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Egg Curry

Boiled eggs simmered in a fragrant, creamy cashew and tomato sauce spiced with garam masala, turmeric and a little heat. This egg curry is rich, comforting and surprisingly quick, a wonderful meat-free dinner to serve with rice or warm flatbread.

Boiled eggs simmered in a fragrant, creamy cashew and tomato sauce spiced with garam masala, turmeric and a little heat. This egg curry is rich, comforting and surprisingly quick, a wonderful meat-free dinner to serve with rice or warm flatbread.

What you'll need.

  • 6 eggs, boiled
  • 1 red onion, chopped
  • 3 garlic cloves
  • 1 piece of ginger
  • 1 hot pepper
  • A handful of cashews
  • Fresh parsley
  • Olive oil
  • Turmeric, to taste
  • Garam masala, to taste
  • 50 ml cream
  • Salt and pepper, to taste

How to make it.

  1. Boil the eggs, peel them and make a few shallow incisions in each.
  2. Blend the red onion, garlic, ginger, hot pepper, cashews, parsley and a little water into a paste.
  3. Heat olive oil in a pan, add turmeric and hot pepper, then the eggs, turning to colour lightly.
  4. Add the blended paste, salt, pepper and garam masala and cook briefly.
  5. Pour in the cream, cover and cook for 5 minutes.
  6. Scatter with parsley and serve with rice or flatbread.

My tips.

Scoring the eggs helps them soak up the sauce. Soak the cashews for a few minutes for an extra-smooth paste.

Good to know.

Can I make it ahead?
Yes, the sauce deepens in flavour; reheat gently with a splash of cream.

How spicy is it?
Adjust the hot pepper to your taste for mild or fiery.

What do I serve with it?
Rice, naan or flatbread are perfect.

Prep 15 min · Cook 20 min · Total 35 min · Serves 3

Nutrition.

~340 kcal · Protein 18 g · Fat 26 g · Carbs 10 g (approximate, calculated automatically)

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