Egg Curry
A simmered curry dish of hard-boiled eggs in spiced tomato-based sauce with aromatics and choice of protein or vegetable. Served warm over rice or bread, with tender eggs in thick, fragrant gravy.
Ingredients
Method
Hard-boil eggs in salted water for 10–12 minutes until fully cooked. Transfer to ice water, cool completely, then peel and set aside.
Heat coconut oil in a large pot or skillet over medium heat. Add diced onion and sauté until soft and golden, about 5 minutes.
Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
Add garam masala, turmeric, cumin, and red curry paste (if using). Stir constantly for 1 minute to bloom the spices.
Pour in crushed canned tomatoes, coconut milk, and vegetable broth. Stir well to combine and bring to a gentle simmer.
Reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.
Gently add peeled hard-boiled eggs and simmer for 5 minutes to warm through and absorb flavors. Season with salt and black pepper to taste.
Squeeze fresh lime juice over the curry and garnish with chopped cilantro. Serve warm over basmati rice, with rice noodles, or alongside naan or pita bread.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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