Vegetarian Indian Egg Curry

Ready in under 1 hour, this simple vegetarian egg curry recipe fills the senses with spicy cumin, coriander, mustard seeds, and red chiles.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 105 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon grated fresh ginger
• 1 teaspoon chili powder
• 2 tablespoons oil
• 1 clove garlic
• 1 red onion, diced
• ½ teaspoon ground coriander
• 2 cups diced tomatoes
• ½ teaspoon cumin
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds, or to taste
• 3 dried red chile peppers
• ½ teaspoon fenugreek seeds (Optional)
• 3 hard-boiled eggs, sliced
• ¼ bunch fresh cilantro, chopped (Optional)

Recipe Instructions

Step 1

Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds; cook and stir until the seeds begin to sputter, about 5 minutes.

Step 2

Add onion to the pan; cook and stir until the onion turns golden, about 5 minutes.

Step 3

Stir tomatoes, red chile peppers, garlic, ginger, chili powder, salt, ground coriander, and cumin into the onion mixture. Cook and stir until the tomato begins to break down, 5 to 7 minutes.

Step 4

Stir eggs into the curry; reduce heat to low and simmer until flavors are mixed, about 5 minutes. Garnish with cilantro.