egg curry in a bowl, top shot

Egg Curry Recipe

By the wlr team

Enjoy a low calorie curry with almost 6 of your 5 a day!! This thick creamy egg based curry is the perfect meal to try if you want something a little different. If you like your curry mild or hot you can adapt the recipe to your taste. Serve up with a wholemeal pita if you’ve got a few calories spare.

  • Recipe makes: 2 servings
  • Prep time:
    10 mins
  • Cook time: 30 mins
  • Calories: 369
    per serving


  • 2 tsp light olive oil
  • 2 medium onions
  • 492g tomatoes
  • ½ tsp powdered turmeric
  • 1 tsp chilli powder
  • 2.5g dry, ground garam masala
  • 1 tsp salt
  • 13g red chilli peppers
  • 4 boiled eggs


  1. Heat oil in a wide based frying pan, and add diced onions.
  2. When onions are brown, add diced tomatoes, all the salt, spices and chopped chilli (as many as you prefer) and a cup of water.
  3. Simmer and stir - squash the contents against the pan with the back of a spoon so it thickens into a sauce - it will take 5-10mins.
  4. Slice the boiled eggs, add to the pan and lightly stir - simmer for 5-10mins (add a little water if it starts to get get dry).

The yolks will make the sauce quite creamy, tastes great served with a wholemeal pita/wholemeal wrap.

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Nutrition information per serving
Calories (kcal)369
Carbohydrate (g)26.6
Fat (g)20.5
Protein (g)21.7
Fibre (g)6.1
Alcohol (g)0.0
Fruit & Veg5.7

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