Dinner

Egg Curry with Rice

Name: Egg Curry with Rice
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 6 large, about 330 g Egg; 150 g Onion; One tin (400 g) Chopped tomatoes, tinned; Half a tin (200 g) Reduced-fat coconut milk, tinned; 2 tbsp (30 g) Indian curry paste; 5 g Rapeseed oil; 3 cloves, about 9 g Garlic; A thumb, grated Fresh ginger; Half a tsp Ground turmeric; 200 g Cooked white rice; A handful Fresh coriander

Hard-boiled eggs halved into an onion, tomato and coconut sauce, over rice. 28 g of protein for 579 kcal.

Calories: 579kcal
Protein: 28g
Fat: 29g
Carbs: 48g

Per serving, makes 2. 25 minutes of work. Published 8 September 2026.

Allergens

Eggs

Some jars contain mustard seed. Check the label.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Egg Curry with Rice, plated and ready to serve. — The finished recipe. Egg Curry with Rice

Ingredients 1 to 6 for egg curry with rice arranged separately on a dark worktop. — Ingredients 1 to 6. 6 large, about 330 g Egg. 150 g Onion. One tin (400 g) Chopped tomatoes, tinned. Half a tin (200 g) Reduced-fat coconut milk, tinned. 2 tbsp (30 g) Indian curry paste. 5 g Rapeseed oil

Ingredients 7 to 11 for egg curry with rice arranged separately on a dark worktop. — Ingredients 7 to 11. 3 cloves, about 9 g Garlic. A thumb, grated Fresh ginger. Half a tsp Ground turmeric. 200 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.). A handful Fresh coriander

Egg Curry with Rice, preparation step 1: Boil the eggs for eight minutes, cool them in cold water and peel. — Step 1. Boil the eggs for eight minutes, cool them in cold water and peel.

Egg Curry with Rice, preparation step 2: Cook the sliced onion in the oil for ten minutes until golden, add the garlic, ginger, turmeric and curry paste and fry for two minutes. — Step 2. Cook the sliced onion in the oil for ten minutes until golden, add the garlic, ginger, turmeric and curry paste and fry for two minutes.

Egg Curry with Rice, preparation step 3: Add the tomatoes and simmer for ten minutes, then the coconut milk. Simmer for five more until it thickens and season. — Step 3. Add the tomatoes and simmer for ten minutes, then the coconut milk. Simmer for five more until it thickens and season.

The finished egg curry with rice. — Step 4. Halve the eggs, lay them in the sauce cut side up for two minutes to warm, and serve on the rice with coriander.

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Ingredients

Egg6 large, about 330 g
Onion150 g
Chopped tomatoes, tinnedOne tin (400 g)
Reduced-fat coconut milk, tinnedHalf a tin (200 g)
Indian curry paste2 tbsp (30 g)
Rapeseed oil5 g
Garlic3 cloves, about 9 g
Fresh gingerA thumb, grated
Ground turmericHalf a tsp
Cooked white rice200 g
Cooked weight. About 50 g of dry rice becomes 130 g cooked.
Fresh corianderA handful

Method

Boil the eggs for eight minutes, cool them in cold water and peel.
Cook the sliced onion in the oil for ten minutes until golden, add the garlic, ginger, turmeric and curry paste and fry for two minutes.
Add the tomatoes and simmer for ten minutes, then the coconut milk. Simmer for five more until it thickens and season.
Halve the eggs, lay them in the sauce cut side up for two minutes to warm, and serve on the rice with coriander.

Worth knowing

Eight minutes gives a yolk that is set but still bright. Ten is chalky, and chalky eggs in sauce are a poor dinner.
Three eggs each is the protein: 28 g a serving. It is the cheapest curry in the collection to make.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.