites are my mango curry recipe, butter salmon curry recipe, or my easy butter bean and spinach curry !
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Why You’ll Love This Recipe
Easy: this dish requires no technical cooking, it’s very much just chopping up ginger and garlic, adding that into a pan with a few other ingredients. It comes together so easily and is such a quick one.
Minimal ingredients: we’re only using 3 spices in this recipe; turmeric, chilli powder, and garam masala. On top of that, we’ve got a few household staples that I guarantee you’ll have in your pantry, or you can easily buy from the store.
Delicious: the curry sauce is rich and deep in flavour and goes so well with the jammy creamy eggs. I love serving this with rice, naan, coriander, and red chillies, but you could totally serve this with a load of other veggies or side dishes if you fancy!
Ingredients and Substitutions
Butter: this is one of my favourite ingredients because it’s like a secret weapon. It adds SO much flavour and is perfect in a curry. We’re using salted butter because it’s just the better sibling, ya know.
Garlic: finely chopped fresh garlic cloves. Please don’t use garlic granules. Please.
Ginger: once again, we’re going for fresh ginger. Feel free to peel off the skin with the back of a spoon. Grate or finely chop the ginger. Please don’t use ginger powder. Please.
Tomatoes: You can 100% use fresh tomatoes, but I find it easier to use store bought canned chopped tomatoes. If you’re wanting to maximise the flavour of this egg curry, try and buy the best quality chopped tomatoes you can. I use Mutti, and they’re really good.
Turmeric: ground turmeric will stain your clothes and your kitchen countertops, so be warned. BUT, it’s a fabulous and essential ingredient for our egg curry.
Chilli powder: this is a vague ingredient. But if you can find chilli powder that has a mild spice level and is used for Indian cooking, that would be ideal! If you don’t have chilli powder, you could add in freshly chopped chillies when you fry off your garlic and ginger!
Cream: single or light cream is great for this recipe. I don’t feel like you need to add higher fat cream because we’ve got a good fat content from the butter!
Garam masala: this spice mix differs depending on the brand, so pick your favourite one! Sub out with mild Indian curry powder if you can’t find garam masala.
Eggs: for a reddy orange yolk, I’m using burford brown eggs. They feed their chickens paprika, which is why they have a crimson yolk colour…wild.
Coriander: let me say this, if you don’t like coriander, you don’t have to use it! But if you’re a fan, then go to town.
Chilli: I love topping this egg curry with freshly finely chopped red chillies. You could alternatively top with chili oil.
See the recipe card below for full list of ingredients.
Step by Step Instructions with Photos
Step 1: Place a deep-based pan on medium heat and add in ½ tablespoon vegetable oil and the butter. Leave to simmer until melted and bubbling lightly.
Step 2: Add the garlic and ginger into the butter and fry for 5 minutes, stirring occasionally until aromatic.
Step 3: Add in the chopped tomatoes and 200ml water (to rinse out the can) and bring up to the boil, then reduce to simmer. Add in a big pinch of flaky salt, chilli powder, turmeric, ground black pepper, and simmer for 10 minutes.
Step 4: Once the curry has been simmering for 10 minutes, pour in the cream, stir to combine.
Step 5: Sprinkle in the garam masala. Stir to combine, then season to taste. Leave to simmer until the eggs are ready.
Step 6: Place 6 eggs in boiling water and boil for 6 minutes. Transfer to a bowl of cold water, then peel the eggs.
Step 7: Place the peeled eggs in the curry and spoon the curry over the eggs. Cook for 1 more minute.
Step 8: Divide the curry between 3-4 bowls and serve up with rice, naan, extra sides, or whatever you fancy! Top with fresh coriander and finely sliced red chillies.
What To Do with Leftovers
Storage: once cooled, transfer to a Tupperware and place in the fridge for up to 3 days.
Freezing: place in an airtight container (don’t forget to label with the date and contents) and into the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating.
Reheating: lid ajar, place in the microwave for a few minutes or until piping hot.
FAQs
I love it with basmati rice, naan, or on its own!
Daal would be delicious, a sag aloo (potato curry), fried okra, or raita (yogurt side) would be great!
For sure! Make the curry sauce ahead of time and then boil the eggs just before serving!
More Recipes You Might Enjoy!
If you tried this Egg Curry recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Quick Egg Curry {Best Version EVER!}
This is a really simple and quick Egg Curry ready in under 30 minutes.
Instructions
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Place a deep-based pan on medium heat and add in ½ tablespoon vegetable oil and the butter. Leave to simmer until melted and bubbling lightly.
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Add the garlic and ginger into the butter and fry for 5 minutes, stirring occasionally until aromatic.
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Add in the chopped tomatoes and 200ml water (to rinse out the can) and bring up to the boil, then reduce to simmer. Add in a big pinch of flaky salt, chilli powder, turmeric, ground black pepper, and simmer for 10 minutes.
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Once the curry has been simmering for 10 minutes, pour in the cream, stir to combine.
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Sprinkle in the garam masala. Stir to combine, then season to taste. Leave to simmer on low heat until the eggs are ready.
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Place 6 eggs in boiling water and boil for 6 minutes. Transfer to a bowl of cold water, then peel the eggs.
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Place the peeled eggs in the curry and spoon the curry over the eggs. Cook for 1 more minute.
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Divide the curry between 3-4 bowls and serve up with rice, naan, extra sides, or whatever you fancy! Top with fresh coriander and finely sliced red chillies.
Notes
Storage: once cooled, transfer to a tupperware and place in the fridge for up to 3 days.
Freezing: place in an airtight container (don’t forget to label with the date and contents) and into the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating.
Reheating: lid ajar, place in the microwave for a few minutes or until piping hot.
Nutrition
Calories: 422kcalCarbohydrates: 9gProtein: 11gFat: 39gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 342mgSodium: 384mgPotassium: 383mgFiber: 2gSugar: 3gVitamin A: 1603IUVitamin C: 11mgCalcium: 119mgIron: 2mg
