Egg Curry Recipe: Make a Simple and Delicious Curry in 1 Hour or Less

This is a meatless egg curry recipe made with eggs. It's easy to make a flavorful curry with simple ingredients you can find in your fridge. If you're looking to make a delicious egg-based curry, this recipe is an easy way to get started.

Meatless Egg Curry Recipe

Ingredients (for 3-4 servings)

• 6 to 10 eggs
• 80 g curry powder
• 3 T cooking oil
• 1 t chili powder
• 1 t cumin powder
• a pinch of ground black pepper
• 1 onion
• Caramelized onions (pre-sautéed and frozen, if not, double the onions)

Cook with 1 T=15 cc, 1 t=5 cc measuring spoons.

How to Make (Egg Curry Recipe)

Boil an egg

First, hard boil the eggs. Simply place the eggs in a pot of water and boil for 8 minutes after the water starts to boil. Pour in enough water so that the eggs are only three-quarters submerged, cover and cook, and the shells will peel off easily - much cleaner than if you add vinegar or salt. Peel the hard-boiled eggs, and drain them.

Baking eggs

Heat 3 T of cooking oil in a pan over medium heat and add the drained hard-boiled eggs. Fry the eggs for at least 5 minutes, rolling them around, until golden brown on the outside. It's important to cook with the lid on because the oil will splatter, so shaking the pan and flipping the eggs will help keep the oil from splattering.

Sautéing onions

Once the eggs are golden, slice 1 onion and add it to the pan and sauté until the onion is softened and browned. The onion will add a sweet flavor that will enrich the flavor of the curry.

Adding spices

Once the onions are sautéed, add 1 T chili powder and 1 T cumin powder and sauté for 1 minute. It's important to let the spices really release their flavors; this will deepen the flavor of the curry.

Adding water

Now add 1 L of water and 3-5 g of caramelized onions. If you don't have caramelized onions, just double the amount and sauté for longer until the onions are fully colored.

Add curry powder

Add 80 grams of curry powder and stir well. If you have 100 or 120 grams of curry powder, you can add it all and add a little more water later. Make sure the curry powder doesn't clump.

Adjusting the concentration

Simmer until the curry is the right consistency. If the curry is too runny, simmer a little longer; if it's too thick, add a little more water. Adjusting the consistency at this stage will make it taste even better. Remove from heat and finish with a sprinkle of ground black pepper.

Finishing Plating

Serve the curry on a bed of white rice, then slice a hard-boiled egg and rub it together. You can also add mayonnaise if you like, and it's very tasty. The egg and curry go well together, and you can taste the deep flavor! You can also add chicken breast, grilled pork belly, sausage, etc. as toppings if you like.

Cooking Tips and Substitutions (Egg Curry Recipe)

• Substitute caramelized onions: If you don't have caramelized onions, you can double the onions, or use another onion substitute.
• Substitute curry powder: You can also use curry powder or Indian masala instead of curry powder. Try different curry spices for a different flavor.
• If you want a deeper flavor: You can also add tomatoes with the curry powder. The sourness of the tomatoes adds depth to the curry.

Products used in the dish (egg curry recipe)

• 80 grams of aged curry powder: There are many different brands of curry powder, but I used 👉 Go to product view
• Cumin powder: It's a spice that maximizes the flavor of the curry. 👉 Go to product view
• Caramelizing onions: If you're having trouble using onions because they've been sautéed for a long time, you can use the 👉 Go to product view
• Chili powder: This chili powder has just the right amount of heat, making it a great addition to any dish. 👉 Go to product view

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