The Eggs and Vegetable Curry Recipe is a unique combination of vegetables with the eggs. The softness of eggs mingles with the crisp vegetable makes this dish special. This simple recipe is definitely delicious and a favorite curry recipe to many.



Eggs and Vegetable Curry Recipe

  • 6 solid boiled eggs
  • 6 tbsp vegetable oil
  • 4 medium sized onions, sliced
  • 3 red peppers, chopped
  • 2 rounded tablespoons Madras curry paste
  • 1 vegetable broth cube
  • 4 medium potatoes
  • 1 carrot
  • 500 grams chopped tomatoes
  • 250 ml water
  • 200grams green beans
  • 2 tbsp coriander, chopped
  • 3 green cardamom
  • 1/2  tablespoon tamarind


Preparation Method:

Eggs and Vegetable Curry Recipe

  • Take a pan and add oil.
  • Boil the eggs, peel off the shell and cut the eggs into the half.
  • Heat the pan and add onions.
  • The heat of the pan oil would turn the onions into brown color.
  • Heat the pan till the softness of onions.
  • Add the ginger-garlic paste and stir.
  • Then add coriander powder and cumin seed.
  • Add a half cup of water.
  • Add cinnamon and bay leaf.
  • Add oil and cook for about 5 minutes.
  • Add green cardamom and tamarind and cook for 3 minutes.
  • The ingredients will form a paste.
  • Add potatoes, tomatoes, and water. Boil the whole pan for about ten minutes.
  • Add beans, peas, and salt.
  • Add the boiled eggs, yogurt and coriander.
  • Consistently check the dish, don’t overcook the eggs.
  • Add Madras curry paste with the eggs.
  • The dish can also be served with the sauces.
  • Garnish with coriander leaves.
  • The Eggs and Vegetable Curry dish is ready to be served.


Read More: Egg Masala Recipe