Indian-style egg curry
This recipe is traditionally served for breakfast, but please don't get discouraged, it is a great option for any meal of the day. If you want a vegan option, replace the boiled eggs with tofu, tempeh, vegan “meatballs” or soy chunks.
When thinking of breakfast, Indian egg curry might not be the first dish that comes to mind, but it’s a fantastic way to start the day with bold flavors and nourishing ingredients. This rich, spiced curry features boiled eggs simmered in a fragrant tomato-based sauce infused with warming spices like cumin, turmeric, and garam masala.
Unlike typical Western breakfasts, egg curry provides a savory and protein-packed option that keeps you full for hours. Served with fluffy rice, gluten-free naan, or even a side of roasted vegetables, it makes for a comforting yet energizing meal.
The depth of flavors, combined with the soft texture of the eggs, offers a satisfying contrast that wakes up your taste buds and sets a delicious tone for the day. Also, this recipe is full of diversity and antioxidants as it uses an array of flavors to create the creamy sauce.
For those who love to explore global flavors, Indian egg curry is a must-try dish that brings warmth, spice, and nourishment to the table.
Recipe
Ingredients
10 boiled eggs
2 Tbsp avocado oil
spices: 1 Tbsp garlic-ginger paste, 1 tsp pink Himalayan salt, 1/2 tsp black pepper powder, 1/4 tsp cinnamon powder, 1/4 tsp cardamom powder, 1/4 tsp chili flakes, 1 tsp garam masala, 1 tsp coriander powder, 1/2 tsp turmeric powder, 1/2 tsp cumin powder
1/2 chopped red onion
2 Tbsp tomato paste
1 cup of water
1/2 cup of coconut milk
2 Tbsp dried kasuri methi
fresh chopped coriander for decoration
Instructions
Prepare all the ingredients in advance to ensure you have everything ready and don’t forget anything.
Boil the eggs, peel them, and gently poke them with a fork to help them absorb more flavor.
Heat the oil in a pot over medium heat. Add all the spices and toast them for 1 minute, stirring constantly to prevent burning.
Stir in the chopped onion, tomato paste, and coconut milk. Let it simmer for about 3 minutes, stirring occasionally to prevent sticking.
Add the peeled boiled eggs, water, and dried kasuri methi leaves. Continue to simmer on low heat for another 8-10 minutes, stirring occasionally.
Garnish with freshly chopped cilantro before serving.
For the perfect pairing, serve this dish with my gluten-free naan or coconut rice.
Enjoy!
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana