When I want something quick, filling, and with a unique flavor, I make coconut milk egg curry. I first came across the idea on a website and found the combination of boiled eggs in a fragrant sauce intriguing. Now I cook it when I'm in the mood for something different, but without any hassle. The only unusual step is to temper the mustard seeds at the beginning – it’s worth it, and it’s not difficult.
Quick Info
Total time: approx. 40 minutes
Preparation time: 10-15 minutes
Cooking time: 25-30 minutes
Servings: 2-3
Difficulty: medium
Recipe type: main dish, everyday meal
Ingredients
5 hard-boiled eggs
1 onion
4 garlic cloves
1 hot pepper
2 tomatoes
1 teaspoon grated ginger
1 can coconut milk (about 400 ml)
1 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1 teaspoon curry powder
4 tablespoons olive oil
200 g green beans
1 tablespoon butter
Herbs (parsley or cilantro, to taste)
Salt, pepper
Instructions
1. Boil the eggs hard, then peel them and cut them in half lengthwise.
2. Heat a teaspoon of oil in a large skillet over medium heat. Add the mustard seeds and cover – they will pop quite a bit in the first few minutes. Let them cook for 1-2 minutes until they start to crackle.
3. Add the chopped onion and the minced hot pepper. Stir over medium heat for one minute.
4. Add the grated ginger and crushed garlic. Stir briefly, then add the paprika, turmeric, and curry powder. Cook for another half minute, just enough to release the spices' aromas.
5. Add the crushed or grated tomatoes directly into the skillet. Stir and let simmer on low heat for 5 minutes. The sauce should start to reduce a little.
6. Pour in the coconut milk, stir, and season with salt and pepper. Let it simmer for 3-4 minutes on low heat until the sauce thickens slightly.
7. Place the egg halves cut side up directly into the sauce. Try to distribute them as evenly as possible.
8. Cover the eggs with the sauce, either with a spoon or by gently tilting the skillet. Cook for another 5 minutes on low heat.
9. Turn off the heat, sprinkle with chopped herbs, and let the skillet sit covered for 10 minutes before serving.
Green Bean Side
1. While the sauce is cooking, boil the green beans in salted water for a few minutes until they soften but remain firm.
2. Drain the beans well.
3. In a small skillet, melt the butter, add the beans, and sauté for 1-2 minutes. Season with salt and pepper.
4. Serve the egg curry with the warm beans on the side.
Why I Make This Recipe Often
I love that it doesn’t take long and I only need regular ingredients plus coconut milk. It breaks my routine effortlessly. The combination of boiled eggs and aromatic sauce is hearty and works well whenever I don’t want meat.
Tips and Variations
Tips
- Boil the eggs longer to ensure they are hard, so they don’t break in the sauce.
- The mustard seeds pop a lot at first – cover them, or you’ll end up cleaning your stovetop.
- Don’t cook the sauce too vigorously after adding the eggs, just enough to let them absorb the flavors.
Substitutions
- You can use bell pepper instead of hot pepper if you prefer less spice.
- Canned coconut milk works best, but you can also try using plant-based cream if you don’t have it.
- Green beans can be frozen or fresh; it doesn’t matter.
Variations
- You can add more vegetables to the sauce – for example, zucchini or spinach, just make sure to cook them before adding the eggs.
- A few cumin seeds can be added along with the mustard for a stronger flavor.
- If you don’t have coconut milk, you can use full-fat yogurt, but it will have a different taste.
Serving Ideas
- It’s also good with plain rice, not just with beans.
- With fresh bread, you can scoop up the sauce from the plate.
- It can also be served with boiled potatoes, sliced.
Frequently Asked Questions
Will the eggs become too hard if I boil them in the sauce?
No, because once they are added to the sauce, they don’t need to be boiled for long, just heated and allowed to absorb the flavors.
Can I prepare everything in advance and reheat it?
Yes, but the thick sauce may firm up, and the eggs can take on a slightly rubbery texture when reheated.
If I don’t have mustard seeds, can I skip them?
Yes, they are not essential, but they add a distinct curry flavor. You can omit them.
What kind of coconut milk did you use?
Canned coconut milk, not the drinkable kind (which is thinner and more bland).
Nutritional Values
One serving (about one-third of the recipe) has approximately 380-420 kcal.
Protein: 14-16 g
Fat: 27-30 g (mostly from eggs and coconut milk)
Carbohydrates: 15-20 g
Values vary depending on the type of coconut milk and whether you use more or less oil/butter.
Storage and Reheating
It can be stored in the refrigerator for up to 2 days in a covered container. Reheat on low heat, ideally on the stovetop. The sauce will thicken; you can thin it with a little coconut milk or water. The eggs may become firmer when reheated, so it’s best to consume it fresh. The beans store well separately.
Quick Info
Total time: approx. 40 minutes
Preparation time: 10-15 minutes
Cooking time: 25-30 minutes
Servings: 2-3
Difficulty: medium
Recipe type: main dish, everyday meal
Ingredients
5 hard-boiled eggs
1 onion
4 garlic cloves
1 hot pepper
2 tomatoes
1 teaspoon grated ginger
1 can coconut milk (about 400 ml)
1 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1 teaspoon curry powder
4 tablespoons olive oil
200 g green beans
1 tablespoon butter
Herbs (parsley or cilantro, to taste)
Salt, pepper
Instructions
1. Boil the eggs hard, then peel them and cut them in half lengthwise.
2. Heat a teaspoon of oil in a large skillet over medium heat. Add the mustard seeds and cover – they will pop quite a bit in the first few minutes. Let them cook for 1-2 minutes until they start to crackle.
3. Add the chopped onion and the minced hot pepper. Stir over medium heat for one minute.
4. Add the grated ginger and crushed garlic. Stir briefly, then add the paprika, turmeric, and curry powder. Cook for another half minute, just enough to release the spices' aromas.
5. Add the crushed or grated tomatoes directly into the skillet. Stir and let simmer on low heat for 5 minutes. The sauce should start to reduce a little.
6. Pour in the coconut milk, stir, and season with salt and pepper. Let it simmer for 3-4 minutes on low heat until the sauce thickens slightly.
7. Place the egg halves cut side up directly into the sauce. Try to distribute them as evenly as possible.
8. Cover the eggs with the sauce, either with a spoon or by gently tilting the skillet. Cook for another 5 minutes on low heat.
9. Turn off the heat, sprinkle with chopped herbs, and let the skillet sit covered for 10 minutes before serving.
Green Bean Side
1. While the sauce is cooking, boil the green beans in salted water for a few minutes until they soften but remain firm.
2. Drain the beans well.
3. In a small skillet, melt the butter, add the beans, and sauté for 1-2 minutes. Season with salt and pepper.
4. Serve the egg curry with the warm beans on the side.
Why I Make This Recipe Often
I love that it doesn’t take long and I only need regular ingredients plus coconut milk. It breaks my routine effortlessly. The combination of boiled eggs and aromatic sauce is hearty and works well whenever I don’t want meat.
Tips and Variations
Tips
- Boil the eggs longer to ensure they are hard, so they don’t break in the sauce.
- The mustard seeds pop a lot at first – cover them, or you’ll end up cleaning your stovetop.
- Don’t cook the sauce too vigorously after adding the eggs, just enough to let them absorb the flavors.
Substitutions
- You can use bell pepper instead of hot pepper if you prefer less spice.
- Canned coconut milk works best, but you can also try using plant-based cream if you don’t have it.
- Green beans can be frozen or fresh; it doesn’t matter.
Variations
- You can add more vegetables to the sauce – for example, zucchini or spinach, just make sure to cook them before adding the eggs.
- A few cumin seeds can be added along with the mustard for a stronger flavor.
- If you don’t have coconut milk, you can use full-fat yogurt, but it will have a different taste.
Serving Ideas
- It’s also good with plain rice, not just with beans.
- With fresh bread, you can scoop up the sauce from the plate.
- It can also be served with boiled potatoes, sliced.
Frequently Asked Questions
Will the eggs become too hard if I boil them in the sauce?
No, because once they are added to the sauce, they don’t need to be boiled for long, just heated and allowed to absorb the flavors.
Can I prepare everything in advance and reheat it?
Yes, but the thick sauce may firm up, and the eggs can take on a slightly rubbery texture when reheated.
If I don’t have mustard seeds, can I skip them?
Yes, they are not essential, but they add a distinct curry flavor. You can omit them.
What kind of coconut milk did you use?
Canned coconut milk, not the drinkable kind (which is thinner and more bland).
Nutritional Values
One serving (about one-third of the recipe) has approximately 380-420 kcal.
Protein: 14-16 g
Fat: 27-30 g (mostly from eggs and coconut milk)
Carbohydrates: 15-20 g
Values vary depending on the type of coconut milk and whether you use more or less oil/butter.
Storage and Reheating
It can be stored in the refrigerator for up to 2 days in a covered container. Reheat on low heat, ideally on the stovetop. The sauce will thicken; you can thin it with a little coconut milk or water. The eggs may become firmer when reheated, so it’s best to consume it fresh. The beans store well separately.