Ingredients
Equipment
Method
- Hard-boil the eggs: Place eggs in a saucepan, cover with cold water by 1 inch. Bring to a boil, then remove from heat and cover. Let sit 10-12 minutes. Transfer to ice water, then peel. Use a fork to prick small holes all over each egg (this helps the curry penetrate).
- Sauté the aromatics: Heat ghee or avocado oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until golden brown and caramelized, about 6-7 minutes. Add the garlic and ginger, cooking for 1 minute until fragrant.
- Toast the spices: Add turmeric, cumin, coriander, garam masala, and chili powder to the pan. Stir constantly for 30 seconds until the spices are fragrant and toasted. This releases their essential oils.
- Build the sauce: Add the diced tomatoes and cook for 3-4 minutes until they break down and soften. Pour in the water or broth and coconut cream. Stir well to combine. Bring to a gentle simmer.
- Simmer the eggs: Gently add the pricked hard-boiled eggs to the sauce. Spoon sauce over the eggs to coat them. Simmer for 8-10 minutes, occasionally spooning sauce over the eggs, until the sauce thickens slightly and the eggs are heated through.
- Season and serve: Taste and adjust salt as needed. Remove from heat and let rest for 5 minutes (optional but recommended for better flavor). Garnish with fresh cilantro and serve hot.
Nutrition
Notes
Make it spicier: Add a sliced green chili with the garlic, or increase chili powder to 1 teaspoon.
Dairy-free confirmed: Ghee is technically dairy-free as the milk solids are removed, but use avocado oil if strictly avoiding all dairy derivatives.
Meal prep tip: The sauce freezes well for up to 3 months. Make a double batch and freeze in portions. Add freshly boiled eggs when ready to serve.
