Simple curry made from eggs, onion tomato paste and a dash of coconut milk. This egg curry is a quick fix for curry cravings. The coconut milk gives it an unique taste and also enhances the different flavors.
If you do not like coconut milk you can absolutely skip that ingredient. You can enjoy this curry as egg masala too. 
Coconut Milk Egg Curry
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A rich and flavorful egg curry made with coconut milk, onions, tomatoes, and a blend of spices. Perfect for a quick and satisfying meal.
Ingredients
- 6 boiled eggs, cut in half
- 2 onions, chopped
- 2 tomatoes, chopped
- 4 green chillies, chopped
- 1 tbsp ginger-garlic paste
- 1 tbsp red chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- Salt to taste
- 1 cup coconut milk
- 2 tbsp oil
- Curry leaves (optional)
Instructions
- Boil the eggs and cut them in half. Set aside.
- Heat 2 tablespoons of oil in a pan over medium heat.
- Add chopped onions, curry leaves, green chillies, and ginger-garlic paste. Sauté for 5-7 minutes until the onions are soft and translucent.
- Add chopped tomatoes and cook for another 5 minutes until they are soft.
- Stir in the red chilli powder, turmeric powder, garam masala, and salt. Cook for 2 minutes to let the spices bloom.
- Pour in 1 cup of coconut milk and bring the mixture to a gentle simmer.
- Add the boiled eggs to the curry and simmer for 5 minutes, allowing the eggs to absorb the flavors.
- Serve hot with rice or bread.
Notes
If you prefer, you can skip the coconut milk for a more traditional egg masala. This curry pairs well with rice or any Indian bread. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4 grams
- Sodium: 300 mg
- Fat: 18 grams
- Carbohydrates: 10 grams
- Fiber: 2 grams
- Protein: 12 grams
- Cholesterol: 186 mg
Frequently Asked Questions
Can I use fresh tomatoes instead of tomato paste in the coconut milk egg curry?
Yes, you can use fresh tomatoes, but you will need to cook them down longer to achieve a similar consistency and flavor profile.
What type of eggs work best for this coconut milk egg curry?
Any type of eggs can work, but large eggs are recommended for better cooking and flavor balance in the curry.
How do I adjust the coconut milk if I prefer a thicker curry?
To achieve a thicker curry, you can reduce the amount of coconut milk or simmer the curry for a longer period to evaporate some of the liquid.
Thanks. Very simple and easy to make recipe. I tried making it. Came out good.
It is amazing… I cooked it … And loved the taste
If you boil coconut milk for 15 minutes, solid and liquid will seperate, and ruin the whole dish
Lovely.
Easy to make in quick time.
Tastes as good as it looks.
Please ensure you follow the recipe to a T.
I did exactly that and what an awesome Aloo anday curry.
Hi
Sorry I added potatoes.
Thats your choice.
Thank you for the recipe. I enjoy the taste and flavors of Indian food and this dish is now a permanent side.