Egg Curry with Peas & Coconut Milk

If you’ve never tried Egg Curry, you’re in for something special. Boiled eggs simmered in a rich, spiced tomato-onion gravy with coconut milk and peas—it’s incredibly satisfying. This is one of those meals that’s equal parts easy and impressive. The kind that makes you go “Wait… why don’t I make this more often?”

Eggs might seem humble, but when you give them the curry treatment, they soak up flavor. Add a splash of coconut milk and a handful of peas, and you’ve got a creamy, comforting curry that tastes like it’s been simmering for hours—even though it only takes about 35 minutes start to finish.

What you need

Here’s what goes into this creamy egg curry:

Eggs & Veg

• Boiled eggs – 6 is a good number for 3 servings.
• Onion – Finely chopped, cooked down until golden for a flavor-packed base.
• Tomatoes – Fresh or canned both work. Adds body and acidity to the curry.
• Frozen peas – Sweet, green pops of texture and color.
• Baby spinach – Adds texture and color.

Aromatics & Spices

• Garlic & ginger – Essential curry flavor builders.
• Green chili – Optional, but adds a welcome heat.
• Turmeric, cumin, coriander, garam masala, chili powder – The usual suspects that turn your kitchen into an Indian restaurant.

For richness

• Coconut milk – Full-fat for the best flavor and texture.
• Fresh cilantro – To finish, for color and brightness.

Egg Curry with Peas and Coconut Milk

Egg Curry with Peas and Coconut Milk

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 3

Course: Main Course

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 6 boiled eggs peeled
• 2 tbsp coconut oil vegetable or coconut oil
• 1 sprig fresh curry leaves
• 1 large onion finely chopped
• 3 garlic cloves minced
• 1 tbsp fresh ginger grated
• 1/2 tsp turmeric powder
• 1 tsp ground coriander
• 1/2 tsp Kashmiri chili powder
• 3 large tomatoes chopped (or 1 cup canned crushed tomatoes)
• Salt to taste
• 1 cup coconut milk full-fat
• 1 cup frozen green peas
• 1 tsp garam masala
• 2 cups tightly packed baby spinach
• Fresh cilantro to garnish

Method

 

Instructions

1. Boil and prep the eggs:
2. Boil the eggs ahead of time if you haven’t already. Peel and set aside. You can slit them without completely cutting them in half (soaks up flavour better) or leave them whole.
3. Sauté aromatics:
4. Heat oil in a large skillet over medium heat. Add curry leaves and immediately add onions and cook for 6–8 minutes until golden and soft. Stir in garlic, ginger. Cook for 30 seconds until fragrant.
5. Add spices and tomatoes:
6. Stir in turmeric, coriander, and chili powder. Cook for 30 seconds, then add the tomatoes and salt. Let it simmer for 5–6 minutes until the mixture thickens and the oil starts to separate slightly.
7. Make it creamy:
8. Pour in the coconut milk and bring to a gentle simmer. Add the peas and let everything bubble for 4–5 minutes.
9. Add eggs:
10. Carefully add the eggs to the curry. Spoon sauce over the top. Simmer for another 2 minutes so the eggs absorb some flavour, then add baby spinach and cover for a minute.
11. Finish:
12. Sprinkle over the garam masala, stir gently, and taste for salt.
13. Serve:
14. Garnish with fresh cilantro and serve hot with rice, roti or naan

Notes

Tips for Success

• Use day-old boiled eggs if you can—they peel easier and hold shape better.
• Don’t skimp on the onion or cooking time—this is where a lot of your flavor develops.
• No coconut milk? Sub with cream or a mix of milk and yogurt, but add it slowly to avoid curdling.

What to serve with Egg Curry

• Steamed basmati rice or jeera rice (with cumin)
• Roti, paratha, or naan to scoop it all up
• A cooling cucumber raita or plain yogurt on the side
• Add a simple kachumber salad for a crunchy, tangy contrast

Storage & Leftovers

• Fridge: Keeps well for 2-3 days in an airtight container.
• Freezer: Not recommended.
• Reheat gently on the stove or in the microwave with a splash of water if needed.