Egg Curry

Curry d'oeuf

Curry d’oeuf


  • 6 eggs
  • 2 potatoes
  • 3 tomatoes cut in pieces
  • 1 onion chopped
  • 1 clove of minced garlic
  • 1/2 teaspoon ground ginger
  • 2 tablespoon of curry powder
  • 2 tablespoon chopped coriander
  • salt and pepper


In a saucepan of boiling water cook the eggs for 10 minutes. Once cooked remove the shells and reserve the hard eggs. Peel the potatoes and cut into 4. Put in a saucepan filled with water and cook for 20 minutes. Them out of the water and set aside.

Heat a pan with a tablespoon of oil and sauté garlic, onions and ginger. Cook for 5 minutes then add the tomatoes and curry mix well and simmer for 10 minutes. Put the hard eggs, salt and pepper. Cover and cook for 5 minutes before adding the potatoes and coriander. Toss gently and simmer another 10 minutes before leaving the fire taste and adjust seasoning if necessary.

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