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–+ servings

Creamy Spicy Egg Curry

A comforting and flavorful egg curry made with hard-boiled eggs in a creamy coconut milk sauce, perfect for a quick weeknight meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces hard-boiled eggs Boil eggs to desired firmness, then peel.
  • 2 tablespoons oil Any cooking oil; coconut oil adds a nice touch.
  • 1 medium onion, finely chopped
  • 2 pieces tomatoes, pureed Fresh or canned.
  • 1 teaspoon ginger-garlic paste
  • 2-3 pieces green chilies, slit Adjust based on heat preference.
  • 1 teaspoon turmeric powder
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 cup coconut milk This is the star of the sauce!
  • to garnish fresh coriander leaves For garnish before serving.

Method
 

Preparation
  1. Heat the oil in a pan over medium heat. Add the chopped onions and sauté until they turn a lovely golden brown.
  2. Add the ginger-garlic paste and slit green chilies. Sauté for about a minute until fragrant.
  3. Stir in the tomato puree, mixing it well until you see the oil separate from the mixture.
  4. Incorporate the spices: Turmeric powder, cumin powder, coriander powder, and salt. Mix everything together.
  5. Pour in the coconut milk and bring everything to a gentle boil.
  6. Nestle in the hard-boiled eggs, cover, and let it simmer for about 5 minutes.
  7. Garnish with fresh coriander leaves before serving hot.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 14gFat: 25gSaturated Fat: 15gSodium: 500mgFiber: 2gSugar: 3g

Notes

For added flavor, serve with rice or bread. Adjust spice levels by modifying the chilies or adding vegetables.

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