Quick Egg Curry {Best Version EVER!}

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Quick Egg Curry {Best Version EVER!}

This is a really simple and quick Egg Curry ready in under 30 minutes.

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: British, Indian

Servings: people

Calories: 422kcal

Author: Emily Roz

Ingredients

½ tablespoon vegetable oil
75 g salted butter
6 garlic cloves minced
2 inches fresh ginger finely chopped or minced
400 g chopped tomatoes
½ teaspoon turmeric
1 teaspoon chilli powder more or less depending on your spice tolerance
¼ teaspoon ground black pepper
200 ml single cream
1 teaspoon garam masala
6 eggs more or less based on how much you love eggs!!
fresh coriander roughly chopped
fresh red chillies finely sliced

Instructions

Place a deep-based pan on medium heat and add in ½ tablespoon vegetable oil and the butter. Leave to simmer until melted and bubbling lightly.
Add the garlic and ginger into the butter and fry for 5 minutes, stirring occasionally until aromatic.
Add in the chopped tomatoes and 200ml water (to rinse out the can) and bring up to the boil, then reduce to simmer. Add in a big pinch of flaky salt, chilli powder, turmeric, ground black pepper, and simmer for 10 minutes.
Once the curry has been simmering for 10 minutes, pour in the cream, stir to combine.
Sprinkle in the garam masala. Stir to combine, then season to taste. Leave to simmer on low heat until the eggs are ready.
Place 6 eggs in boiling water and boil for 6 minutes. Transfer to a bowl of cold water, then peel the eggs.
Place the peeled eggs in the curry and spoon the curry over the eggs. Cook for 1 more minute.
Divide the curry between 3-4 bowls and serve up with rice, naan, extra sides, or whatever you fancy! Top with fresh coriander and finely sliced red chillies.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe - so scroll up for more!

Storage: once cooled, transfer to a tupperware and place in the fridge for up to 3 days.

Freezing: place in an airtight container (don't forget to label with the date and contents) and into the freezer for up to 3 months. Leave to thaw/defrost in the fridge overnight before reheating.

Reheating: lid ajar, place in the microwave for a few minutes or until piping hot.

Nutrition