Egg curry
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Egg curry

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.

30 minutes
4 persons
Egg curry ingredients

Recipe egg curry

Ingredients

4 persons
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Véronique Pouw

Made by Véronique

Published at 2018-07-03, this recipe is for 4 persons and takes 30 minutes.

Updated at: 2024-07-31

Let's get started
Preparation time
10 minutes
Time cooking
20 minutes
Total time
30 minutes

Preparation – 10 minutes

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.  

Egg curry
Egg curry

Finishing the egg curry – 20 minutes

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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