Low Sodium Egg Curry

Indulge in the rich and flavorful experience of Low Sodium Egg Curry, a heart-healthy twist on a classic comfort dish. This recipe combines perfectly boiled eggs with a velvety coconut milk-based sauce infused with aromatic spices like turmeric, cumin, and garam masala—all prepared with minimal salt to keep it low in sodium. Fresh onion, tomato, ginger, and garlic create a robust base for the curry, while a delicate balance of chili powder and black pepper adds just the right amount of heat. Ready in just 40 minutes, this simple yet satisfying dish is perfect for busy weeknights or a wholesome weekend dinner. Serve it with fluffy rice or warm bread for a nutritious and delicious meal that’s as kind to your palate as it is to your health.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 6 large Eggs
• 1 large finely chopped Onion
• 2 medium finely chopped Tomato
• 1 tablespoon freshly grated Ginger
• 3 cloves minced Garlic
• 1 cup Coconut milk
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Cumin powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 2 tablespoons Oil
• 2 tablespoons chopped Cilantro
• 1 cup Water
• 0.25 teaspoon freshly ground Black pepper

Directions

Step 1

Place the eggs in a saucepan, cover them with water, and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 10 minutes. Transfer the eggs to a bowl of cold water and let them cool. Once cool, peel the eggs and set aside.

Step 2

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

Step 3

Stir in the grated ginger and minced garlic, cooking for about 2 minutes until fragrant.

Step 4

Add the chopped tomatoes and cook until they soften and the oil starts separating from the mixture, about 5-7 minutes.

Step 5

Mix in the turmeric, coriander, cumin, and red chili powder. Stir well to combine with the tomato-onion mixture.

Step 6

Pour in the coconut milk and water. Mix everything well and let it come to a gentle boil.

Step 7

Lower the heat, add the boiled eggs to the curry, and let them simmer in the sauce for about 10 minutes.

Step 8

Finish with a sprinkle of freshly ground black pepper and garam masala. Stir gently to incorporate.

Step 9

Garnish with chopped cilantro before serving warm with rice or bread.

Nutrition Facts

Serving size	(1284.1g)

Amount per serving	% Daily Value*
Calories	995.1

Total Fat 58.9g	0%
Saturated Fat 11.7g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1116mg	0%
Sodium 2839.4mg	0%
Total Carbohydrate 73.9g	0%
Dietary Fiber 7.7g	0%
Total Sugars 47.9g
Protein 44.7g	0%

Vitamin D 246IU	0%
Calcium 330.3mg	0%
Iron 10.2mg	0%
Potassium 1605.0mg	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: 52.8%

Protein: 17.8%

Carbs: 29.4%