Dairy-Free Egg Curry

Indulge in the creamy, flavorful comfort of Dairy-Free Egg Curry—a vibrant, spice-infused dish that's perfect for those seeking a dairy-free twist on classic Indian cuisine. This recipe features tender, boiled eggs simmered in a luscious coconut milk curry sauce, enriched with aromatic spices like garam masala, turmeric, and Kashmiri red chili powder. The combination of sauteed onions, fresh tomatoes, and a fragrant ginger-garlic paste forms a robust base, while mustard and cumin seeds add a delightful nuttiness. Ready in just 45 minutes, this wholesome curry pairs beautifully with steamed rice or warm, dairy-free bread, making it an easy yet satisfying meal for four. Packed with bold Indian flavors and free from dairy, this egg curry will leave your taste buds craving more!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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).

Step 3

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.

Step 4

Mix in the ginger-garlic paste and sauté for another 1-2 minutes until the raw aroma disappears.

Step 5

Stir in the tomatoes and cook until they soften and the oil starts separating from the mixture.

Step 6

Add ground turmeric, coriander, garam masala, and red chili powder. Sauté for 1-2 minutes, ensuring the spices are well incorporated.

Step 7

Pour in the coconut milk and water, season with salt and black pepper, and bring the mixture to a gentle boil.

Step 8

Gently add the peeled boiled eggs into the curry. Stir carefully to avoid breaking them. Simmer for 5-6 minutes to absorb the flavors.

Step 9

Adjust seasoning if necessary. Garnish with freshly chopped cilantro leaves before serving.

Step 10

Serve hot with steamed rice or dairy-free bread.

Nutrition Facts

Serving size	(1307.1g)

Amount per serving	% Daily Value*
Calories	991.8

Total Fat 60.9g	0%
Saturated Fat 33.1g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1116mg	0%
Sodium 2866.6mg	0%
Total Carbohydrate 67.7g	0%
Dietary Fiber 10.2g	0%
Total Sugars 34.4g
Protein 46.0g	0%

Vitamin D 246IU	0%
Calcium 369.9mg	0%
Iron 12.4mg	0%
Potassium 1865.6mg	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: 54.7%

Protein: 18.3%

Carbs: 27.0%