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Child Holding Bowl of Egg Curry with Rice and Roti Bread
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Egg Curry

Hard boil eggs covered in a delicious curry sauce.
Course Main Meal
Cuisine Indian Inspired
Keyword Egg Curry
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 279kcal

Ingredients

  • 3 tbsp Vegetable Oil
  • 1 Onion, halved and finely sliced
  • 1 Celery Stalk, finely Chopped
  • 2 tbsp Mild curry powder
  • 1 Red Capsicum (Bell Pepper), finely sliced
  • 310ml 1 1/4 cup Vegetable (or chicken) stock
  • 410g Can Chopped Tomatoes
  • 1 Medjool Date, finely chopped
  • 6 Eggs

Instructions

  • Heat oil over a medium/ high heat in a saucepan. Reduce to a medium / low heat and add the onion. Fry for one min before adding the celery. Fry for a further minute before adding the curry powder. Fry for another minute and then add the capsicum pepper. Fry until softened (for around another minute.)
  • Add 1/2 cup of stock and stir.
  • Add the can of tomatoes and the remaining stock and chopped date.
  • Simmer, over a low heat, for approx. 20 mins.
  • While the sauce is cooking, hard boil the eggs. Peel and cut in half.
  • Once the sauce is cooked, add the eggs and serve.

Notes

  • 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. 
  • 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. 
  • EGGS - Be careful not to over boil your eggs. 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. 
Nutrition information is an ESTIMATE, calculated using an online nutrition calculator. The information is for a portion of the curry only (does not include the rice and bread)

Nutrition

Serving: 1of 4 | Calories: 279kcal | Carbohydrates: 19.4g | Protein: 12.5g | Fat: 18.2g | Cholesterol: 279mg | Sodium: 509mg | Sugar: 11.7g