Curry Omelette

Serves: 2

Prep Time: 35 minutes


This might look like a lot of ingredients but actually the omelette and the curry have mostly the same things in them.

For the omelette:

  • 4 eggs, beaten
  • 1 white onion, finely chopped
  • 2 ripe vine tomatoes, finely diced
  • 1 green chilli, finely chopped
  • 2 springs fresh coriander, finely chopped
  • 1/2 tsp garam masala
  • 1 tsp turmeric powder
  • Sea salt and crushed black pepper to season
  • Knob of butter

For the curry:

  • 2 garlic cloves, crushed
  • 2 ripe vine tomatoes, peeled and chopped into quarters
  • 2 medium white onions, finely chopped
  • ½ tsp red chilli powder
  • 2 tsp paprika
  • 1 tsp garam masala
  • ½ tsp turmeric powder
  • 400ml coconut milk

To garnish:

  • Fresh coriander leaves, chopped
  • 1 green chilli, chopped into slices


  1. First make the omelette. Heat some butter in a nonstick pan, and add one of the onions then sauté till brown and soft.
  2. Whisk the rest of the omelette ingredients together till frothy and add to the onions. Swirl around for a few seconds until the eggs just begin to set, then carefully fold the eggs into a half moon shape with a spatula and reduce the heat. Cook for two to three minutes on each side, then place on to a plate. As I like the omelette runny in the centre I intentionally under cook it, but if you prefer it solid cook for longer.
  3. Now for the curry sauce. Heat some more oil over a medium heat then add the other onion and fry until light brown, about 4-5 minutes.
  4. Add the spices and dry fry for a minute.
  5. Add the rest of the tomatoes and stir the mixture to ensure it doesn’t catch at the bottom.
  6. Add the coconut milk and reduce to achieve the consistency you desire. I like it quite thick and creamy so tend to cook it for a bit longer, generally about four – five minutes on a low to medium heat.

Feel free to share all your lovely creations with me on instagram @jennifermedhurst or twitter @jennmedhurst