Photo of Indian-style egg curry by WW

Indian-style egg curry

Points® value
Total Time
1 hr
20 min
40 min
This flavour-packed curry is a unique way to use boiled eggs and a lovely change from lamb or chicken


Egg, whole, raw

6 medium, raw

Red onion

1 small, cut into thin wedges

Root Ginger

20 g, grated


2 clove(s), crushed

Curry Powder

1 teaspoon(s)

Ground Cumin

1 teaspoon(s), level

Coriander, Dried

1 teaspoon(s), level

Garam Masala

1 teaspoon(s), level


¼ teaspoon(s)

Tinned Tomatoes

1 can(s), large

Chickpeas, cooked

1 can(s), large, drained

Broccoli, raw

200 g


100 g, halved diagonally

Brown Rice, dry

240 g

Coriander, fresh

1 tablespoon(s), chopped


  1. Place the eggs in a large saucepan and cover with water. Bring to a boil then reduce to a simmer and cook for 7 minutes. Drain, run the eggs under cold water, peel and set aside.
  2. Meanwhile, place the onion, ginger and garlic with 45ml water in a large, wide pan over a medium heat. Cook, stirring, for 5 minutes or until the onion has softened. Add the curry powder, cumin, ground coriander, garam masala and turmeric and cook for a further 1 minute or until fragrant.
  3. Add the tomatoes, chickpeas and 625ml water and bring to the boil. Reduce the heat and simmer, covered, for 20 minutes or until the sauce has thickened. Add the broccoli and mangetout and cook, uncovered, for 5 minutes or until tender. Halve the eggs and add to the pan, cooking uncovered for 2 minutes or until heated through.
  4. Meanwhile, cook the rice according to pack instructions. Serve the curry with the rice, sprinkled with fresh coriander.


Swap the rice for one mini naan per portion.