Whole30 Egg Curry
Dive into the vibrant flavors of this Whole30 Egg Curry, a wholesome and satisfying dish that’s perfect for clean eating enthusiasts. Packed with protein from tender hard-boiled eggs, this curry features a rich, creamy sauce made with coconut milk, aromatic spices like cumin, coriander, and turmeric, and a touch of heat from cayenne pepper. It’s a gluten-free, dairy-free recipe that comes together in just 40 minutes, making it ideal for weeknight dinners. With fresh ginger, garlic, and a garnish of cilantro, this dish delivers layers of bold flavor while staying true to Whole30 principles. Serve it with a side of roasted vegetables or cauliflower rice for a nourishing, guilt-free meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons coconut oil
- 1 large yellow onion
- 3 large garlic cloves
- 1 tablespoon fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 0.5 teaspoon cayenne pepper
- 14 ounces diced tomatoes
- 1 cup coconut milk
- 0.25 cup fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups water
Instructions
Start by boiling the eggs. Place the eggs in a saucepan and cover them with water. Bring to a boil, then reduce the heat to a low simmer and cook for about 10 minutes.
Once cooked, transfer the eggs to a bowl of ice water to cool. After a few minutes, peel the eggs and set them aside.
Heat the coconut oil in a large pan over medium heat.
Dice the onion finely, mince the garlic, and grate the ginger. Add them all to the pan and sauté until the onion is translucent, about 5 minutes.
Stir in the ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for 1-2 minutes until the spices are fragrant.
Add the diced tomatoes (with juice) into the pan and cook for another 5 minutes, allowing the mixture to thicken slightly.
Pour in the coconut milk and stir until well combined.
Season the curry sauce with salt and black pepper, then bring the sauce to a gentle simmer.
Gently place the peeled hard-boiled eggs into the curry sauce. Cover the pan and let it simmer for about 10 minutes, allowing the eggs to soak up the curry flavors.
Garnish with freshly chopped cilantro before serving.
Serve hot and enjoy your Whole30 Egg Curry!
Nutrition Facts
Calories |
956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 3313 mg | 144% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 34.9 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 455 mg | 35% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1903 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.
