Dairy-Free Anda Curry

Experience the comforting warmth of Dairy-Free Anda Curry, a luscious Indian-inspired dish that’s both rich and wholesome without a drop of dairy. This recipe features tender hard-boiled eggs simmered in a velvety coconut milk-based curry, infused with aromatic spices like cumin, coriander, and garam masala. With a vibrant tomato and onion base, this curry strikes the perfect balance between bold flavors and creamy textures. Quick and easy to prepare in just 45 minutes, it’s an ideal choice for weeknight dinners or when hosting guests. Serve it alongside fluffy basmati rice, soft naan, or warm rotis to soak up every last drop of the flavorful sauce. Perfect for those seeking a dairy-free twist on a classic Anda Curry, this dish is sure to become a household favorite!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

In a large pan, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until golden brown.

Step 3

Add the ginger-garlic paste to the onions and sauté for another 2 minutes until the raw smell disappears.

Step 4

Stir in the tomato puree and cook until the oil starts to separate from the mixture, about 5 minutes.

Step 5

Add the cumin powder, coriander powder, red chili powder, turmeric powder, and salt. Cook for 2 minutes, stirring continuously to blend the spices.

Step 6

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.

Step 7

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.

Step 8

Add the garam masala and stir well. Taste and adjust salt if necessary.

Step 9

Garnish the curry with freshly chopped cilantro before serving.

Step 10

Serve the Dairy-Free Anda Curry hot with rice, roti, or naan for a complete meal.

Nutrition Facts

Serving size	(1254.7g)

Amount per serving	% Daily Value*
Calories	1069.1

Total Fat 70.2g	0%
Saturated Fat 15.4g	0%
Polyunsaturated Fat 25.4g
Cholesterol 1116mg	0%
Sodium 5206.4mg	0%
Total Carbohydrate 70.1g	0%
Dietary Fiber 7.0g	0%
Total Sugars 45.7g
Protein 43.9g	0%

Vitamin D 246IU	0%
Calcium 314.5mg	0%
Iron 10.8mg	0%
Potassium 1533.4mg	0%

*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.

Source of Calories

Fat: 58.1%

Protein: 16.1%

Carbs: 25.8%