EASY | 20 MIN
Sri Lankan Egg Curry is a hearty, flavorful dish, typically made rich and creamy with coconut milk. But here’s a delicious twist—swap that coconut milk with tangy Greek yogurt for a high-protein, quick, and easy meal! This version still has all the fragrant spices and silky texture, but with a boost in protein, making it perfect for a satisfying lunch or dinner.
The boiled eggs soak up the vibrant curry flavours while the yogurt adds a refreshing creaminess that keeps the dish light yet comforting. With a simple spice blend of bay leaves, cardamom, cinnamon, cumin, turmeric and curry powder. It comes together in less than 20 mins! Perfect for busy weeknights or meal preps!
Egg Curry
Ingredients
- 8 eggs
- 2 bay leaves
- 5 cardamon (bruised)
- ½ cinnamon stick
- White onion
- 3 cloves of garlic
- ½ ‘’ knob of ginger
- 1 tbsp turmeric
- 1 tsp graham masala
- 1 tsp chili powder
- 1 tsp salt
- ½ cup yogurt
- ½ cup of water
Directions
- Bring a pot of water to a boil. Gently place the eggs in the water and boil for 7-8 minutes. Once done, immediately transfer them to an ice bath. After cooling, peel the eggs.
- In a wok, heat some oil and toast the bay leaves, cardamom, and cinnamon until fragrant.
- Add the onions and cook until they start to sweat. Then, carefully add the boiled eggs.
- Stir in the remaining spices, yogurt, and water. Let the mixture simmer for a few minutes before removing from heat.
- Serve hot with rice for a hearty and satisfying meal!
