Easy gluten free egg curry recipe

Gluten Free Quick Egg Curry Recipe

I just think eggs are the most versatile food ever – I eat them for breakfast, lunch, and dinner. I even keep a bowl of hard-boiled eggs in the fridge for quick snacks. It seems eggs are adaptable to almost every culture’s cuisine. Case in point – this gluten free egg curry recipe.

This curry is the perfect gluten free and vegetarian meal. It’s easy yet exotic, quick for a weeknight dinner or lunch, and most of all, delicious!

It starts with hard-boiled cage free eggs (I like Nature’s Yoke) that get slightly crisped up with a quick fry in turmeric-infused coconut oil. This not only makes the eggs taste amazing, the color is incredible!

Easy and delicious gluten free egg curry

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Easy gluten free egg curry recipe
Gluten Free Quick Egg Curry Recipe
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Course: Main Course
Cuisine: Indian
Servings: 4 people
Calories: 549 kcal
Author: Carol Kicinski
  • 8 large cage-free eggs
  • 4 tablespoons coconut oil divided
  • 1 large white onion cut in half and thinly sliced
  • 2-3 tablespoons gluten free curry paste
  • 1 (15-ounce) can chopped tomatoes undrained
  • 1 cup coconut milk
  • 1 tablespoon turmeric
  • 2 cups cooked rice
  • ¼ cup chopped cilantro
  • ¼ cup chopped cashews
  1. Place eggs in a single layer in a large pot and cover with 1 inch of cold water. Bring to a boil. As soon as the water reaches a rolling boil, remove from the heat, cover the pan, and let sit for 10 minutes. Drain and cover with cold water. Peel the eggs.
  2. While the eggs are cooking, make the curry. Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Add the onions and cook until the onions are soft and beginning to brown. Add the curry paste and cook, stirring, for 2 minutes. Add the tomatoes and coconut milk, bring to a boil, then lower the heat and simmer for about 10 minutes or until the sauce thickens.
  3. Heat the remaining coconut oil in a skillet over medium-high heat with the turmeric, stirring to make sure the turmeric fully dissolves. Add the eggs and fry, turning the eggs gently, until they are evenly colored and start to crisp up. Add the eggs to the curry sauce and stir gently.
  4. Serve the egg curry over cooked rice and garnish with cilantro and cashews.
Nutrition Facts
Gluten Free Quick Egg Curry Recipe
Amount Per Serving
Calories 549 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 26g 130%
Cholesterol 327mg 109%
Sodium 288mg 12%
Potassium 610mg 17%
Total Carbohydrates 35g 12%
Dietary Fiber 2g 8%
Sugars 5g
Protein 17g 34%
Vitamin A 37%
Vitamin C 16.8%
Calcium 12.3%
Iron 33.9%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cashews Cilantro Coconut Milk Curry Dinner Easy Eggs Gluten-Free Gluten-Free Recipes Lunch Rice Turmeric
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