Coconut Egg Curry

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This simple coconut egg curry is absolutely scrumptious. It’s creamy, it’s clean, and it’s SO DAMN GOOD. Growing up, my mom used to make egg curries almost every ten days because it’s so easy to throw together, and tastes so good with rice or roti (Indian tortillas). 

I’ll let you in on a small secret…I buy ready made hard boiled eggs to get this curry to come together in under 20 minutes! #noshame Also, don’t let the long list of spices scare you! It’s got so much flavor, and absolutely nutritious for the whole fam! Serve this with rice, or if you want to keep it clean, it with some cauliflower rice and you are good to go! 

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Coconut Egg Curry
Serves 4
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 6 boiled eggs, peeled and cut in half
  2. 1 small red onion, coarsely chopped
  3. 2 roma tomatoes, coarsely chopped
  4. 2 garlic cloves, grated
  5. 1 thumb of ginger, grated
  6. 1 serrano pepper
  7. Avocado oil spray (or whatever oil you’d like to use!)
  8. 1 tbsp of avocado oil
  9. 1 tbsp of fennel seeds
  10. 1 tsp of garam masala
  11. 1 tsp of coriander powder
  12. 1 tsp of cumin powder
  13. 1 tsp of turmeric powder
  14. 1 tsp of red chili powder
  15. 1 cinnamon stick
  16. 1 tbsp of salt
  17. 1/2 can of coconut milk
  18. Kaffir lime leaves
Instructions
  1. Heat a saute pan on medium to high heat, and spray a little avocado oil. Sear the eggs for just a few minutes to give it a little extra flavor. Transfer to a plate.
  2. In the same pan, add the avocado oil and add the fennel seeds and the cinnamon stick. Saute for a few minutes (until aromatic) and then add the onions, Serrano chili, ginger, and garlic. Saute for about another 4-5 minutes and add the chopped tomatoes. Stir to combine and cover until it becomes mushy.
  3. Take out the cinnamon stick, and transfer the whole mixture to a blender, and blend until completely smooth.
  4. Put the mixture back into the pan, and add the cumin powder, coriander powder, red chili powder, turmeric, and garam masala. Stir to combine all the spices into the tomato sauce.
  5. Now add in the 1/2 can of coconut milk, and give it a really good stir. It’ll start to get creamy and thick, which is exactly what you’re going for. Slowly add the eggs back in. Garnish with torn kaffir lime leaves. Stir one last time and serve!
Notes
  1. Don't be afraid of the serrano. The coconut milk makes it pretty sweet, so you need the serrano to balance the dish!
Love, Alfa http://www.alfasengupta.com/
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