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Egg curry recipe with turnips

Rip your roti and soak this all up. An easy desilicious egg curry recipe with some major cool weather vibes. Turnips cooked in a thick tomatoey-yogurt base, infused with fresh herbs, curry powder, and made complete with delicious eggs. A perfect balance of spice, lusciousness and flavour - in every bite. It doesn’t get more comforting than this.




  • 8 cups water
  • 8 eggs medium
  • 1 tablespoon olive oil extra virgin
  • 2 garlic cloves medium, peeled and crushed
  • 1 red onion large, peeled and finely chopped
  • 2 tomatoes large, washed and cut into small chunks
  • 2 teaspoons curry powder mild
  • 1 green chilli large, washed and finely chopped
  • 1.5 cups cilantro fresh, washed and finely chopped
  • 1.25 teaspoon salt sea salt
  • 3 turnips small, washed, peeled and cut into very small chunks
  • 1 cup yogurt 2% milk fat
  • 0.25 cup mint fresh, washed and finely chopped


  1. In a medium pot, pour seven cups of water and bring to boil. Once boiling, gently place in one egg at a time with a spoon. Be careful not to drop and crack the eggs. Boil over high heat for nine minutes. Once cooked, drain the hot water from the pot, and replace with cold water. Set aside, and allow the eggs to cool before you peel them.
  2. In a separate large pot, heat oil over medium heat, and fry the garlic and onion until lightly golden.
  3. Stir in the tomatoes, and cook over medium-high heat. Keep a close eye and continue to stir, as you don't want the tomatoes to burn. As they soften, use your spoon to mash them, to ensure there are no more tomato chunks.
  4. Add curry powder, green chilli (optional) and cilantro. Stir, cover and cook for two minutes, over medium heat.
  5. Mix in the turnips, the remaining one cup water and salt. Cover and simmer on medium-low heat for 20 minutes or until the turnips are cooked through.
  6. Stir in yogurt, peeled boiled eggs and mint. Cover and simmer for five more minutes
  7. Serve with hot roti, rice, quinoa, couscous or bread.