This egg curry is made with an easy homemade curry paste. A vegetarian curry filled with spices and a bit of spiciness. Ready within half an hour.
Made by Véronique
Published at 2018-07-03, this recipe is for 4 persons persons and takes 30 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
Boil the eggs about 8 minutes and meanwhile prepare the curry paste. Peel and coarsely chop the onion and garlic cloves. Peel the ginger root and chop into smaller pieces.
You can use the chili peppers with or without seeds, depending how spicy you like your curry. Create the paste by adding the onion, garlic, ginger and pepper to the mortar or small blender.
If you're using a blender, you need to add some oil because the blender will have some trouble with only dry ingredients. Also add turmeric, garam masala and cumin.
Peel the potatoes and divide into pieces.
Heat a bit of oil in a large skillet and sauté the curry paste for a few minutes. Add the potatoes along with coconut milk, bay leaves and cinnamon sticks and let it cook for about 10 minutes.
As soon as the eggs are done, set them under running cold water and peel them. Create some incisions with a sharp knife so the flavours will get absorbed into the eggs.
Meanwhile divide the tomatoes into small pieces and add them after 10 minutes to the pan along with the peeled eggs. Let it cook some more until the potato chunks are done, the exact time depends on the size of the pieces.
Serve with rice and some fresh parsley if you like, enjoy!
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