Spicy Egg Curry Recipe

If you are one of the many people who love a good curry dish, then this recipe would be an excellent option for you. One of the great parts about any dish with curry is that it packs a ton of flavor into a single plate, and it tastes like a party in your mouth. Recipe developer Ting Dalton of Cook Simply came up with this spicy egg curry recipe that will curb any craving for heat that you may have. "This is a fantastic, spicy curry that packs a punch but is a great vegetarian option if you're looking to have a meat-free meal," Dalton raves. Another bonus is that the recipe is straightforward to make. "The curry paste isn't hard to make at all; it's a case of blitzing an onion, chili, and several spices and then cooking it off in butter before adding tinned tomatoes," Dalton shares. "This will be a quick and easy meal to make for a midweek dinner or curry night weekend." Easy, flavorful, and vegetarian? Let's get started on this wonderful recipe!

Gather the ingredients to make spicy egg curry

Are you ready to start this cooking party started? If so, it's best to make a list of ingredients needed to put it together. Start in the produce section and grab an onion. You will also need to get some fresh ginger, red chilis, and a clove of garlic. In the spice section, grab some chili powder, garam masala, turmeric, cumin, and ground coriander. Next, pick up some vegetable oil, butter, and tinned tomatoes. You will need to add only a few more things into your cart, like dried curry leaves, sugar, salt, pepper, and spinach. Then, grab some eggs and fresh coriander.

Add ingredients to the food processor

Now that you have all of your ingredients, you can start cooking. First, take out your food processor. You could also use a blender instead, if you prefer. Go ahead and add in the onion first. Remember that you should have chopped it ahead of time. Then, you will also want to throw in the chili powder, garam masala, cumin, turmeric, and ground coriander. "If you don't want it as spicy, leave out the fresh chili and just add the chili powder," Dalton shares. Finally, add a tablespoon of vegetable oil and blitz until the mixture forms a paste.

Heat the butter and add more ingredients to the skillet

Now, you will need to take out a large skillet and place it on your stove. Turn on the heat and add in the butter first. Once the butter and pan are hot, add the onion/spice paste in. Keep the heat on high and continue cooking for about two minutes, until the onion paste softens. Then, add the tinned tomatoes and the sugar to the skillet, then stir everything well to combine. Fill the empty tomato can halfway with water and pour it into the pan, along with the two curry leaves. Turn the heat down low and gently let the soup simmer for about 10 minutes. Once your 10-minute timer goes off, add the salt and pepper to season.

Add the spinach and boiled eggs

When the curry is ready, you can add the spinach and stir until it wilts and combines. This won't take very long as spinach wilts fast. "[If you] want to use other veggies, you can also add peas as an alternative to spinach," Dalton says. Then, add the boiled eggs into the sauce and gently spoon in some curry. Cook everything together for about two minutes. "To get hardboiled eggs, just boil them in water for 15 minutes and then let them sit in cold water until you're ready to use them," Dalton shares. "This means they will be easier to handle and peel."

Serve and enjoy

Now, it's finally time to enjoy the fruits of your labor. The great part about this recipe is that it is pretty easy and delicious. "If you want to use meat, this recipe will work with leftover chicken — other meat including lamb or beef will need much longer to cook on the stovetop," Dalton shares.

You can serve with a little bit of fresh coriander on top and add boiled rice, poppadoms, or naan bread to the side. Any leftovers? No worries! "Refrigerate for 3 days, or you can freeze for up to two months. Make sure to defrost thoroughly before reheating," Dalton shares. We hope you love this spicy egg curry as much as we do! 

Spicy Egg Curry Recipe
5 from 31 ratings
Recipe developer Ting Dalton came up with this spicy egg curry recipe that will curb any craving for heat that you may have.
Prep Time
10
minutes
Cook Time
16
minutes
Servings
4
servings
Curry in a bowl
Total time: 26 minutes
Ingredients
  • 1 onion, chopped
  • ½-inch fresh ginger, peeled
  • 2 fresh red chilis
  • 3 cloves garlic
  • ½ teaspoon chilli powder
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon ground coriander
  • 1 tablespoon vegetable oil
  • ¼ cup butter
  • 1 (14-ounce) can tinned tomatoes
  • 2 dried curry leaves
  • ¼ teaspoon sugar
  • salt, to taste
  • pepper, to taste
  • 2 cups spinach
  • 6 hard-boiled eggs, halved
  • 4 tablespoons fresh coriander, chopped
Directions
  1. Add the onion, ginger, chilli, garam masala, cumin, turmeric, ground coriander, and 1 tablespoon of vegetable oil to a blender or small food processor. Blitz well until it forms a paste.
  2. In a large skillet, heat the butter, and once hot, add the onion spice paste. Cook on a high heat for around 2 minutes, until the onion paste starts to soften.
  3. Now, add the tinned tomatoes and sugar, and stir well. Fill the empty can with water halfway, then pour it into the pan. Add in the curry leaves. Gently simmer for around 10 minutes. Time to taste — add salt and pepper to season.
  4. Once the curry is ready, add the spinach and stir through until it has wilted and combined. At this point, add the boiled eggs into the sauce and gently spoon over some curry. Cover and cook for 2 minutes.
  5. When you're ready to serve, sprinkle fresh coriander on top and serve with boiled rice, poppadoms, or naan bread.
Nutrition
Calories per Serving 272
Total Fat 22.0 g
Saturated Fat 9.6 g
Trans Fat 0.5 g
Cholesterol 254.3 mg
Total Carbohydrates 10.8 g
Dietary Fiber 3.7 g
Total Sugars 5.1 g
Sodium 544.8 mg
Protein 9.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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