The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Southern Indian-style egg curry
A popular Indian street food, though less often seen in the UK, egg curry is fast, filling and delicious. Hard-boiled eggs are added to a classic sauce of onion, tomatoes and spinach, flavoured with curry spices and fresh coriander, served with rice and a drizzle of yogurt. It’s a cracking midweek supper!
SWK: High protein
Plants 6
Serving size
Ingredients
- 4 eggs (Eggs) (free range medium egg)
- 140g basmati rice
- 1 onion
- 1 chilli
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- ½ tsp ground cinnamon
- 1 tsp cumin seeds
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 80g baby spinach
- 200g passata (tomatoes, salt, citric acid)
- 1 handful of fresh coriander
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 523
Protein: 28g
Carbs: 79g
Fat: 12g
Ingredients
- 8 x eggs (Eggs) (free range medium egg)
- 2 onion
- 2 x chilli
- 160g baby spinach
- 2 tsp cumin seeds
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 tsp ground cinnamon
- 400g passata (tomatoes, salt, citric acid)
- 280g basmati rice
- 2 handful of fresh coriander
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 380g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 524
Protein: 28g
Carbs: 79g
Fat: 12g
Southern Indian-style egg curry
A popular Indian street food, though less often seen in the UK, egg curry is fast, filling and delicious. Hard-boiled eggs are added to a classic sauce of onion, tomatoes and spinach, flavoured with curry spices and fresh coriander, served with rice and a drizzle of yogurt. It’s a cracking midweek supper!
Cook time:
35 mins
Cuisine:
Indian
Food group:
Dairy
Allergens: Eggs, Milk
Cooking Instructions
Hard-boil the eggs
- Gently lower the eggs into a small saucepan of boiling water. Simmer for 8 mins, then remove, run under cold water and peel.
Itʼs curry time!
- Meanwhile, peel the onions and thinly slice. Finely dice the chillies (deseed for less heat), and halve the tomatoes.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Fry the onions and spinach with the cumin seeds for 5-7 mins.
- Add the ginger & garlic paste, curry powder, cinnamon and chillies (to taste) and cook for 2 mins, then lightly season to taste with salt.
- Stir in the tomatoes, passata and 150ml water (250ml for 4 portions) and simmer for 6-8 mins (10-12 mins for 4 portions) until the sauce thickens.
Cook the rice
- At the same time, cook the rice in boiling water for 10-12 mins, then drain.
Bring everything together
- Finely chop half the coriander. Quarter the eggs and lightly season to taste with salt.
- Gently stir the eggs and chopped coriander through the curry sauce.
Plate up
- Serve the curry on a bed of the rice and drizzle over the yogurt, then scatter over the remaining coriander.