Egg Curry with Coconut Milk

TryNewFood's picture

Jul. 05, 2013

Have you ever tried Egg curry in coconut milk? If not, here's the recipe! It goes well with any of your favorite breads. I hope you'll like it!


Onion 1 Small , thinly sliced
Tomato 1 Small , diced
Ginger 1/2 Inch , crushed
Cilantro 1 Teaspoon , minced
Coriander powder 1 Teaspoon
Turmeric powder 1/2 Teaspoon
Garam masala 1/2 Teaspoon
Potato 1 Medium , peeled, cubed
Coconut milk 1 Cup (16 tbs)
Boiled eggs 5 , cut into half
Oil 2 Teaspoon
Salt To Taste
Green chili 1 , slit lengthwise (or more as per the taste)



1. In a pan, heat oil on medium heat. Add onion, ginger, green chili and saute until onion turn translucent and soft. Season with salt, coriander powder, turmeric and garam masala, saute for a minute.

2. Add the tomatoes and potatoes, reduce heat to medium low and Stir well. Pour around 1 cup water or as required, cover and cook till the potatoes are soft; takes about 15 minute. Add the coconut milk and continue to boil for another 6 minutes. Turn off the heat.

3. Add the eggs just before serving. Garnish with cilantro leaves.


4. In a serving bowl, serve the egg curry hot with rice or chapati or any bread of your choice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 5

Nutrition Facts

Serving size

Calories 260Calories from Fat 170

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 105 mg4.38%

Total Carbohydrates 14 g4.7%

Dietary Fiber 3 g12%

Sugars 3 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet