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Egg Curry

Rated as 3.7 out of 5 Stars

"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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Ingredients

35 m servings 341
Original recipe yields 2 servings

Directions

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  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.

Footnotes

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

Nutrition Facts


Per Serving: 341 calories; 25.3 12.1 14.5 424 464 Full nutrition

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Reviews

Read all reviews 8
  1. 10 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

the taste of the boiled egg, mess up everything! but it's better with bread than rice.

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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...

As this recipe is stated, I rate it four stars. Good, but not perfect. Some of the other comments suggest adding some other veg, I also recommend this. Made as instructed, this is a very onion h...

I used chopped tomatoes and 2 oz of tomato paste (didn't have puree), afterward noticed the cook's note that you can just used chopped tomato, so next time I'll leave out the paste. I thickene...

I made this and it was divine. It took no time at all and we couldn't believe how great it was. This is about to become one of my regular weekly staples.

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.

the taste of the boiled egg, mess up everything! but it's better with bread than rice.

Meh. It wasn't bad at all just wasn't anything special.

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. :)