Dairy-Free Egg Curry
Indulge in the rich and comforting flavors of *Dairy-Free Egg Curry*, a delightful twist on a classic dish that’s perfect for a wholesome meal. This recipe features perfectly boiled eggs nestled in a luscious coconut milk base, infused with aromatic spices like cumin, mustard seeds, garam masala, and Kashmiri red chili powder. The creamy curry is dairy-free, making it suitable for those with lactose sensitivities or who prefer plant-based alternatives. In just 45 minutes, you’ll create a vibrant, restaurant-quality dish that pairs beautifully with steamed rice or warm, dairy-free flatbread. Packed with warmth and bold flavors, this one-pot meal is a satisfying addition to your weeknight rotation or a showstopping centerpiece for a dinner gathering.
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Recipe Information
Ingredients
- 6 large eggs
- 1 large onion
- 2 medium tomatoes
- 4 cloves garlic cloves
- 1 inch piece fresh ginger
- 1 cup coconut milk
- 1 cup water
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon kashmiri red chili powder
- 0.5 cup fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Boil the eggs: Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce heat to a simmer and cook for 10 minutes. Remove from heat, drain, and transfer the eggs to cold water. Once cool enough to handle, peel the eggs and set aside.
Prepare the base: Finely chop the onion, tomatoes, garlic, and ginger. Set aside the chopped onion, tomatoes, and ginger-garlic paste (made by crushing the garlic and ginger together).
Heat coconut oil in a large pan over medium heat. Add mustard seeds and cumin seeds. When the seeds begin to splutter, add the chopped onions and sauté until golden brown.
Mix in the ginger-garlic paste and sauté for another 1-2 minutes until the raw aroma disappears.
Stir in the tomatoes and cook until they soften and the oil starts separating from the mixture.
Add ground turmeric, coriander, garam masala, and red chili powder. Sauté for 1-2 minutes, ensuring the spices are well incorporated.
Pour in the coconut milk and water, season with salt and black pepper, and bring the mixture to a gentle boil.
Gently add the peeled boiled eggs into the curry. Stir carefully to avoid breaking them. Simmer for 5-6 minutes to absorb the flavors.
Adjust seasoning if necessary. Garnish with freshly chopped cilantro leaves before serving.
Serve hot with steamed rice or dairy-free bread.
Nutrition Facts
Calories |
992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2867 mg | 125% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 34.4 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 370 mg | 28% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1866 mg | 40% | |
*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.
