Recipe: A Luscious Indian Egg Curry with Chickpeas and Coconut milk

Recipe: A Luscious Indian Egg Curry with Chickpeas and Coconut milk

Try this flavorful and wholesome Indian egg curry with chickpeas and coconut milk for your mid-week healthy meal fix!

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As a busy mother of two kids, I am always looking for ways to incorporate protein into my children’s diet as well as mine. It is an essential macronutrient that should be consumed on a daily basis to maintain lean muscle mass, promote muscle growth and weight loss. My recipe is dairy-free and gluten-free. It is suitable for anyone following a paleo, keto, or low-carb diet.

Indian egg curry is a simple and wholesome dish for lunch or dinner. It is packed with protein and is perfect for ovo-vegetarians and meat eaters alike. This recipe for Indian egg curry with chickpeas and coconut is packed with robust flavors. It is creamy in texture and is the perfect comfort food for you and your family. Serve it alongside—white rice, quinoa, brown rice, naan, or paratha. It is a simple and quick meal that can be prepared within 30 minutes. All the ingredients are easy to find at your local grocery store or online. And most importantly, all the ingredients are budget friendly.

Ingredients:

6 to 8 hard boiled eggs (shells removed)

2 cans of chickpeas (organic, low sodium or no sodium)

1 can of Goya tomato salsa sauce with onion, garlic, & cilantro

1 tablespoon of Walkerswood Jerk seasoning paste (hot & spicy)

1 can of coconut milk

1 medium onion chopped

1.5 jalapenos or serrano peppers chopped (adjust to your spice level)

1 cup of chopped spinach

1 large clove of minced garlic

1 fist full of chopped cilantro

2 tablespoons of unrefined extra virgin organic coconut oil

1/4 teaspoon of mustard seeds

1/4 teaspoon of cumin seeds

1 teaspoon black pepper (or adjust as per your preferred taste)

1 teaspoon salt (or adjust as per your preferred taste)

1 teaspoon red chili powder (or adjust as per your preferred taste)

1 teaspoon turmeric powder (or adjust as per your preferred taste)

1/2 tsp garam masala (or adjust as per your preferred taste)

A minute pinch of sugar

Dash of lemon juice (as per your preferred taste)

1/2 teaspoon ginger powder (as per your preferred taste)

Directions:

Heat some oil, mustard seeds, and cumin seeds in a large non stick pan. Add in the chopped onions, jalapeno peppers, minced garlic, turmeric, red chili powder, garam masala, ginger powder and sauté until the contents soften. Next, add in freshly chopped spinach and cilantro. Allow the mixture to cool down.

Further ahead, add in the Walkerswood Jerk seasoning paste to the mixture and combine it all together. Then blend it down with a hand blender. For the next steps, add Goya tomato salsa sauce and coconut milk. Mix it well until it reaches a smooth consistency. Add black pepper, salt, pinch of sugar and lemon juice, all to your preferred taste.

Lastly, add in chickpeas and the hard boiled eggs. Cover and let the mixture simmer for about 10 minutes on medium heat. (You can adjust the taste at this point if you think it needs more garam masala, lemon, cilantro, etc.)

Once done, serve the egg curry hot with your choice of accompaniment and enjoy!

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