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healthy vegetarian recipes

Egg Curry Recipe with Coconut

This egg and coconut curry recipe is easy to prepare and, as per the title, includes two extremely healthy ingredients.
5 from 11 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 4 portions
Calories 323 kcal


For the homemade masala:

  • 1 tbsp Sunflower Oil or any non-flavored oil, such as vegetable oil
  • 300 g Shallots
  • 100 g Fresh Coconut Grated
  • 1 tsp Chopped Ginger
  • 1 tsp Chopped Garlic
  • ¼ tsp Turmeric
  • ¼ tsp Garam Masala
  • 1 tsp Coriander Powder
  • 1/2 tsp Kashmiri Red Chili Powder

Other ingredients:

  • 1 tbsp Sunflower Oil or any non-flavored oil, such as vegetable oil
  • 100 g Shallots
  • Salt to taste
  • 15 Curry Leaves
  • 6 Eggs
  • Salt to Taste
  • pinch of garam masala if wanted


  • Boil the eggs, peel, and slit on the sides; this will allow the masalas to penetrate the eggs.
  • In a pan, add one tablespoon of sunflower oil and warm up on a low flame; once warm, add 300g of thinly chopped shallots, the grated coconut, ginger, garlic and sauté until golden brown.
  • Once this mixture is golden brown, add the turmeric, garam masala, coriander powder, and the Kashmiri chili powder, mix and cook for 1-2 minutes, or until the spices are cooked; do this always on a low flame.
  • Once this is cooked, remove it from the flame and allow it to cool down for 5 minutes. Once cooled down lightly, blend the masala mixture until smooth; this will be thick and if needed add a tiny amount of water, but try to keep it to as little as possible. Once done, set aside.
  • In a larger pan, add one tablespoon of sunflower oil, warm up on medium and once warm add the remaining thinly sliced onions and a pinch of salt; sauté the onions until golden, then add the blended onion and coconut masala.
  • Mix well the two mixtures in the pan and allow to cook until the oil separates from the spices.
  • Add the curry leaves to the pan and mix well.
  • After about 20-30 seconds, add water as per preference; I like my curry medium-to-thick, therefore add only about one cup of water. Once the water is added, bring the curry to a boil and add the slit eggs.
  • Allow the eggs to simmer, on a very low flame, in the curry for about five minutes, then add a pinch of garam masala, if liked, and adjust the salt.
  • Divide into four plates, by dividing two of the eggs in half, and serving one and a half egg in each, and enjoy!



Notes on the recipe:
If you do not have shallots, you can use regular onions for this recipe.
Should you like your recipe less spicy or spicier, you can adjust the quantity of red chili powder used. I used Kashmiri chili powder, which has great red color but is slightly less spicy; should you be using red chili powder, ensure you are mindful as this is normally spicier.
I use fresh ginger and garlic, but you can use paste if you do not have the fresh one; be mindful with quantities as the paste can be stronger in flavor.


Serving: 1gCalories: 323kcalCarbohydrates: 22gProtein: 12gFat: 22gSaturated Fat: 10gTrans Fat: 1gCholesterol: 246mgSodium: 115mgPotassium: 534mgFiber: 6gSugar: 10gVitamin A: 576IUVitamin C: 84mgCalcium: 99mgIron: 3mg
Keyword coconut cookies, Egg Curry Recipe, Healthy Curry
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