Egg Curry Recipe

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Egg Curry
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  1. In a small bowl or coffee cup, mix the coriander, turmeric, chili powder, cumin and salt.
  2. In a large frying pan, saute the onion, garlic and ginger in the oil until the onion softens.
  3. Add the spice mix to the onion mix, coating all the vegetables.
  4. Stir in the tomato paste, tomatoes and water.
  5. Allow to gently simmer 10-15 minutes uncovered, till the sauce begins to thicken.
  6. Gently stir in the eggs and the garam masala.
  7. Allow the eggs to heat through, and serve with rice, a few scallions, a dollop of yogurt, and a squeeze of lime, immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 224.35 Kcal (939 kJ)
Calories from fat 134.11 Kcal
% Daily Value*
Total Fat 14.9g 23%
Cholesterol 373mg 124%
Sodium 429.19mg 18%
Potassium 331.15mg 7%
Total Carbs 8.96g 3%
Sugars 3.88g 16%
Dietary Fiber 1.79g 7%
Protein 14.32g 29%
Vitamin C 8.8mg 15%
Iron 2.6mg 15%
Calcium 92.8mg 9%
Amount Per 100 g
Calories 84.32 Kcal (353 kJ)
Calories from fat 50.41 Kcal
% Daily Value*
Total Fat 5.6g 23%
Cholesterol 140.19mg 124%
Sodium 161.31mg 18%
Potassium 124.46mg 7%
Total Carbs 3.37g 3%
Sugars 1.46g 16%
Dietary Fiber 0.67g 7%
Protein 5.38g 29%
Vitamin C 3.3mg 15%
Iron 1mg 15%
Calcium 34.9mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.4
  • 6

Good Points

  • saturated fat free

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