Coconut Egg Curry

Serves 4
Prep Time 5 min
Cook Time 15 min
Print Recipe
A comforting simple egg curry that gets its mellow flavours from turmeric and coconut milk. Not a very spicy curry (unless you choose to make it so!), but one with fragrant undertones thanks to nigella seeds and curry leaves.

Ingredients

  • 3 tbsp (45 mL) cooking oil
  • ½ tsp (2.5 mL) nigella seeds
  • 1 sprig curry leaves
  • 1 cup (250 mL) finely diced onion (1 large or 2 small)
  • 1 ¼ tsp (6.5 mL) ginger paste
  • 1 tsp (5 mL) garlic paste
  • ¾ tsp (4 mL) salt
  • 1 ¼ tsp (6.5 mL) red chili powder
  • ⅓ tsp (2 mL) turmeric powder
  • ½ cup (125 mL) water
  • 1 can coconut milk
  • 4 to 6 hard-boiled eggs
  • Additional coconut milk, chopped cilantro, curry leaves, sliced green chilies (optional garnishes)

Instructions

  • Step 1

    Heat the oil in a sauté pan on medium-high heat. Once it shimmers, add the nigella seeds and curry leaves. They will sizzle when they hit the oil.

  • Step 2

    Add the onion. Sauté, stirring occasionally, until the edges turn golden.

  • Step 3

    Add the ginger and garlic pastes. Sauté for 30 to 45 seconds or until the pastes lose their ‘raw’ smell.

  • Step 4

    Lower the heat to medium. Add the salt, red chili powder and turmeric. Sauté for 30 seconds, then add a splash of water to ensure the spices don’t burn.

  • Step 5

    Bring the curry to a boil. Cover and simmer for 10 minutes. 

  • Step 6

    Add the coconut milk and eggs and bring to a boil. Taste and adjust the seasonings as desired.

  • Step 7

    Garnish with a small drizzle of additional coconut milk, and chopped cilantro, curry leaves, and sliced green chilies. 

Paperclip IconTips

For a smoother curry, run the curry base through an immersion blender before adding the coconut milk and eggs.

Nutrition Facts

Per serving
Calories436
Fat40 g
Saturated Fat22 g
Trans Fat0 g
Carbohydrate1 g
Fibre1 g
Sugars6 g
Protein10 g
Sodium580 mg