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
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Gluten Free Quick Egg Curry Recipe

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian
Servings: 4 people
Calories: 549kcal
Author: Carol Kicinski

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • 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.
  • Serve the egg curry over cooked rice and garnish with cilantro and cashews.

Nutrition

Nutrition Facts
Gluten Free Quick Egg Curry Recipe
Amount Per Serving
Calories 549 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 26g130%
Cholesterol 327mg109%
Sodium 288mg12%
Potassium 610mg17%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 5g6%
Protein 17g34%
Vitamin A 1850IU37%
Vitamin C 13.9mg17%
Calcium 123mg12%
Iron 6.1mg34%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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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