Low Sodium Curried Eggs

Transform your mealtime with the vibrant and flavorful "Low Sodium Curried Eggs," a heart-healthy twist on a classic dish. Perfectly hard-boiled eggs are bathed in a creamy, aromatic sauce featuring low sodium curry powder, unsweetened coconut milk, and the zesty brightness of fresh tomato, garlic, and ginger. This quick and nutritious recipe, ready in just 30 minutes, skips the salt without sacrificing rich, spicy flavor. Garnished with fresh cilantro and a touch of lemon juice, these curried eggs are perfect served over fluffy rice or paired with warm flatbread for a wholesome and satisfying meal. Whether you're looking for a low-sodium lunch idea or a bold vegetarian dinner, this dish delivers on taste and nutrition!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 3

Ingredients

• 6 large eggs
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, minced
• 2 teaspoons low sodium curry powder
• 1 medium fresh tomato, chopped
• 1 cup unsweetened coconut milk
• 2 tablespoons fresh cilantro, chopped
• 0.25 teaspoon black pepper
• 1 tablespoon lemon juice

Directions

Step 1

Place the eggs in a saucepan in a single layer, cover with water, and bring to a boil over medium-high heat.

Step 2

Once the water reaches a boil, cover the pot with a lid and remove it from heat. Let the eggs sit in the hot water for about 10 minutes.

Step 3

After 10 minutes, drain the hot water and fill the saucepan with cold water to cool the eggs. Once cooled, peel the eggs and set them aside.

Step 4

While the eggs are cooling, heat the olive oil in a medium-sized skillet over medium heat.

Step 5

Add the chopped onion to the skillet and sauté until it becomes translucent, about 4-5 minutes.

Step 6

Stir in the minced garlic and ginger and cook for another minute until fragrant.

Step 7

Add the low sodium curry powder to the skillet, stirring constantly for 1 minute to toast the spices.

Step 8

Add the chopped tomato to the skillet and cook until soft, about 2-3 minutes.

Step 9

Pour in the coconut milk, stir to combine, and bring the mixture to a simmer.

Step 10

Add the peeled eggs to the skillet and simmer the mixture for 5 minutes, coating the eggs in the curry sauce.

Step 11

Season with black pepper, adjust to taste if necessary.

Step 12

Stir in the lemon juice and garnish with fresh cilantro before serving.

Step 13

Serve the curried eggs warm, accompanied by rice or bread.

Nutrition Facts

Serving size	(816.9g)

Amount per serving	% Daily Value*
Calories	686.9

Total Fat 48.9g	0%
Saturated Fat 15.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1116mg	0%
Sodium 482.6mg	0%
Total Carbohydrate 29.7g	0%
Dietary Fiber 5.2g	0%
Total Sugars 9.3g
Protein 39.4g	0%

Vitamin D 240IU	0%
Calcium 683.9mg	0%
Iron 8.7mg	0%
Potassium 965.3mg	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: 61.4%

Protein: 22.0%

Carbs: 16.6%