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a bowl of egg curry with turnips with a side of broccoli, baby tomatoes and roti presented on a tray.
5 stars (1 review)

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Egg Curry Recipe With Turnips

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 people
A mouthwatering egg curry recipe with some major Fall vibes. Turnips cooked in a thick tomato-yogurt base, infused with fresh herbs and curry powder. Thanks to the eggs and vegetables, this Indian curry is rich in protein and a source of important vitamins and minerals.

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, Are fermented foods good for gut health?
  • 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

Nutrition Information:

Calories: 254kcal (13%)Carbohydrates: 17g (6%)Protein: 15g (30%)Fat: 14g (22%)Saturated Fat: 5g (25%)Cholesterol: 335mg (112%)Sodium: 1012mg (42%)Potassium: 640mg (18%)Fiber: 4g (16%)Sugar: 10g (11%)Vitamin A: 1572IU (31%)Vitamin C: 34mg (41%)Calcium: 197mg (20%)Iron: 3mg (17%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: Desi, Indian, pakistani
Course: Main
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.