Dairy-Free Anda Curry
Indulge in the vibrant and flavorful 'Dairy-Free Anda Curry,' a hearty take on the classic Indian egg curry that's perfect for those avoiding dairy without compromising on taste. This recipe features tender hard-boiled eggs simmered in a luscious, spice-infused coconut milk sauce, offering a creamy texture and rich aroma. With a foundation of sautéed onions, ginger-garlic paste, and a harmonious blend of cumin, coriander, turmeric, and garam masala, every bite is bursting with authentic Indian flavors. Ready in just 45 minutes, this comforting dish is ideal for weeknight dinners or special occasions. Garnished with fresh cilantro and paired with steamed rice or warm naan, this curry is a gluten-free, dairy-free delight that brings bold flavor to your table. Perfect for egg lovers and spice enthusiasts alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large eggs
- 1 cup coconut milk
- 3 tablespoons vegetable oil
- 1 medium, finely chopped onion
- 1 tablespoon ginger-garlic paste
- 2 medium, pureed tomato
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon garam masala
- 1 teaspoon or to taste salt
- 1 cup water
- 2 tablespoons, chopped fresh cilantro
Instructions
Start by hard-boiling the eggs: Place the eggs in a pot of cold water, ensuring they are completely submerged. Bring to a boil, then reduce the heat to medium and simmer for 10 minutes. Remove from heat, drain, and transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs and set aside.
In a large pan, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until golden brown.
Add the ginger-garlic paste to the onions and sauté for another 2 minutes until the raw smell disappears.
Stir in the tomato puree and cook until the oil starts to separate from the mixture, about 5 minutes.
Add the cumin powder, coriander powder, red chili powder, turmeric powder, and salt. Cook for 2 minutes, stirring continuously to blend the spices.
Pour in the coconut milk and water, stirring to combine. Bring the curry to a gentle boil, then reduce the heat and let it simmer for 10 minutes.
Carefully add the peeled hard-boiled eggs into the curry, gently stirring to coat the eggs with the sauce. Cook for another 5 minutes, allowing the flavors to infuse the eggs.
Add the garam masala and stir well. Taste and adjust salt if necessary.
Garnish the curry with freshly chopped cilantro before serving.
Serve the Dairy-Free Anda Curry hot with rice, roti, or naan for a complete meal.
Nutrition Facts
Calories |
1069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 5206 mg | 226% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 45.7 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 314 mg | 24% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1533 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
