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Egg Curry Recipe With Turnips | Desi Recipes

5 from 1 vote
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Rip your roti and soak this all up. An easy desilicious 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.
Prep Time15 mins
Cook Time35 mins
Course: Main, Main Course
Servings: 4 people
Egg curry recipe with turnips in a bowl with roti, broccoli, and tomatoes in a gold tray


  • 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


  • 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.


  • 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 Facts
Egg Curry Recipe With Turnips | Desi Recipes
Amount Per Serving
Calories 254 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g25%
Cholesterol 335mg112%
Sodium 1012mg42%
Potassium 640mg18%
Carbohydrates 17g6%
Fiber 4g16%
Sugar 10g11%
Protein 15g30%
Vitamin A 1572IU31%
Vitamin C 34mg41%
Calcium 197mg20%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Please note the nutritional analysis values are estimates and suggestions. This nutrition facts table does not know your life - your body, including your hunger and satiety cues, change daily. It's okay to eat more or less. Say no to food guilt and instead embrace mindful eating.