Egg Curry

This is one of my favorite recipe growing up. I can remember my family serving this when we had guests visiting. It’s delicious and gorgeous looking. Mushrooms or Tofu can be replaced in place of eggs.


  • 12 hard boiled Eggs

  • 1 large Onion (diced)

  • 6 Garlic cloves (finely chopped)

  • 1/2 bunch cilantro (chopped)

  • 1 Roma tomatoes (diced)

  • 3 Tbs Avocado Oil x 2

  • 1/2 can Tomato Paste

  • 1 Tsp Curry Powder

  • 2 Tsp Himalayan Salt

  • 1-1/2 cup Water

  • 1 cup Frozen Peas

  • Few sprigs of Cilantro to garnish


  1. Peel hard boiled eggs and cut them in half lengthwise.

  2. Heat up 3tbs of oil in a shallow pan and place egg halves for quick frying. Put them aside

  3. In a deeper pan heat up the remaining oil

  4. Add diced onions and garlic

  5. Sauté until soft and translucent

  6. Add diced tomato, frozen peas, curry powder, salt & pepper and cook for few more minute

  7. Add tomato paste and water

  8. Mix them well and simmer for a few minutes and have a gravy consistency.

  9. Add egg halves and simmer for another 4-5 minutes.

  10. Serve over Brown rice or jasmine rice.

If preferred, Omelet (cut into 1" squares) can be used instead of boiled egg halves.

  • Prep time: 20 min.

  • Cook time: 30 min.