Egg Curry

This Egg Curry is easy to make and full of flavour. With no unusual or fancy ingredients, you probably have everything available to make this right now. So what are you waiting for? Whip it up for your next family meal, served with fluffy rice and flatbread. 

Why This Egg Curry Is a Great Family Meal

• Easy and Convenient - This is a meal I usually make towards the end of the week when the fridge is starting to look bare. No fancy or unusual ingredients are needed and I usually have all the ingredients to hand. 
• Easy to adapt - If your child doesn't like "bits" in sauces then you can easily blend up the onion/celery/tomatoes to create a smooth sauce. If they find it too spicy then you can stir in a little cream or serve with yoghurt. 

Is This Curry Suitable for Babies/Toddlers?

I always encourage parents who are just about to start weaning their babies, either by purees or baby-led, to experiment with herbs and spices.  It is a good idea to introduce babies to a range of flavours; they will get used to them and it is less challenging than trying to do it at a later age when they can be more afraid to experiment with taste.

If cooking for a baby/toddler use homemade stock or water to make the curry sauce. To begin with, you can reduce the amount of curry powder and even add some coconut cream to make it a little milder in flavour. 

Often babies/toddlers can struggle with meat so the egg is a great protein alternative. 

Egg Curry Ingredients and Cooking Tips

• ONIONS - I have used finely sliced onions in this recipe as my family likes it this way but I am aware that this could be off-putting for some children. You can finely dice the onion or even puree them so that there are no "stringy bits" of onion lurking in the curry. 
• CELERY - I finely chopped the celery but you can also puree it to give a smoother curry sauce. 
• RED CAPSICUM (BELL PEPPER) - Capsicum works great with this curry but you can substitute it for a different vegetable of choice. 
• CURRY POWDER - Curry powders are not created equally. Use a mild curry powder and if serving this to under ones or young toddlers then make sure to look at the ingredient list of the curry powder you buy. A lot of curry powders have a high salt content so look for one with no added salt/low sodium levels.
• TOMATOES - The chopped tomatoes do break down as the sauce cooks but if you want a really smooth sauce you could puree the tomatoes or replace with passata. 
• STOCK- Use homemade stock or low sodium stock if cooking for a baby / young child. 
• DATE - I added a chopped date to this curry as I felt the tomatoes were a little on the acidic side. The date works perfectly with the spices and adds a little sweetness to the sauce to balance the flavours.
• EGGS - Don’t over boil your egg. Hard boil, but only just. You want your yolks to creamy and not overly dry. 
• TOO SPICY? - If you use a mild curry powder then this recipe should be very mild and easy on the palate for novice curry eaters. If your children do find it a little spicy then you might need to add something to reduce the heat. Try stirring in some cream, coconut cream or serve with some yoghurt for a more mild flavour. 

What To Serve Egg Curry With

This egg curry is delicious served with roti, paratha or naan bread. Serve with plain basmati rice or flavoured rice like this coconut rice. My youngest also likes a spoonful of natural yoghurt on the side. 

Storage Instructions

This egg curry is best eaten straight away but you can store leftovers if you have any. 

• REFRIGERATE: Store in an airtight container and refrigerate for 1-2 days. 
• FREEZING: If you want to make this curry ahead of time, or batch cook, you can freeze the curry sauce but I do not recommend freezing with the eggs. Store the sauce in an airtight freezable container for up to two months.  

More Curry Recipes

*This post was first published Jan 2017, it has been updated with new photos and recipe information.