Egg and vegetable curry

    1 hour

    This is a delicious, easy-to-make curry. Tastes even better if you cook it a day in advance. You can add or subtract whichever vegetables you like. I have also made this with sweet potato, okra, mushroom and aubergine.


    Essex, England, UK
    12 people made this

    Serves: 6 

    • 6 tablespoons vegetable oil
    • 3 medium - large onions, halved and sliced
    • 3 rounded tablespoons Madras curry paste (I used Pataks®)
    • 2 red peppers, cut into 2.5cm chunks
    • 250g new potatoes
    • 2 carrots, cut into 1cm chunks
    • 1 (400g) tin chopped tomatoes, stalky bits and skin removed
    • 1 vegetable stock cube
    • 200ml water
    • 200g green beans or peas
    • 6 hard boiled eggs, peeled and halved
    • 2 tablespoons chopped coriander

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. In a large heavy-based pan over a medium, heat the oil and saute the onion slices for about 10 minutes, until the onion has softened.
    2. Add the curry paste and peppers and continue to saute for another 3 minutes.
    3. Add the potatoes, carrots, chopped tomatoes, stock cube and water. Bring to the boil, reduce the heat and simmer for 10 minutes.
    4. Add the beans or peas and continue cooking for another 5 minutes.
    5. Add the eggs and half the coriander; stir in and check the seasoning, adjusting if necessary.
    6. Serve with the remaining coriander sprinkled on top.

    Serving suggestion

    Serve with rice or naan bread and mint raita. This curry will keep in the fridge for a couple of days and taste even better. If freezing, omit the eggs and add them after reheating the curry.

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