Whole30 Egg Curry

Experience the vibrant flavors of this Whole30 Egg Curry, a hearty and wholesome dish that’s perfect for a healthy weeknight dinner or meal prep. This recipe masterfully combines hard-boiled eggs with a rich and fragrant spice-infused coconut curry sauce, creating a creamy and satisfying meal that’s both Paleo and Whole30-friendly. Featuring aromatic ingredients like cumin, coriander, turmeric, and fresh ginger, this one-pan dish is easy to prepare in under 40 minutes and packs a punch of bold, warming flavors. Finished with a sprinkle of fresh cilantro, it pairs beautifully with cauliflower rice or a simple side salad for a nourishing and perfectly balanced meal. Whether you're following a clean eating program or just looking for a comforting, nutritious dish, this Whole30 Egg Curry is sure to become a staple in your rotation.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 6 large eggs
• 2 tablespoons coconut oil
• 1 large yellow onion
• 3 large garlic cloves
• 1 tablespoon fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 0.5 teaspoon cayenne pepper
• 14 ounces diced tomatoes
• 1 cup coconut milk
• 0.25 cup fresh cilantro
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups water

Directions

Step 1

Start by boiling the eggs. Place the eggs in a saucepan and cover them with water. Bring to a boil, then reduce the heat to a low simmer and cook for about 10 minutes.

Step 2

Once cooked, transfer the eggs to a bowl of ice water to cool. After a few minutes, peel the eggs and set them aside.

Step 3

Heat the coconut oil in a large pan over medium heat.

Step 4

Dice the onion finely, mince the garlic, and grate the ginger. Add them all to the pan and sauté until the onion is translucent, about 5 minutes.

Step 5

Stir in the ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for 1-2 minutes until the spices are fragrant.

Step 6

Add the diced tomatoes (with juice) into the pan and cook for another 5 minutes, allowing the mixture to thicken slightly.

Step 7

Pour in the coconut milk and stir until well combined.

Step 8

Season the curry sauce with salt and black pepper, then bring the sauce to a gentle simmer.

Step 9

Gently place the peeled hard-boiled eggs into the curry sauce. Cover the pan and let it simmer for about 10 minutes, allowing the eggs to soak up the curry flavors.

Step 10

Garnish with freshly chopped cilantro before serving.

Step 11

Serve hot and enjoy your Whole30 Egg Curry!

Nutrition Facts

Serving size	(1638.5g)

Amount per serving	% Daily Value*
Calories	955.7

Total Fat 59.1g	0%
Saturated Fat 33.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1116mg	0%
Sodium 3313.2mg	0%
Total Carbohydrate 64.2g	0%
Dietary Fiber 13.3g	0%
Total Sugars 34.9g
Protein 45.0g	0%

Vitamin D 246IU	0%
Calcium 455.3mg	0%
Iron 12.0mg	0%
Potassium 1903.3mg	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: 54.9%

Protein: 18.6%

Carbs: 26.5%