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Indian Egg Curry with Coconut Milk and Spices Recipe

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4.3 from 32 reviews

A rich and flavorful Indian Egg Curry featuring hard-boiled eggs simmered in a spiced tomato and coconut milk sauce, perfect for a comforting meal served with rice or flatbread.

Ingredients

For the Curry Base:

  • 2 Tablespoons coconut oil, or other heat-safe oil
  • 1 large onion, diced
  • 1 Tablespoon minced peeled ginger
  • 1 Tablespoon minced peeled garlic
  • 1 Tablespoon minced green chilies (fresh or canned)
  • 1 1/2 Tablespoons ground coriander
  • 3/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (more if you want it spicier)
  • 1/2 teaspoon ground cumin
  • 1 28-ounce can tomatoes, pureed with liquid
  • 1 1/2 teaspoons salt, or to taste

For the Eggs and Finishing:

  • 6-7 hard-boiled eggs, peeled and halved
  • 1 cup full-fat coconut milk
  • 1/2 teaspoon garam masala
  • Juice of 1 lemon or lime
  • 1/4 cup chopped fresh cilantro

To Serve:

  • Your choice of side (cauliflower rice, jasmine rice, quinoa, flatbread)

Instructions

  1. Heat oil and cook onions: Heat oil in a large, wide skillet or saucepan over medium-high heat. Add diced onions and cook until they begin to brown, about 4-6 minutes. Reduce heat to medium and continue cooking until the onions are deeply browned, approximately 8-10 minutes, stirring occasionally.
  2. Add aromatics and spices: Stir in minced ginger, garlic, and green chilies and cook for an additional 2 minutes. Then add ground coriander, turmeric, cayenne pepper, and cumin. Cook for 2-3 more minutes, stirring continuously to prevent burning. If the mixture starts to stick or scorch, add 1/4 cup of water and stir to loosen it.
  3. Add pureed tomatoes and simmer: Puree the canned tomatoes along with their juices in a blender until smooth. Pour the pureed tomatoes into the pan, add salt, and mix well. Reduce the heat to low, cover the pan, and simmer the sauce, stirring occasionally, for 8-10 minutes to develop the flavors.
  4. Place eggs and continue simmering: Arrange the halved hard-boiled eggs, cut side up, in a single layer in the sauce. Spoon some sauce over the eggs and simmer uncovered for 5 more minutes, allowing the eggs to absorb the flavors.
  5. Add coconut milk: Drizzle the full-fat coconut milk over the curry and gently shake or stir the pan slightly to evenly distribute the coconut milk throughout the sauce.
  6. Finish with garam masala and lemon juice: Remove the pan from heat. Sprinkle garam masala evenly across the dish and squeeze in the juice of one lemon or lime. Cover the pan and let the curry stand for 5 minutes to allow the flavors to meld.
  7. Garnish and serve: Garnish the curry with chopped fresh cilantro. Serve hot with cauliflower rice, jasmine rice, quinoa, or flatbread as desired.

Notes

  • Use full-fat coconut milk for a rich and creamy sauce; light coconut milk will result in a thinner curry.
  • Adjust cayenne pepper according to your spice preference.
  • For a sauce with more depth, brown the onions well but avoid burning.
  • The hard-boiled eggs can be prepared a day ahead for convenience.
  • Serve with low-carb cauliflower rice for a paleo-friendly or low-carb meal option.

Find it online: https://justsosavory.com/indian-egg-curry-with-coconut-milk-and-spices-recipe/