Egg Curry with Coconut Milk

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