Dairy-Free Curried Eggs

Discover the rich, aromatic flavors of Dairy-Free Curried Eggs—a hearty, protein-packed dish that’s bursting with bold spices and creamy coconut milk. Perfect for those seeking dairy-free comfort food, this recipe combines perfectly boiled eggs with a luscious curry sauce infused with turmeric, cumin, and fresh ginger. The sauce is thickened with tomato paste and brightened with a splash of lime juice for a balanced, zesty finish. Ready in just 40 minutes, it’s an easy yet satisfying meal that pairs beautifully with fluffy rice or gluten-free naan. Garnished with fresh cilantro, this dish is a vibrant, nutrient-rich take on classic curried eggs that’s perfect for brunch, lunch, or dinner.

Nutriscore Rating: 46/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.

Step 4

Add the curry powder, turmeric, and cumin to the skillet. Stir well to combine the spices with the onions and cook for 1 minute.

Step 5

Pour in the coconut milk and add the tomato paste. Stir thoroughly to blend everything into a smooth sauce.

Step 6

Simmer the sauce for 10 minutes, allowing it to thicken slightly. Stir occasionally to prevent sticking.

Step 7

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.

Step 8

Season the curry with salt and pepper, and add fresh lime juice for a touch of acidity.

Step 9

Sprinkle chopped cilantro over the curried eggs before serving. Enjoy with a side of rice or gluten-free naan.

Nutrition Facts

Serving size	(984.3g)

Amount per serving	% Daily Value*
Calories	1754.8

Total Fat 155.0g	0%
Saturated Fat 118.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1116mg	0%
Sodium 6962.5mg	0%
Total Carbohydrate 57.4g	0%
Dietary Fiber 5.3g	0%
Total Sugars 24.9g
Protein 51.0g	0%

Vitamin D 246IU	0%
Calcium 334.3mg	0%
Iron 32.6mg	0%
Potassium 2295.4mg	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: 76.3%

Protein: 11.2%

Carbs: 12.6%