This post was sponsored by the American Egg Board’s Egg Nutrition Center. As always, all opinions are my own.
Rip your roti and soak this all up. A mouthwatering egg curry recipe with some major Fall vibes. Turnips cooked in a thick tomatoey-yogurt base, infused with fresh herbs, curry powder, and made complete with delicious eggs. A perfect balance of spice, lusciousness and flavour – in every bite. It doesn’t get more comforting than this.
Eggs in a curry? You bet! Being Desi, it’s fair to say, curries are a staple in my home. I’ve been making them, like forever. I fondly remember, being my grandma’s sidekick, as a 5-year old, in her kitchen. It was pure joy. I was dazzled by her creativity; her ability to turn something basic into something brilliant. And, when I think about some of my most cherished memories, many of them involve food and her. Watching my grandmother pour love into every recipe was pretty magical.
Fast forward, and my 6-year old is as eager as I was; always ready to roll up his sleeves and get cooking. And, little man couldn’t wait to make this egg curry recipe with me.
Typically, we enjoy eggs for breakfast, but more recently (and especially with back to school season in full swing!), we’ve been loving them in this egg curry recipe. Honestly, it’s a god-send, especially if you’re short on time, and want to serve up a nourishing and tasty meal that the entire family will enjoy. Plus, it’s super simple to pull off and perfectly spiced.
How To Make Egg Curry – Step By Step
- Start by boiling the eggs (Image 1). In a medium pot, pour the water and bring to boil. Once boiling, gently place in one egg at a time with a spoon. Be careful not to drop and crack the eggs. Once cooked, drain the hot water from the pot, and replace it with cold water. Set aside, and allow the eggs to cool before you peel them.
- Meanwhile, heat the oil and fry the garlic and onion until lightly golden (Image 2)
- Stir in the tomatoes (Image 3), and cook over medium-high heat. As they soften, use your spoon to mash them, to ensure there are no more tomato chunks.
- Add curry powder, green chilli (optional) and cilantro. Stir, cover and cook for a couple of minutes, over medium heat (Images 4 and 5).
- Mix in the turnips, the remaining cup of water and salt. Cover and simmer on medium-low heat for 20 minutes or until the turnips are cooked through (Image 6).
- Stir in the yogurt, peeled boiled eggs and mint. Cover and simmer for 5 more minutes (Images 7 and 8).
- Serve with hot roti, rice, quinoa, couscous or bread.
What Are The Benefits Of Eggs?
Did you know, eggs are included in all healthy eating patterns recommended in the 2015-2020 Dietary Guidelines for Americans, as well as Canada’s Food Guide.
In fact, eggs are a naturally nutrient-rich choice providing a good or excellent source of eight essential nutrients. Plus, they do a great job in complementing a plant-forward eating pattern, as they are a carrier for under-consumed vegetables. I don’t know about you, but in my book, no egg dish is complete without a handful of spinach, kale, peas, broccoli, or mushrooms. The possibilities are endless!!
You may not know this, but eggs can help you absorb the nutrients found in plant foods; we’re talking vitamin E and carotenoids. Plus, pairing plant foods with high-quality protein foods – like eggs – can help meet daily protein needs to support healthy muscles and strong bones and help achieve optimal vitamin and mineral intake.
Top Tips For Making Egg Curry With Turnips
- To achieve perfectly hard-boiled eggs:
- use a medium-sized pot to allow the eggs plenty of space to boil evenly
- always start with boiling water before adding the eggs
- use a timer – 9 minutes is the sweet spot for this recipe
- once cooked, don’t forget to drain the hot water and replace with cold water to shock the eggs. I don’t bother with ice.
- Chop the turnips in small chunks – the smaller they are – the faster they will cook and absorb the flavours.
- You want to wait until the tomatoes are completely mushy before adding the spices. This helps to create a thick consistency.
- Keep a close eye on the curry throughout the cooking process. Stir often to prevent burning.
- If you can, use fresh ingredients – especially the herbs. They exude a beautiful fresh scent to this dish – which makes all the difference.
- Depending on your taste buds, you can either add an extra green chilli or omit altogether.
- Leftover egg curry can be stored in the fridge in an airtight container for up to 3 days.
More Curry Recipes You May Like
What’s your favourite way to enjoy eggs? Have you tried my Egg Curry before? Let me know in the comments below!
If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! Can’t wait to see your photos.
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Egg Curry Recipe With Turnips | Desi Recipes
Ingredients
- 8 cups water
- 8 eggs medium
- 1 tbsp olive oil extra virgin
- 2 garlic cloves medium, peeled and crushed
- 1 red onion large, peeled and finely chopped
- 2 tomatoes large, washed and cut into small chunks
- 2 tsp curry powder mild
- 1 green chilli large, washed and finely chopped
- 1.5 cups cilantro fresh, washed and finely chopped
- 1.25 tsp salt sea salt
- 3 turnips small, washed, peeled and cut into very small chunks
- 1 cup yogurt 2% milk fat
- 0.25 cup mint fresh, washed and finely chopped
Instructions
- In a medium pot, pour 7 cups of water and bring to boil. Once boiling, gently place in one egg at a time with a spoon. Be careful not to drop and crack the eggs. Boil over high heat for 9 minutes. Once cooked, drain the hot water from the pot, and replace with cold water. Set aside, and allow the eggs to cool before you peel them.
- In a separate large pot, heat oil over medium heat, and fry the garlic and onion until lightly golden.
- Stir in the tomatoes, and cook over medium-high heat. Keep a close eye and continue to stir, as you don't want the tomatoes to burn. As they soften, use your spoon to mash them, to ensure there are no more tomato chunks.
- Add curry powder, green chilli (optional) and cilantro. Stir, cover and cook for 2 minutes, over medium heat.
- Mix in the turnips, the remaining 1 cup water and salt. Cover and simmer on medium-low heat for 20 minutes or until the turnips are cooked through.
- Stir in yogurt, peeled boiled eggs and mint. Cover and simmer for 5 more minutes
- Serve with hot roti, rice, quinoa, couscous or bread.
Notes
- To achieve perfectly hard boiled eggs:
- use a medium sized pot to allow the eggs plenty of space to boil evenly
- always start with boiling water before adding in the eggs
- use a timer - 9 minutes is the sweet spot for this recipe
- once cooked, don't forget to drain the hot water and replace with cold water to shock the eggs. I don't bother with ice.
- Chop the turnips in small chunks - the smaller the better and cook them with the lid on. They will cook faster and absorb the flavors better
- You want to wait until the tomatoes are completely mushy before going in with the spices. This helps to create a nice thick consistency of your curry.
- Keep a close eye throughout, and stir often to prevent burning
- If you can, use fresh ingredients - especially the herbs, as they exude a fresh beautiful scent to this dish
- Make sure your egg curry is a nice thick consistency before adding the eggs and garnish with mint
- Depending on your taste buds, you can either add an extra green chilli or omit altogether
- Once the egg curry has cooled, store in the fridge for up to 3 days
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