Golden Egg Curry – easy Thermomix meal


This Golden Egg Curry recipe for the Thermomix is a quick one to make and just bursting with flavour! It’s a mild curry, with a good dose of fresh turmeric, which gives it a bright colour and lovely flavour.

About ten years ago, my brother-in-law made the first egg curry I ever tried. He’s a fantastic cook so I was keen to taste it… even though the thought of eggs in a curry was something I’d never considered prior to that moment. It seemed strange but at the same time I imagined it was going to be good. After all, I love eggs and I love curries!

From the first mouthful I was hooked! I have asked him since if he’ll make it again, but he wings it in the kitchen and tells me he’d never be able to make it the same again.

Never mind, I created this deliciousness! Golden Egg Curry for the Thermomix. Aptly named, as the eggs turn golden in colour, thanks to the inclusion of fresh turmeric in the curry sauce.

If you’re reading through this and not sure if an egg curry is your thing, just trust me. It might just become your favourite curry! I promise, it’s really very good.

The ingredients are mostly available at your local supermarket. Dried curry leaves and black mustard seeds don’t seem to be as readily available. Don’t worry, though, your local Indian grocer is sure to carry both.

Like with most Indian-inspired curries, this one goes great with rice, or cauliflower rice. Also if you’re after a wicked flatbread recipe for dipping in the sauce, the Fast Flatbreads in Super Sides Made Easy are perfect!

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5 from 1 vote

Golden Egg Curry

This vibrant, warming curry will put a smile on your face! Such a delicious, really really yummy meal.
Prep Time5 minutes
Cook Time36 minutes
Total Time41 minutes
Course: Main, Main Course
Cuisine: Indian
Keyword: Egg curry, Egg curry thermomix, Golden egg curry
Servings: 4 serves
Calories: 390kcal


  • 40 g raw cashews
  • 8 eggs
  • 15 g ginger sliced into coins
  • 20 g fresh turmeric sliced into coins
  • 4 cloves garlic
  • 200 g brown onion roughly chopped
  • 20 g coconut oil
  • 2 tsp black mustard seeds
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 25-30 dried curry leaves
  • 40 g water
  • 400 g diced tomatoes canned
  • 100 g cream or coconut cream
  • 100 g water
  • 1 tsp salt
  • 2 tsp coconut sugar or rapadura
  • 2 big handfuls baby spinach


  • Place cashews in mixer bowl. Process 8 seconds/speed 8/MC on. Transfer to a small bowl. Set aside.
  • Place 1.5L water in mixer bowl. Place eggs in simmering basket and set in place inside bowl. Cook 14 minutes/steaming temperature/speed 4/MC on. Remove basket and set aside. Discard water.
  • Place ginger, turmeric and garlic in mixer bowl. Blitz 4 seconds/speed 7/MC on. Scrape down bowl. Repeat.
  • Add onions. Chop 5 seconds/speed 5/MC on. Scrape down bowl.
  • Add oil. Saute 5 minutes/steaming temperature/speed soft/MC off.
  • Add mustard seeds, cumin, coriander, curry leaves and water. Cook 2 minutes/steaming temperature/reverse/speed soft/MC off.
  • Add tomatoes, cream, salt, sugar, water and cashews. Cook 10 minutes/steaming temperature/reverse/speed 1/MC on.
  • Cook a further 5 minutes/100/reverse/speed 1/MC on.
  • Meanwhile, peel and halve the eggs, placing them into a thermal server as you go. Top with spinach then when the curry sauce is cooked, pour it over the eggs and spinach. Combine with a large spoon.
  • Serve with rice or cauliflower rice.


Serving: 1serve | Calories: 390kcal | Carbohydrates: 21g | Protein: 16g | Fat: 28g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 362mg | Sodium: 739mg | Potassium: 650mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1015IU | Vitamin C: 16mg | Calcium: 141mg | Iron: 6mg

Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.

Tried this recipe?Please rate it and leave feedback in the comments section below, or mention @Thermobexta or tag #Thermobexta on Instagram.
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Caitlin Luder
Caitlin Luder
3 years ago

This was delicious! It will definitely become a regular on our rotation!

6 years ago

Made this for my hubby, it didn’t really appeal to me BUT wow it was so so tasty!! Definitely one to try if you haven’t already ??

7 years ago

I don’t have curry leaves either-can I substitute powder & how much roughly?

7 years ago

This was absolutely delicious!!! Can’t believe I hadn’t seen it before. I didn’t have the curry leaves and used ground turmeric and jar ginger but was still so so good! My partner who ‘needs meat’ also loved it. Thank you for such a great recipe thats so easy too.

8 years ago

Made this for myself and a friend who is totally vegetarian (I am not) it was absolutely devine and her hubby (not vegetarian) pinched some of the sauce it was so yummy. Something that is definitely in our repertoire of enjoyable foods ??

8 years ago

Yummy! Easy as. Added some more eggs as i had lots. Was going to serve over steamed vege but ran out of time. Was perfect on its own

8 years ago
Reply to  jayden81

Hmmm not sure why it didnt put my name…gemma xx

9 years ago

Why did I wait so long to make this delicious curry!?! Yummo! Didn’t have any fresh tumeric so used 1tsp of dried tumeric in its place and also used fresh curry leaves instead of dried. I would never have believed an egg curry could be so yummy! Didn’t miss the meat at all!!

9 years ago

What a lovely, creamy delicious curry. I dont like hot food so this is perfect for my taste. I couldnt get fresh tumeric so I used powdered for the colour & substituted it with fresh galangal. I served it with a yogurt raita, heaps of fresh coriander and mango chutney. Turned out yummy but I will try again with fresh tumeric and chicken or fish instead of egg. Great flavours!

9 years ago

This is definitely going to be a regular meal at our dinner table. Everyone loved it.
9 years ago

great recipe really creamy and yummy , I didn’t use curry leaves and I sliced up the egg much smaller for the kids, I used ground ginger and no sugar. We just ate it for the second night heated in the varoma at the same time as steamed salmon fillets . really good

bec bio shot website

Hi, I'm Bec

I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you’re looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone



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