A great way to spice up plain hardboiled eggs! This egg curry features a creamy base made of tomatoes, tomato paste, onions, garlic, and ginger, all blended together and then mixed with coconut milk. Slice your hardboiled eggs in half and toss them in for added texture and protein. It’s the perfect meal if you’ve got a few eggs left over, don’t feel like eating meat, or just want something simple and delicious for dinner. It goes well with rice, roti, or paratha on the side.
Ingredients for Egg Curry
- 3 tbps oil
- 2 medium red onions
- 2 tsp. chopped garlic
- 1 tbsp. chopped ginger
- 1 tsp. ground coriander
- 1/2 tsp cayenne pepper powder
- 1/4 tsp. ground turmeric
- 2 medium tomatoes finely choped
- 2 tsp. tomato paste
- 1.5 tbsp. coconut milk
- Salt to taste
- 8-10 hard-boiled eggs
How to Make an Egg Curry
- Heat in a skillet with 2 tablespoons oil over medium heat. Add onion and fry, stirring until golden.
- Add garlic and ginger and continue cooking for another couple of minutes.
- Then send the coriander, peppers and turmeric to the skillet, cook for about a minute
- Add tomatoes and tomato paste. Mix well and keep on fire until tomatoes become soft. Pour in 3/4 tbsp. Water, bring to a boil, cover and simmer for about 5 minutes.
- Transfer to a food processor, blend together all .
- Heat pan again with the remaining spoon of oil, add the mixture, salt and pour in the coconut milk. Stir well and bring to a boil. Cook over a low heat for about 5 minutes.
- Eggs cut into halves and carefully place into hot sauce. Cook about 5 minutes
- Sprinkle with cilantro before serving.