Egg Curry

Egg Curry

"This is a quick solution to a curry when there is no meat or fish. Best eaten hot over white rice. Garnish with cilantro leaves."
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35 m servings 341 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 424 mg
  • 141%
  • Sodium:
  • 464 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes.
  2. Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.


  • Cook's Note:
  • Substitute chopped tomatoes for the pureed if desired.


Read all reviews 3
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Used prepared curry powder about 1 1/2 T rather than individual spice ingredients (for speed and convenience) and the diced tomatoes; also added green pepper and fresh mushrooms. This turned ou...

reallyyyy yummyyy!!!...I made 4 servings so 1/4 cup oil was not required. Will use less next time. Anyways I loved the flavors of the curry. Will surely make it again. :)

I took the submitters advice and used tomatoes since I didn't have tomato puree on hand. The blend of spices resulted in great flavor. Next time I'll top this with some Sriracha.

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