Coconut Egg Curry


by: Angry Asian

Indian Vegetarian Curry


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serves: 4

8 eggs, hard-boiled

2 stick cinnamon

2 cardamom pods

4 cloves garlic, finely chopped

1 inch ginger, grated

1 medium onion, finely chopped

1/2 cup sweetened shredded coconut

5 leaves fresh curry

1 1/2 teaspoon garam masala powder

1 1/2 teaspoon turmeric powder

1 teaspoon chili powder

1/2 teaspoon all-purpose flour

1/4 cup unsweetened almond milk



Nutrition Facts
Coconut Egg Curry

Servings Per Recipe: 4

Amount per Serving

Calories: 274

  • Total Fat: 14.6 g
  •     Saturated Fat: 7.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 333.9 mg
  • Sodium: 193.3 mg
  • Total Carbs: 22.7 g
  •     Dietary Fiber: 2.1 g
  •     Sugars: 17.1 g
  • Protein: 13.8 g

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1.  Cut the hard-boiled egg in half and rub it lightly with all-purpose flour, salt, turmeric and chili powder. In a pan, heat some oil and fry the eggs for a couple of minutes. Keep it aside once done. Heat 2 tablespoons oil in a deep pan or wok. Add cinnamon stick, cardamom pods and allow it to infuse the oil for a minute. Add garlic, ginger and onion. Sprinkle salt and sauté until onion turns light golden brown. Should take about 3 to 4 minutes. Next, add curry leaves, and turmeric powder. Give a stir and pour unsweetened shredded coconut. Add a little bit of water and cook for 2 more minutes. Finally, drop the fried hard-boiled eggs and add garam masala powder. Check for salt and add any, if required. Allow it to cook for a minute more. If it’s too dry and you prefer it with more gravy, almond milk and continue cooking for a few more minutes. Serve it warm with Indian flat bread or steamed rice.

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