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Indian-Australian - Lunch, Dinner

Egg Curry Rice Bowl

A mild boiled egg curry with coconut milk, tomato, spinach, and rice.

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Egg Curry Rice Bowl

Cost and nutrition

What this recipe costs

Estimates use curated Coles and Woolworths product matches for Sydney, with prices last checked 25 September 2026. Always check live retailer prices before purchase.

A$2.71per serve, makes 4 serves as written
A$10.83cost to make the full recipe
A$2.76Coles per serve
A$2.77Woolworths per serve
30 mintotal time
22g protein593 kcal per serve

Make it

Ingredients and method

Ingredients

  • 7 eggs Eggs
  • 300g Rice
  • 220ml Coconut milk
  • 60g Curry paste
  • 100g Baby spinach
  • 2 tomatoes Tomatoes

Method

  1. Prep the ingredients Set out eggs, rice, coconut milk, curry paste, spinach and tomato. Wash, trim, and chop spinach and tomato before heating the pan. Measure coconut milk and curry paste.
  2. Start the rice Cook rice according to the packet directions so it is ready when the curry finishes.
  3. Boil the eggs Simmer the eggs for 8-9 minutes, cool under running water, peel, and halve them before adding to the curry.
  4. Fry the base Heat a large pan over medium heat. Cook tomato for 2-3 minutes, then stir in the curry paste for 30 seconds until fragrant.
  5. Cook the main ingredient Simmer the curry sauce first, then add the halved boiled eggs near the end so they warm through without overcooking.
  6. Simmer the sauce Stir in coconut milk and 1/2 cup water. Simmer for 10-15 minutes until the sauce thickens and everything is cooked through.
  7. Finish with vegetables Add spinach for the last 3-5 minutes so the vegetables soften but still hold their colour.
  8. Serve Spoon the curry over rice, divide into serves, and season to taste.
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