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Quick and Simple Egg Curry Recipe

This quick and simple curry egg recipe has bold curry flavors and loads of protein. Egg and "aloo"(potato) is a traditional Trinidad & Tobago egg curry recipe made with eggs, potatoes, and garbanzo beans. This vegetarian Caribbean recipe features bold curry flavors. Sub crispy cauliflower to make it low carb.
27.9g carbs, 13.5g fat, 10.4g protein
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Servings: 6 people
Course: Main Course, Side Dish
Cuisine: Caribbean, Indian, Trinidadian
Calories: 265
Ingredients Equipment Method

Ingredients
  

  • 3 tbsp olive oil
  • 3 medium russet potatoes
  • 5 medium eggs
  • 2 ounces onion finely chopped
  • 2 cloves garlic minced
  • 3 tbsp Chief's curry powder
  • 1 tsp olive oil add in with potato
  • 1 ½ tsp turmeric
  • 1 tsp cumin
  • ½ tbsp garlic powder
  • 1 cup water
  • 2 tbsp green seasoning (fresh herb seasoning mix) optional
  • 1 can garbanzo beans
  • ½ tablespoon Pink Himalayan salt optional
  • salt and pepper to taste (at end)

Equipment

  • vegetable peeler
  • 2 pots
  • cutting board
  • knife

Method
 

Frying The Egg
  1. Heat one tablespoon of oil with the stovetop set to 7
  2. Add 2 ounces of finely chopped onion and 2 cloves of minced garlic when oil is hot.
  3. Sautee for two minutes
  4. Add 2 more tablespoons of olive oil and stir in one tablespoon of curry powder.
  5. Immediately add peeled boiled eggs
  6. Allow egg to fry evenly, making sure each side of the egg gets golden brown. This could take anywhere from five to ten minutes. Keep watching to avoid burning. Remove eggs when each side has a golden slightly charred color.
Curry Potatoes
  1. Add 1 teaspoon of oil to the pan along with one tablespoon of Chief's curry powder, 1/2 teaspoon of garlic powder, 1 teaspoon of turmeric, 1 teaspoon of cumin, and 2 tablespoons of my pre-made green seasoning recipe.
  2. Add 1/2 tablespoon of pink Himalayan salt.
  3. Mix all ingredients together in the pot with the oil and immediately add the potatoes along with 1/4 cup of water.
  4. Cover your pan and reduce heat to medium.
  5. Let it simmer for 10 minutes.
  6. Add 1 can of garbanzo beans.
  7. Cover your pan and let it cook over 15 more minutes.
  8. During the 15 minutes, I usually add 1 additional tablespoon of curry power, 1/2 teaspoon of turmeric for more color, and 1/2 cup of water.
  9. When the timer goes off reset your timer for an additional five minutes.
  10. Add the fried eggs back.
  11. Salt and pepper to taste.