20-Min Egg Curry
Creamy tomato-coconut sauce spiked with ginger, garlic, and warm spices, studded with hard-boiled eggs. Restaurant-quality curry that actually fits on a weeknight.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 14g
Ingredients
- 8 whole eggs, hard-boiled and halved
- 1 can (14 oz) coconut milk
- 1 can (14.5 oz) crushed tomatoes
- 2 tbsp ginger-garlic paste
- 1.5 tsp garam masala
- 1 medium onion, diced
- 1 whole green chili, minced (or 1/2 tsp cayenne)
Instructions
- 1
Heat 2 tbsp oil in a 12-inch skillet over medium-high. Add diced onion and cook for 3 minutes, stirring, until softened and starting to brown.
- 2
Stir in ginger-garlic paste and minced chili, cook for 30 seconds until fragrant, then add garam masala and stir for 15 seconds.
- 3
Pour in crushed tomatoes and coconut milk. Stir well and bring to a gentle simmer, then reduce heat to medium and simmer 5 minutes.
- 4
Gently slide egg halves into the curry. Simmer 3 minutes until eggs are warmed through and sauce is glossy.
- 5
Taste and season with salt and pepper. Serve over steamed rice or with naan.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- pot for boiling eggs (optional; use pre-boiled or store-bought)
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