This warm and comforting dish is a slow-cooker take on Breakfast Curry, perfect for savoring a relaxed morning. It’s made with fresh potatoes, ripe tomatoes, peas, eggs, and a mix of aromatic spices. This beginner-friendly curry takes about 7 hours and 15 minutes in total and serves 4 hearty portions.

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Recipe Ingredients

• 20 g (¾ oz) ghee or butter
• 2 sprigs of fresh curry leaves
• 2 tsp of brown mustard seeds
• 3 tsp of finely grated fresh turmeric or 1 tsp of ground turmeric
• 1 medium red onion, finely grated
• 1 tbsp of finely grated ginger
• ½ tsp of ground fennel
• 1 tsp of ground cumin
• 1 tsp of ground coriander
• 500 g (1 lb 2 oz) of waxy potatoes, cut into 3 cm (1¼ in) cubes
• 3 medium vine-ripened tomatoes, halved and coarsely grated (discard the skins)
• 140 g (5 oz or 1 cup) of frozen peas
• 8 large eggs
• Sliced green chili and fresh coriander (cilantro) sprigs, to serve

How To Make Slow Cooker Breakfast Curry

1. Prepare Your Ingredients: Start by assembling and measuring all your ingredients. This makes cooking smoother and ensures nothing is missed.
2. Layer the Slow Cooker: Add the ghee or butter to the slow cooker, followed by the curry leaves, mustard seeds, turmeric, grated onion, ginger, ground fennel, cumin, and coriander.
3. Add Potatoes and Tomatoes: Toss in the potato cubes and grated tomatoes, mixing everything to coat the vegetables evenly with the spices.
4. Add Water and Seasoning: Pour in 125 ml (4 fl oz or ½ cup) of water, then season generously with salt and pepper. Give everything a good stir to combine.
5. Start Cooking: Cover the slow cooker with the lid and set it to cook on low heat for 7 hours. The potatoes will become tender, and the flavors will meld beautifully.
6. Add the Peas: Stir in the frozen peas and let them cook for an additional 5 minutes until they’re heated through.
7. Poach the Eggs: While the peas are warming, bring a pot of water to a gentle simmer. Crack the eggs into the simmering water and poach them until they reach your desired doneness.
8. Assemble and Serve: Spoon the curry into bowls, top each serving with a poached egg, and garnish with sliced green chili and fresh coriander sprigs for a burst of flavor and freshness.
9. Enjoy: Serve immediately and savor the rich, warming spices and creamy texture of this breakfast curry.

Recipe Tips

• Customize the heat: Add more sliced green chili or a pinch of cayenne pepper if you prefer a spicier curry that still complements the eggs.
• Use fresh peas: Swap frozen peas for fresh peas if they are in season, but blanch them first to preserve their bright green color.
• Make it vegan: Replace the eggs with cubed tofu or chickpeas and use plant-based butter to make this a fully vegan breakfast curry.
• Serve with sides: Pair this curry with warm naan bread or steamed basmati rice for a heartier, more filling meal.

Recipe FAQs and Variations

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