Easy Egg Curry

Ingredients

• 30 ml (2 tablespoons)vegetable oil
• 30–45 ml (2–3 tablespoons)Patak’s mild or medium curry paste
• 2 cloves, mincedgarlic
• 1 large, finely choppedtomato
• 5 ml (1 teaspoon)balsamic vinegar
• 120 ml (½ cup)water
• 4 large, hard-boiled and peeledeggs
• for garnishfresh coriander
• to tastesalt and pepper
• for servingrice or naan bread

Instructions

1. 1

   Cook the aromatics

   Heat the vegetable oil in a medium-sized pot over medium heat. Add the curry paste, garlic and tomato, then stir constantly and cook for 5 minutes.

2. 2

   Simmer the sauce

   Stir in the vinegar and water. Reduce the heat to a low simmer, cover the pot and cook for 15 minutes.

3. 3

   Add the eggs

   Gently pierce each egg several times with a fork, then add them to the pot. Carefully spoon the curry sauce over the eggs so they do not break, and cook for a further 5 minutes.

4. 4

   Season and garnish

   Turn off the heat and transfer the eggs and sauce to a serving bowl. Taste and add salt if needed, then scatter over fresh coriander.

5. 5

   Serve with rice

   Serve the curry with naan bread or rice.

What is egg curry?

Egg curry is a dish of boiled eggs served in a seasoned sauce, with many versions found in Indian home cooking. This quick take builds its flavour from curry paste, garlic and tomato rather than a long list of whole spices.

The eggs absorb some of the sauce as they warm through, making the dish satisfying with rice or naan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 186 calories, 8g protein, 5g carbs, 16g fat.

The eggs provide most of the protein, while the oil contributes much of the fat; the tomato and curry paste contribute some of the carbohydrates. Serve with a measured portion of rice or naan and add vegetables alongside to round out the plate.

The sauce ingredients

Curry paste: use mild or medium Patak’s paste, choosing the heat level that suits your table. The paste provides the main spice blend, so there is no need to add extra spices for this method.

Tomato and garlic: finely chopped tomato softens into the sauce, while minced garlic adds savoury depth. Stir them constantly with the paste and oil during the first 5 minutes.

Simmering the sauce

Vinegar and water: balsamic vinegar adds a tangy note, while the water loosens the mixture into a spoonable sauce. Once both are added, cover the pot and keep it at a low simmer for 15 minutes.

Gentle heat: a low simmer helps the flavours come together without rapidly reducing the liquid. If the pot is bubbling vigorously, lower the heat.

Keeping the eggs intact

Piercing: prick each peeled egg gently several times with a fork so the sauce can reach the surface. Avoid pushing the fork too deeply, which can split the egg.

Coating: spoon the sauce over the eggs rather than stirring them around. Warm them for just 5 minutes so they take on the sauce without breaking apart.

Seasoning and texture

Salt: curry pastes vary in saltiness, so taste the finished sauce before adding any. Add pepper to taste alongside the salt.

Finish: turn off the heat before transferring the curry to a serving bowl, then garnish with fresh coriander. The sauce should be loose enough to spoon over the eggs and rice.

What to serve alongside

Rice: spoon the sauce over rice to catch its flavour and make the curry a filling main meal. Keep the rice separate until serving so it does not soak up all the sauce in the pot.

Naan: serve warm naan alongside for scooping up the eggs and sauce. A simple vegetable side also works well with either option.

Recipe notes & tips

• Have the eggs hard-boiled and peeled before you start cooking the sauce.
• Keep stirring the curry paste, garlic and tomato during their first 5 minutes in the pot.
• Choose mild or medium curry paste according to how much heat you prefer.
• Pierce the eggs gently and spoon sauce over them rather than stirring.
• Taste the sauce before adding salt, as the curry paste may already be seasoned.
• Serve soon after garnishing so the eggs and sauce are warm.

Variations

• More heat: use a hotter curry paste if you want a spicier sauce.
• Milder sauce: choose mild curry paste for a gentler flavour.
• Extra vegetables: serve with cooked vegetables alongside the curry.
• Fresh finish: add a little more chopped coriander just before serving.
• Different accompaniment: swap rice for naan, or naan for rice.

Common mistakes to avoid

• High heat: the sauce can catch or reduce too quickly; keep it at a low simmer after adding the water.
• Skipping the stirring: the paste and garlic may stick during the first stage; stir constantly for the full 5 minutes.
• Rough handling: eggs can break in the pot; pierce them gently and coat them by spooning sauce over the top.
• Overcooking the eggs in the sauce: they only need 5 minutes to warm through; remove the pot from the heat after that.
• Salting too soon: curry paste can be salty; taste the finished sauce before seasoning.

How to store

Cool leftovers promptly, then store the eggs and sauce in a covered container in the fridge for up to 2 days. Reheat gently in a covered pan over low heat until hot throughout, handling the eggs carefully; store rice or naan separately.

Frequently asked questions