Egg Curry

I tried an egg curry that I felt was a little too spicy for our family’s tastes, except my husband who loves crazy hot things.

I made this one light enough that my toddlers did not have any burning mouths, and my husband could add the spices he wanted to his bowl.

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  • 12 hard Boiled eggs, cut into quarters or diced
  • 1- 28 oz can crushed tomatoes
  • 1-28 oz can water
  • 1- 8 oz can tomato sauce
  • 1 medium onion, diced
  • 1/2 Cup Sliced carrot
  • 1 Cup diced celery
  • 1 Tablespoon Garam Masala
  • 2 teaspoons turmeric powder, we usually buy our spices from here.
  • 1 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons mineral salt


Chop all veggies and sauté in a medium pot until soft. Then, all ingredients except hard boiled eggs, and bring to a boil. Simmer until it start to thicken a bit. Add eggs and let simmer for a few minutes. Taste, and adjust spices to your liking.

*This was exactly enough for my family, and I would say it serves 6-8.

*This would fall into an S meal on the Trim Healthy Mama Plan.

Thank you so much for stopping by!

If you want to learn more about how I use Leftovers, building a gluten free pantry, or how to cut down your cooking time you have come to the right place.

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