Low Sodium Egg Curry
Indulge in the comforting flavors of 'Low Sodium Egg Curry,' a delicious twist on a classic dish that’s perfect for those watching their salt intake. This hearty recipe features tender boiled eggs simmered in a creamy coconut milk-based curry infused with aromatic spices like turmeric, cumin, coriander, and garam masala. Fresh ginger, garlic, and tomatoes bring a vibrant depth of flavor, while a sprinkle of black pepper adds a touch of warmth without relying on excessive sodium. Quick to prepare in just 40 minutes, this wholesome dish pairs beautifully with steamed rice or warm bread for a satisfying, low-sodium meal. Perfect for busy weeknights or cozy family dinners, this egg curry is as nutritious as it is flavorful. Keywords: low sodium recipe, egg curry, coconut milk curry, healthy dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large Eggs
- 1 large finely chopped Onion
- 2 medium finely chopped Tomato
- 1 tablespoon freshly grated Ginger
- 3 cloves minced Garlic
- 1 cup Coconut milk
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Oil
- 2 tablespoons chopped Cilantro
- 1 cup Water
- 0.25 teaspoon freshly ground Black pepper
Instructions
Place the eggs in a saucepan, cover them with water, and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 10 minutes. Transfer the eggs to a bowl of cold water and let them cool. Once cool, peel the eggs and set aside.
In a wide pan, heat oil over medium heat. Add the finely chopped onion and sauté until golden brown.
Stir in the grated ginger and minced garlic, cooking for about 2 minutes until fragrant.
Add the chopped tomatoes and cook until they soften and the oil starts separating from the mixture, about 5-7 minutes.
Mix in the turmeric, coriander, cumin, and red chili powder. Stir well to combine with the tomato-onion mixture.
Pour in the coconut milk and water. Mix everything well and let it come to a gentle boil.
Lower the heat, add the boiled eggs to the curry, and let them simmer in the sauce for about 10 minutes.
Finish with a sprinkle of freshly ground black pepper and garam masala. Stir gently to incorporate.
Garnish with chopped cilantro before serving warm with rice or bread.
Nutrition Facts
Calories |
995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2839 mg | 123% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 47.9 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 330 mg | 25% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1605 mg | 34% | |
*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.
