If there is an Indian comfort curry for me, this is it. Eggs are high in protein, about 6.3 g per egg, and also a good source of 14 essential nutrients including; Vitamins A, D and B12 and most important of all it is a good source of choline. Choline is best known to improve brain health and function. Loaded with Omega essentials as well, eggs truly are natures vitamin.

Eggs can be also high in dietary cholesterol. As South Asians, we are predisposed to heart disease. If someone in your family is at high risk for heart disease or has high cholesterol, I recommend eating only the egg whites. I only eat the egg white and occasionally have a yolk. It’s okay for growing children to eat yolks, (Vitamins A and B2 are essential for growth and development) and it definitely adds a necessary flavor to the sauce.

Eggs are the perfect low calorie protein and the most affordable choice as well.

Stay Healthy.

Harj

Print Recipe

Egg Curry-Natures Vitamin

Course

Main Course

Prep Time

20 minutes

Cook Time

45 minutes

Servings

people

Ingredients

• 4 eggs hard-boiled
• 1 cinnamon stick
• 2 cardamom pods
• 2 garlic clove finely chopped
• 1/2 inch ginger grated
• 1 medium onion finely chopped
• 1 green chilli finely chopped
• 1/2 cup unsweetened coconut shredded
• 5 fresh curry leaves
• 1 tsp garam masala powder
• 1 tsp turmeric powder
• 1 tsp chilli powder (optional)
• salt (to taste)
• 1 tblsp coconut or avocado oil

Course Main Course Prep Time 20 minutes Cook Time 45 minutes Servings people Ingredients 4 eggs hard-boiled 1 cinnamon stick 2 cardamom pods 2 garlic clove finely chopped 1/2 inch ginger grated 1 medium onion finely chopped 1 green chilli finely chopped 1/2 cup unsweetened coconut shredded 5 fresh curry leaves 1 tsp garam masala powder 1 tsp turmeric powder 1 tsp chilli powder (optional) salt (to taste) 1 tblsp coconut or avocado oil

Instructions

1. Boil eggs
2. Peel and set aside boiled eggs
3. Heat 1 tablespoons oil in a deep pan or wok.
4. Add cinnamon stick, cardamom pods and allow it to infuse the oil for a minute. Add garlic, ginger and onion. Sprinkle salt (if using) and sauté until onion turns light golden brown. This should take about 3 to 4 minutes.
5. Next, add curry leaves, green chili, chilli powder and turmeric powder. Give a stir and pour unsweetened shredded coconut. Add a little bit of water and cook for 2 more minutes.
6. Finally, drop the hard-boiled eggs and add garam masala powder. Check for salt and add any, if required.
7. Allow it to cook for a minute more.
8. If it’s too dry and you prefer it with more gravy, add water or coconut milk and continue cooking for a few more minutes.
9. Serve it warm with Indian flat bread (naan) or steamed rice. To be healthy please make brown rice or serve over some cooked quinoa. If you prefer naan, use whole wheat or gluten free versions.

Recipe Notes

Life is so busy that I plan all of my week’s meals on the weekend and then set one day aside (only 2-3 hours) to prep all my foods. If you are making egg curry during the weekday you can easily boil and peel the eggs ahead of time. Store in airtight container until you are ready to cook the dish. This will save you almost all the prep time. You can take it one step further by cutting up the onion, garlic, and ginger as well. But be warned, as tight as you seal this, the odor will seep into your fridge and wreak havoc on your fruits and veggies.

Share this Recipe