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Vegetarian, South and Southeast Asian

Egg curry with rice

Egg curry with rice is a vegetarian dish for 4 people, ready in 40 minutes, very easy to make, for about €1.20 per serving. Hard boiled eggs are scored, browned, then simmered in a spiced tomato onion sauce flavored with turmeric and garam masala. The key is browning the onions and eggs well before they go into the sauce so the flavor really soaks in.

Tonight, egg curry, hard boiled eggs browned and simmered in a spiced tomato onion sauce, with white rice.

Egg curry with rice
Total time
40 min
Difficulty
Very easy
Cost per person
€1.20
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Egg curry is an Indian classic that doesn't show up often enough on weeknight tables, even though it checks every box for an easy dinner. The hard boiled eggs, scored and browned in a skillet, develop a slightly crisp surface before soaking up a thick, spiced tomato onion sauce. Turmeric, garam masala and chili powder give it real character without ever turning harsh, especially if you go easy on the chili.

This is the kind of dish that saves a busy weeknight, since the hard boiled eggs can even be cooked the day before, and it wins over kids once the chili is toned down. Serve the curry with hot basmati rice to soak up the sauce, with a little fresh cilantro scattered on top for brightness. Mon Chou suggests it as an easy way to add a meatless dinner without giving up on flavor.

The ingredients

4 people

Dairy

  • Eggs 8

Fruits and vegetables

  • Onions 3
  • Garlic 3 cloves
  • Fresh ginger 1 tbsp
  • Fresh cilantro 4 sprigs

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Turmericoften in the pantry 1 tsp
  • Garam masalaoften in the pantry 2 tsp
  • Chili powderoften in the pantry 1 tsp
  • Oiloften in the pantry 3 tbsp
  • Basmati riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Allergens Eggs

The step by step recipe

  1. Boil the eggs for 9 minutes, plunge them into cold water, then peel them. 10 min

    The cold water shock makes peeling easier and prevents a gray ring around the yolk.

  2. Score the eggs lightly, brown them for 2 minutes in a little oil with a pinch of turmeric, then set aside. 3 min

    Watch for splattering, pat the eggs dry well beforehand.

  3. In the same pan, cook the sliced onions, garlic and ginger until well browned. 10 min

    Well browned onions mean a milder, deeper sauce.

  4. Add the tomatoes, turmeric, garam masala, chili powder and salt, let it reduce, then put the eggs back into the sauce. 12 min

    Add a splash of hot water if the sauce starts sticking.

  5. Cook the basmati rice in salted water and serve the curry sprinkled with cilantro. 11 min

    Cut the eggs in half on the plate to show off the yolk.

Our tips to get it right

  • Pick good quality crushed tomatoes, they're the whole base of the sauce, overly acidic tomatoes will throw off the balance of the curry.
  • Let the onions really brown over medium heat instead of rushing them on high, that's what gives the sauce its depth.
  • Taste the sauce before adding the eggs back in and adjust the salt and chili then, the eggs won't absorb much seasoning afterward.

The variations

  • Swap the hard boiled eggs for pan fried paneer cubes for a version with more protein and bite.
  • For a quicker version, skip browning the eggs in the pan and drop them straight into the hot sauce.
  • For kids, leave out the chili powder and serve the sauce on the side for picky eaters.

What to serve it with

  • Naan or chapati bread
  • Plain yogurt or raita
  • Spiced chai tea

Storage

The curry keeps 2 to 3 days in the fridge in a sealed container. It freezes well for up to a month, with or without the eggs, though the eggs get a bit firmer in texture. Reheat gently over low heat, adding a splash of water to loosen the sauce.

Questions about this dish

Can you make the hard boiled eggs ahead of time?

Yes, you can boil and peel the eggs the day before and keep them in the fridge. Just brown them and warm them through in the sauce on the day you serve the curry.

Can you substitute the garam masala?

If you don't have any, a mix of cumin, ground coriander and a touch of cinnamon comes close. The flavor will differ slightly but the curry will still taste balanced.

Why score the eggs before browning them?

The small cuts let the sauce soak into the white and yolk. Without them, the eggs would stay just coated on the surface.

Is this curry very spicy?

With one teaspoon of chili powder, it's only mildly spicy. You can use less or more depending on your tolerance and your family's.

How long does it take to make an egg curry with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in an egg curry with rice?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an egg curry with rice cost?

About €1.20 per serving, or €4.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs. Always check the labels of the products you buy.

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