Egg Curry with Spinach and Coconut Milk
This quick and easy egg curry is rich in protein, low in carbs, and delightfully comforting, featuring hard-boiled eggs simmered in a creamy coconut milk sauce with wilted spinach.
10 min
Prep
10 min
Cook
4
Serves
380
Calories
Macros · per serving
30g protein
8g carbs
26g fat
Ingredients
For 4 servings
- 12 eggs
- 200 grams spinach
- 400 milliliters coconut milk
- 2 tablespoons olive oil
- 1 onion
- 2 cloves garlic
- 1 teaspoon ginger
- 2 tablespoons curry powder
- salt — to taste
- black pepper — to taste
Instructions
- 1
Place the eggs in a pot, cover with water, and bring to a boil. Cook for 8 minutes, then transfer to an ice bath to cool. Peel the eggs and set aside.
- 2
Heat olive oil in a large pan over medium heat. Finely chop the onion and add it to the pan, cooking until translucent, about 3 minutes.
- 3
Mince the garlic and ginger, add to the pan, and cook for 1 minute until fragrant.
- 4
Add curry powder, salt, and black pepper, stir well, and cook for another minute.
- 5
Pour in the coconut milk, stir to combine, and bring to a simmer.
- 6
Add the spinach to the pan and cook until wilted, about 2 minutes.
- 7
Gently add the peeled boiled eggs to the curry sauce, rolling them to coat in the sauce.
- 8
Serve hot, garnished with additional spinach if desired.
Cook it this week.
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