Creamy egg curry

Creamy egg curry

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(26 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
It may seem like an unusual combination but this is delicious. Why not try it and see.

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal336
  • fat24g
  • saturates5g
  • carbs11g
  • sugars7g
  • fibre3g
  • protein20g
  • salt1.02g
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  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 onions, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 heaped tbsp curry paste (we used Patak's Tikka Masala)
  • 400g can chopped tomato
  • 8 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g frozen pea
  • 4 tbsp Greek yogurt
  • rice and mango chutney to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  1. Heat the oil in a pan, then fry the onions over a low heat for 10 mins until golden. Add the curry paste and sizzle for 2 mins, stirring. Add the tomatoes and 200ml water, season to taste, then bring to the boil. Simmer for 10 mins until you have a rich sauce.

  2. Meanwhile, boil the eggs for 8 mins, cool in cold water, then peel and halve. 3 Stir the peas and yogurt into the curry and simmer for another 2-3 mins. Put the eggs into the pan, spoon the curry sauce over and leave for another 2 mins to heat through. Serve with rice and mango chutney.

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Comments, questions and tips

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2nd Oct, 2011
I was searching for something to do with a glut of eggs we had and came across this. I was a bit dubious, but gave it a go, and it is delicious! Clean plates all round, even the fussy 4 year old. Will definitely make again.
1st Sep, 2011
Absolutely delicious! And very quick and easy to make, perfect for a quick after-work dinner.
24th Jul, 2011
lovely will have this over and over again!!
rmitter3's picture
4th Apr, 2011
easy, amazing, tastes just like India! I just used curry powder 1 1/2 tbsp.
10th Feb, 2011
Egg curries are really simple and delicious. Prefer not to use bought in jarred curry pastes, so made one up with fresh and grounded spices (pounded garlic and ginger + green chilies, ground cumin, fenugreek, turmeric, coriander and green cardamom pods), and after frying 1 min or 1 min 1/2, the whole thing bound together with a little water, tomato purée and to give a little body, ground toasted almonds. Otherwise, great !
5th Jan, 2011
Other than my awful egg cooking skills, this was a great dish. I didnt boil the eggs for long enough so it was a runny boiled egg, but the egg actually went really well with the curry. Used extra curry paste (madras) because we love spice :) Also used shopped up green beans instead of peas, just out of preference :)
5th Sep, 2010
I've made this lots of times. ( Got the recipe from a book given away with a Good Food magazine a couple of years ago and only just seen it on the web-site). It is very easy to make and is delicious. I often don't have Greek yogurt so just use plain and it is a nice meal but the Greek yogurt does make it special.
26th Jun, 2010
This was very nice, quick and easy and is a good meal if you are short of ingredients for an evening meal. Goes well with chapatis.
2nd Apr, 2010
its very delicious to hav...
1st Apr, 2010
Lovely...easy and SOO tasty..will certainly do again..& again!


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