Paleo Egg Curry

Experience the rich, aromatic flavors of this Paleo Egg Curry, a wholesome dish that combines tender boiled eggs with a luscious coconut milk-based curry infused with warming spices like turmeric, cumin, and coriander. Perfectly suited for paleo enthusiasts, this recipe swaps traditional dairy for creamy coconut milk, creating a gluten-free, dairy-free, and grain-free option that doesn’t skimp on taste. With just 10 minutes of prep time and a one-pan cooking method, this dish is as simple as it is satisfying. Serve it over cauliflower rice or alongside your favorite paleo-friendly sides for a nourishing meal brimming with bold, comforting flavors.

Nutriscore Rating: 62/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 6 large eggs
• 2 tablespoons coconut oil
• 1 large, finely chopped onion
• 2 teaspoons ginger-garlic paste
• 2 medium, finely chopped tomato
• 1 cup coconut milk
• 1 tablespoon curry powder
• 0.5 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon red chili powder
• 1 teaspoon, or to taste salt
• 2 tablespoons, chopped fresh cilantro
• 1 cup water

Directions

Step 1

Begin by boiling the eggs: Place the eggs in a pot with enough water to cover them. Bring to a boil and then reduce the heat to low. Let them simmer for about 10 minutes. Remove from heat and transfer the eggs to a bowl of cold water. Once cooled, peel the eggs and set aside.

Step 2

Heat the coconut oil in a large pan over medium heat. Add the finely chopped onion and sauté until translucent, about 4-5 minutes.

Step 3

Add the ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.

Step 4

Stir in the chopped tomatoes and cook until they soften, around 5 minutes.

Step 5

Add the curry powder, ground turmeric, ground cumin, ground coriander, red chili powder, and salt. Stir well until the spices are well combined with the tomato mixture.

Step 6

Pour in the coconut milk and water, stirring to combine. Allow the mixture to come to a gentle simmer.

Step 7

Gently add the peeled eggs to the curry and spoon the sauce over them. Let the curry simmer for an additional 10 minutes, allowing the flavors to meld together.

Step 8

Taste and adjust the salt if necessary.

Step 9

Garnish the curry with freshly chopped cilantro before serving.

Step 10

Serve hot with cauliflower rice or your choice of paleo-friendly sides.

Nutrition Facts

Serving size	(1292.9g)

Amount per serving	% Daily Value*
Calories	994.6

Total Fat 58.7g	0%
Saturated Fat 33.0g	0%
Polyunsaturated Fat 0.6g
Cholesterol 1116mg	0%
Sodium 7242.4mg	0%
Total Carbohydrate 73.4g	0%
Dietary Fiber 7.3g	0%
Total Sugars 48.0g
Protein 44.3g	0%

Vitamin D 246IU	0%
Calcium 321.0mg	0%
Iron 14.7mg	0%
Potassium 1575.8mg	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: 52.9%

Protein: 17.7%

Carbs: 29.4%