A delicious curry variant: veggie with eggs instead of meat. Egg Curry Recipe in an aromatic Indian curry sauce. A super delicious veggie curry with lots of great Indian flavours and waxy soft eggs. Delicious!
Egg curry is a dish that is made by cooking hard-boiled eggs in a spicy sauce made with coconut milk or yogurt, onions, and various spices. Egg curry is a popular dish in Indian and Pakistani cuisine, and it is often served with rice or bread. To make egg curry, the eggs are first hard-boiled and then cut into halves or quarters. The onions and spices are then fried in oil until they are fragrant, and the coconut milk or yogurt is added along with the eggs. The curry is simmered until the eggs are heated through and the sauce has thickened.
What is the difference between egg curry and egg masala?
Egg curry and egg masala are both dishes that feature eggs as the main ingredient, and they are both typically served with rice or bread. However, there are some differences between the two dishes:
- Egg curry is a dish that is typically made with hard-boiled eggs that are cut into halves or quarters and cooked in a spicy sauce made with coconut milk or yogurt, onions, and various spices. Egg curry is a popular dish in Indian and Pakistani cuisine, and it is often served with rice or bread.
- Egg masala, on the other hand, is a dish that is made with boiled eggs that are cut into halves or quarters and cooked in a spicy tomato-based sauce. Egg masala is also a popular dish in Indian and Pakistani cuisine, and it is often served with rice or bread.
Overall, the main difference between egg curry and egg masala is the type of sauce that is used. Egg curry is made with a creamy coconut milk or yogurt-based sauce, while egg masala is made with a spicy tomato-based sauce.
Is egg curry good for health?
Egg curry can be a healthy dish, depending on how it is made. Eggs are a good source of protein and other nutrients, and they can be a healthy part of a balanced diet. However, the nutritional value of egg curry will depend on the other ingredients that are used to make the dish. If the curry is made with a lot of oil or added sugars, it may not be as healthy as a curry made with healthier ingredients.
To make a healthier egg curry, try using low-fat coconut milk or yogurt instead of full-fat versions, and use a minimal amount of oil to cook the onions and other vegetables. You can also add a variety of vegetables to the curry to increase the nutrient content, such as bell peppers, carrots, and peas.
Best Egg Curry Recipe
Servings: 3 Preparation: 5 minutes Cooking time: 25 minutes Calories: 219 Fat: 7g
Ingredients
2 medium onions, peeled and finely chopped
3 cm ginger, peeled and finely chopped
3 cloves of garlic, peeled and finely chopped
1 green chilli, seeded, halved and chopped
6 eggs
2/3 can whole tomatoes (from a 400 g can)
2/3 can coconut milk (from a 400 g can)
1.5 tsp garam masala
1.5 tsp curry
1 tsp coriander
1/2 tsp chilli powder
1/2 tsp cinnamon
1 tsp turmeric
1 tsp mustard seeds
Salt & pepper
Coconut oil or a neutral vegetable oil
Fresh parsley, chopped
Serve basmati rice with the curry.
Serve Indian naan bread with the curry. optional
Instructions
Heat the coconut oil in a pot. Add the mustard seeds, cinnamon and chilli strips and sauté briefly.
Add the garlic, ginger and onions and sauté for several minutes until the onions are translucent.
Add the tomatoes, turmeric, coriander, curry powder, garam masala and chilli powder. Stir well and season well with salt and pepper.
Bring the sauce to the boil briefly, then add the coconut milk, turn down the heat and let everything simmer for about 10 minutes.
In the meantime, cook the eggs in boiling water with a pinch of salt. After 7 minutes, take them out and immediately put them in a bowl of cold water to stop them cooking.
When the curry is ready, remove the curry from the heat. Peel the eggs and prick them carefully with a fork about 4 times. Place the eggs in the curry for 3 minutes.
Serve the curry sprinkled with parsley.
Basmati rice or similar rice goes well with the curry and optional additional Indian naan bread.
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Ingredients
- 2 medium onions, peeled and finely chopped
- 3 cm ginger, peeled and finely chopped
- 3 cloves of garlic, peeled and finely chopped
- 1 green chilli, seeded, halved and chopped
- 6 eggs
- 2/3 can whole tomatoes (from a 400 g can)
- 2/3 can coconut milk (from a 400 g can)
- 1.5 tsp garam masala
- 1.5 tsp curry
- 1 tsp coriander
- 1/2 tsp chilli powder
- 1/2 tsp cinnamon
- 1 tsp turmeric
- 1 tsp mustard seeds
- Salt & pepper
- Coconut oil or a neutral vegetable oil
- Fresh parsley, chopped
- Serve basmati rice with the curry.
- Serve Indian naan bread with the curry. optional
Instructions
- Heat the coconut oil in a pot. Add the mustard seeds, cinnamon and chilli strips and sauté briefly.
- Add the garlic, ginger and onions and sauté for several minutes until the onions are translucent.
- Add the tomatoes, turmeric, coriander, curry powder, garam masala and chilli powder. Stir well and season well with salt and pepper.
- Bring the sauce to the boil briefly, then add the coconut milk, turn down the heat and let everything simmer for about 10 minutes.
- In the meantime, cook the eggs in boiling water with a pinch of salt. After 7 minutes, take them out and immediately put them in a bowl of cold water to stop them cooking.
- When the curry is ready, remove the curry from the heat. Peel the eggs and prick them carefully with a fork about 4 times. Place the eggs in the curry for 3 minutes.
- Serve the curry sprinkled with parsley.
- Basmati rice or similar rice goes well with the curry and optional additional Indian naan bread.
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