Easy Egg Curry with Peas and Potatoes (2024)

Egg Curry is a simple yet flavourful Indian classic that deserves more attention than it gets! The mild spice and beautiful fragrance will make this a frequent addition to your dinner table!

India has a long tradition of beautiful vegetarian recipes. Fortunately we have more for you to try!

Egg curry isn’t that well known, but it really should be. Eggs are a brilliant way to add protein to a curry!

The base to this curry is an absolute classic, and it is easy to create all sorts of variations by building off of it. Potatoes and peas are very traditional curry ingredients and always a bit hit.

The real change here is adding the hardboiled eggs. The eggs add a creaminess to the curry to this warming and aromatic curry while bringing a nutritious source of protein.

It really is a vegetarian curry that is worth coming back to time and again!

Making this egg curry

This curry starts by preparing the eggs and potatoes. Boil the eggs for about 10 minutes and dunk them in cold water to stop them from cooking more.

Let the eggs cool so they are easier to handle, and then peel. You’ll also need to peel the potatoes, brown them in oil, and set them aside.

As mentioned previously, the basic method behind this curry is fairly standard and good one to learn for any home cook. This involves building a good foundation of flavour.

It’s also best to use a pre-made curry paste to avoid having to purchase endless spices. I used tikka masala paste as it is adaptable to a lot of recipes and one I use quite often in other curry recipes.

To do this, sauté the onions and then add garlic and ginger. Take time with the onions in particular to build lovely flavour and fragrance!

You’ll then add the curry paste, canned tomatoes and then coconut milk slightly later. After it has all simmered, add in the peeled eggs, potatoes and frozen peas.

A splash of water may be needed if the sauce is too thick. Let it all simmer, but make sure that the potatoes don’t cook so much that they fall apart.

This curry is beautiful when served over rice or with naan. I would top with fresh cilantro/coriander and serve with a mango chutney or spicy pickle to give it a little extra kick!

Recipe tips and notes

• I used tikka masala paste as it is flexible and come with the right flavours for this recipe. Other pastes can be used, although this will result in different flavours.
• The boiled eggs are easier to work with if they have cooled. Boil them in advance if you have the time.
• Serve this curry over basmati rice or with naan or chapatis. Mango chutney and a spicy pickle also go very well.
• I used tikka masala curry paste from Patak’s for this recipe. Using a curry paste is a convenient way to bring a large number of Indian spices to a recipe without having to buy a lot of separate ingredients. Other curry pastes could be used instead of tikka masala, although this will result in a different final dish.

Egg Curry with Peas and Potatoes

Yield: 4

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Egg Curry is a simple yet flavourful Indian classic that deserves more attention than it gets! The mild spice and beautiful fragrance will make this a frequent addition to your dinner table!

Ingredients

• 8 eggs
• 1 tablespoon oil
• 2 potatoes
• 1 onion
• 1 tablespoon garlic paste or 2 cloves garlic
• 1 tablespoon grated ginger
• 3 tablespoon curry paste (Pataks)
• 200g/7oz canned chopped tomatoes
• 250ml/1 cup coconut milk
• 150g/½ cup frozen peas
• Cilantro for garnish

Instructions

1. In a large pot cook the egg for 10 minutes, plunge in cold water and let them cool, then peel.
2. Peel and cube the potatoes, then brown them in vegetable oil until golden on the outside but not cooked all the way through. Remove to a separate plate.
3. Add chopped onion and sauté over medium heat for 5-7 minutes, then add the garlic and ginger and cook for 30 seconds longer. Add the Indian curry paste and stir fry for a few seconds. Then add the canned tomatoes and let the curry simmer for 5 minutes, then pour in the coconut milk, bring to a boil, then lower the heat and simmer for 10 minutes, add the eggs, potatoes and peas to the pan with a splash of water if the sauce is already thick, and let it simmer for 10 minutes until the potatoes are tender but not falling apart.
4. Top with fresh cilantro/coriander and serve with rice, naan and mango chutney or a spicy pickle.

Notes

I used tikka masala curry paste.

Nutrition Information:

Yield: 4Serving Size: 1
Amount Per Serving:Calories: 441Total Fat: 28gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 372mgSodium: 307mgCarbohydrates: 32gFiber: 6gSugar: 5gProtein: 19g

See Also

Roasted Eggplant Parmesan Stacks - Spoonful of Si