Egg Curry is an easy, meatless Indian-style curry! Creamy hard cooked eggs simmered in a lovely spiced tomato gravy makes a comforting vegetarian meal any night of the week.

You’ll love this Tomato Egg Curry

 Egg curry is such a fun dish! It’s cozy and comforting, but doesn’t leave you feeling heavy. It’s also really easy to make and you might have most of the ingredients already in your pantry.

I’ll walk you through the whole recipe, too! If you’ve never made homemade curry there are a few steps that are common in making curries that really help the flavors shine – like getting some good color on those onions and letting the spices “bloom”. (Don’t worry. It’s a fancy term for letting them fry in the oil for a bit.)

If you have some leftover boiled eggs from Easter, this is a great use for them, too! Just make the curry sauce and store it until you’re ready to whip up a tasty Indian-inspired vegetarian meal.

Egg Curry Ingredients

• Coconut oil, or other heat-safe oil
• Onion
• Ginger
• Garlic
• Green chilies (fresh or canned)
• Ground coriander
• Turmeric
• Cayenne pepper (more if you want it spicier)
• Ground cumin
• Canned tomatoes
• Salt
• Hard-boiled eggs
• Coconut milk
• Garam masala
• Lemon or lime juice
• Fresh cilantro
• Your choice of side (cauli rice, jasmine rice, quinoa, flatbread)

How to make Indian Egg Curry

First, boil your eggs.

Like I said, this is a great use for leftover hard-boiled, eggs, but boiling fresh ones is easy — especially in an Instant Pot.

I cook 6-7 eggs for 4 min at high pressure in my Instant Pot, release the steam immediately, and put them in an ice bath.

I like to cook them just BARELY underdone so they stay soft in the curry. No one likes chalky, overdone eggs. Ew.

This is a great step to do ahead of time, too.

Brown those onions

The more color you get on those onions, the more sweetness you’ll add to the curry. It’s worth the effort, I promise.

Caramelizing onions never ceases to amaze me. It’s one of nature’s best magic tricks.

Add the spices.

One technique that frequently appears in Indian recipes is “blooming” the spices in hot oil. Letting the spices simmer in the pan makes their flavors more robust. Don’t skip this step either!

Blend and add the tomatoes

Instead of using tomato sauce, this recipe uses a big can of tomatoes that is blended up. I wouldn’t recommend using tomato sauce or your sauce won’t have the same consistency and may have a stronger “tomato-y” flavor.

Adding the tomatoes like this will also help to deglaze your pan in case some of those spices have started to stick. They’ll loosen up quickly with a quick stir.

Nestle the eggs into the sauce cut-side up

I feel like this is self explanatory.

It also reminds me of high school when we’d go to a diner at 10:30 PM, order mozzarella sticks and pretend they’re in a hot tub party together. 

Wait, you didn’t do this?

Add the exciting things

Like a drizzle of coconut milk, a sprinkle of garam masala, some lime juice, and a showering of cilantro. *drool*

Want to know a secret? That’s actually finely chopped kale, not cilantro. When I was literally photographing this recipe, I went to grab the cilantro AND FOUND NONE IN THE FRIDGE.

So, I improvised. I don’t recommend using kale, though, unless you’re also in a pinch while photographing egg curry. 

And serve! That’s it!

Any questions? I usually get asked these questions, so I’ll answer them right here for you.

Egg Curry Recipe variations

Sure! If egg curry isn’t your thing, then use chopped chicken, fish, or a can of chickpeas to keep it meatless. The curry sauce itself is pretty versatile.

If you use chicken or fish, sear them at the beginning, remove them from the pan, then add them back in at the end after the sauce is finished cooking.

Egg Curry Recipe Tips

• Place the eggs cut side up to keep them intact.
• Let your spices simmer in the pan to make their flavor more robust.

Making Boiled Egg Curry ahead of time

Curry (like chili and other heavily-spiced dishes) are sometimes better after a day or two. This easy egg curry reheats well and is just as delicious eaten later.

If you’re looking for a freezer meal, try freezing jars of the curry sauce and then reheating it with some fresh hard-cooked eggs.

What to serve with Tomato Egg Curry

• Roasted Cauliflower Rice is my favorite (as shown in the pics). I buy the frozen riced cauliflower at Costco and throw it on a pan in the oven. Easy peasy.
• Steamed jasmine rice
• Quinoa
• Flatbread, like naan
• With some Curry Roasted Cauliflower if you’re avoiding grains

Storing Egg Curry

Store your leftover egg curry in a container for up to 3 days in the fridge.

How to freeze Boiled Egg Curry

I wouldn’t freeze boiled eggs, I mean why would you since they’re so easy to boil! Instead try freezing jars of the curry sauce and then reheating it with some fresh hard-cooked eggs.

How to reheat Indian Egg Curry

I recommend reheating your curry on the stovetop on medium until heated thoroughly.

More like this Indian Egg Curry Recipe

I’ve got a few more Indian-style recipes on my site that our family loves! 

• Instant Pot Indian Chicken Curry is probably my favorite. It’s also another recipe adapted from the cookbook I mentioned above!
• Indian-Inspired Butternut Squash Soup is DELIGHTFUL. It’s a great option for a meatless, light dinner.
• Slow Cooker Indian Beef is a unique recipe because beef isn’t as widely eaten in India. Beef can handle a lot of spices and Indian spices are delicious with beef, too!
• Mulligatawny is another soup that we love! It’s a great home for leftover chicken & rice, too.SaveSaveSaveSave

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If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Indian Egg Curry Recipe FAQs

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