Dairy-Free Curried Eggs
Discover the perfect fusion of bold Indian-inspired flavors and creamy richness with this "Dairy-Free Curried Eggs" recipe! Featuring tender hard-boiled eggs bathed in a luscious coconut milk-based curry sauce, this dish is packed with aromatic spices like turmeric, cumin, and curry powder, balanced by fresh ginger and garlic for layers of vibrant taste. Simmered to perfection, the silky sauce gets a tangy lift from lime juice and is topped with fresh cilantro for added freshness. Ready in just 40 minutes, this gluten-free and dairy-free wonder makes an excellent weeknight dinner when served with fluffy rice or hearty naan. Perfect for spice lovers and anyone seeking a unique twist on classic curried recipes!
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Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons coconut oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 13.5 oz (400 ml) canned coconut milk
- 2 tablespoons tomato paste
- 2 tablespoons, chopped fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh lime juice
Instructions
Place the eggs in a medium saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, turn off the heat and cover the pan. Let the eggs sit in hot water for 10 minutes.
While the eggs are resting, heat coconut oil in a large skillet over medium heat. Add diced onions and sauté until golden brown, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the curry powder, turmeric, and cumin to the skillet. Stir well to combine the spices with the onions and cook for 1 minute.
Pour in the coconut milk and add the tomato paste. Stir thoroughly to blend everything into a smooth sauce.
Simmer the sauce for 10 minutes, allowing it to thicken slightly. Stir occasionally to prevent sticking.
Peel the eggs and cut them in half. Gently place them into the curry sauce, cut side up, simmering for another 2 minutes to heat through.
Season the curry with salt and pepper, and add fresh lime juice for a touch of acidity.
Sprinkle chopped cilantro over the curried eggs before serving. Enjoy with a side of rice or gluten-free naan.
Nutrition Facts
Calories |
1755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.0 g | 199% | |
| Saturated Fat | 118.0 g | 590% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 6962 mg | 303% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 24.9 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 334 mg | 26% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 2295 mg | 49% | |
*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.
