Indian · Dinner
Curried Egg Stew (Dairy-Free)
Soft-boiled eggs simmered in a coconut-milk curry sauce built on onion, ginger, garlic, and warm spices—turmeric, cumin, coriander, and garam masala—finished with cilantro. The dairy-free coconut base replaces yogurt or cream for richness. Served with steamed basmati rice or warmed roti.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
412Calories
18.2gProtein
31.5gFat
14.8gCarbs
6.8gSugar
3.1gFiber
470mgSodium
372mgChol
16.7gSat Fat
680mgPotassium
100mgCalcium
3.7mgIron
1.3mcgVitamin B12
15mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
dairy-free
Instructions
1
Prep
Boil the 2 eggs for 8 minutes until set, then cool under cold water and peel them.
2
Saute
Heat the vegetable oil over medium heat and saute the onion, garlic, ginger, turmeric, and cumin for 4 minutes until softened and fragrant.
3
Simmer
Add the tomato, coriander, chili powder, coconut milk, and water; simmer over medium-low heat 6 minutes, stirring occasionally, until the sauce thickens.
4
Plate
Halve the eggs, nestle into the sauce, warm 2 minutes, then sprinkle with garam masala and cilantro before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 eggs (210g)
- 1/2 cup80g onion
- 2 clove2 clove garlic
- 11 inch (10g) ginger-fresh
- 2/3 cup160g tomato
- 2/3 cup160ml coconut milk
- 4 tsp4 tsp vegetable oil
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp coriander-ground
- 1/2 tsp1/2 tsp chili-powder
- 1/2 tsp1/2 tsp garam-masala
- 1/2 cup120ml water
- salt, to taste
- 2 tbsp2 tbsp cilantro, for garnish
