Experience the creamy and aromatic sensations of this coconut cream egg curry that will leave you wanting more. With tender boiled eggs immersed in a velvety coconut sauce, this dish is a tropical paradise on your plate. This curry is quick and a healthy and it can be customized by adjusting the thickness of the sauce with water or using coconut milk instead. Explore the secrets behind this irresistible masterpiece and escape into a world of coconut-infused bliss. Are you ready for a taste of tropical heaven? Let’s dive in!
Why use coconut cream?
Coconut cream is unsweetened, low in carbs, and dairy-free, making it a great option for those following a keto diet. It is high in saturated fat and calories, but it also contains small amounts of protein and carbohydrates. It can help boost your potassium intake, which helps in maintaining fluid balance and blood pressure levels. Additionally, Potassium is important for managing blood sugar levels and keeping bones healthy. Overall, coconut cream helps to improve the nutrition, texture and flavor of egg curry.
How to make coconut cream egg curry
To make coconut cream egg curry, you will need to gather the following ingredients:
- Boiled eggs. Boiled eggs are the star of the dish. Hard-boil them before adding to the curry.
- Coconut cream. Coconut cream imparts a creamy texture, subtle sweetness, and a tropical essence to the curry. It is the thick, rich, and luscious part of coconut milk, extracted from grated coconut flesh. Its velvety nature balances the spiciness of the dish and adds depth to the overall flavor profile.
- Vegetable oil. Used for sautéing the onions, garlic, and ginger, vegetable oil provides a neutral base for building the flavors of the curry. It helps in bringing out the aroma and enhances the infusion of spices into the dish.
- Onions, Garlic, and Ginger: The holy trinity of Indian cooking, onions, garlic, and ginger form the foundation of the curry’s flavor. Finely chopped onions are sautéed until translucent, while minced garlic and grated ginger add a robust and aromatic touch, creating a fragrant base for the curry.
- Tomato Puree: Pureed tomatoes add a tangy sweetness to the curry. They also contribute to the rich and smooth texture of the sauce, combining with the coconut cream to create a velvety gravy that coats the eggs beautifully.
- Ground Spices (Cumin, Coriander, Turmeric, Red Chili, Garam Masala): The combination of ground spices brings the signature flavors to the dish. Cumin and coriander add earthiness and warmth, turmeric imparts a vibrant yellow hue, and red chili powder adds a hint of spiciness. Garam masala is a final touch that elevates the aroma and taste with its unique blend of spices.
- Fresh Cilantro Leaves: Used as a garnish, fresh cilantro leaves provide a burst of freshness to the dish. They add a vibrant green color and a refreshing herbal note that complements the richness of the coconut cream.
- Salt. An essential ingredient in any dish, salt enhances the overall flavors and balances the sweetness of coconut cream and tomatoes, as well as the spiciness of the curry
Instructions
Step 1: Boil the Eggs
To make coconut cream egg curry, begin by boiling and peeling the eggs, then set them aside. This will help them absorb the curry flavors well.
Step 2: Make the tomato puree
Follow the instruction on how to make tomato sauce at home for a homemade tomato puree for the egg curry. Omit using garlic and ginger when making the puree. Alternatively, use a store-bought puree to cut the time taken to prepare the dish. The first method is highly recommended though.
Step 3: Sauté the onion, garlic and ginger
Heat the vegetable oil over medium heat in a cooking pan/wok. Sauté the finely chopped onions until they become translucent, about 3 minutes. Add minced garlic and ginger to the onion and sauté for another 2 minutes.
Step 4: Add spices
Reduce the heat and add ground cumin, coriander, turmeric, red chili powder, and a pinch of salt. Stir and let the spices cook for 2 minutes to blend and release their flavors. This adds great taste to the egg curry.
Step 5: Add tomato puree
Stir in the pureed tomatoes (or tomato paste), and let them cook for 5 minutes and blend with the spices.
Step 6: Add coconut cream
Add coconut cream to the curry and stir gently until it blends well. The coconut cream gives the curry a creamy texture. You can add water to adjust the thickness if desired.
Step 7: Add the Eggs and Garam Masala (or Royco)
Add boiled eggs to the coconut cream curry. Let them soak up the flavors. Sprinkle with garam masala or Royco. Simmer for 3 more minutes.
Step 8: Garnish and serve
Garnish with fresh parsley (dhania) leaves for a burst of freshness and visual appeal then serve. Coconut cream egg curry pairs well with rice, chapati (flat bread) or naan. Try it with jollof rice for a rich flavor and extra nutrients.
Tips and tricks of making coconut cream egg curry
If your coconut cream egg curry is too thick, add water to thin it.
To balance the flavor in your curry, add a bit of lemon juice or tamarind paste for acidity. This is for people who do not like dishes that have a lot of spices.
You can always customize your curry by adding other ingredients such as green peas, bell peppers, or potatoes.
Frequently Asked Questions
Coconut cream is commonly used in curries and sauces to add flavor, texture, and depth.. It adds creaminess and thickness to curries thus creating a texture that coats the ingredients and the curry itself. This helps give the curry a hearty and satisfying feel. It also adds a distinctive and pleasant flavor to curries. This flavor balances and complements other flavors in the curry. Additionally, coconut cream helps to mellow spiciness in curries. It helps to balance and complement other flavors.
Coconut cream acts as a natural emulsifier thus helping to bind the sauce and ingredients together. It prevents the separation of liquids and solids, resulting in a more cohesive and visually appealing curry. Not forgetting the aroma, coconut cream helps to enhance the aroma making the dish more aromatic and inviting.
Yes, coconut cream can thicken curries. The natural starches and fat in coconut cream can help thicken curries when added and simmered. As the liquid in the curry evaporates and the flavors concentrate, the coconut cream contributes to a thicker and creamier curry. However if you’re aiming for a thicker curry, you can add more coconut cream or reduce the liquid content by allowing the curry to simmer uncovered for a longer period. This is because coconut cream has most of the water content removed during processing and therefore its inability to make a thicker curry compared to coconut milk. Coconut milk contains a higher water content than the cream.
Coconut cream egg curry
Ingredients
- 4 Organic eggs hard-boiled
- 1 Cup Coconut cream
- 1 Cup Tomato puree 2 large tomatoes
- 4 cloves Garlic minced
- 1 tsp ginger paste
- 1 Onion finely chopped
- ½ tsp Turmeric Powder
- ½ tsp Cumin powder
- ½ tsp coriander powder
- 1 tbsp Garam masala/Royco
- Vegetable cooking oil
- salt to taste
- ½ cup Water
- Fresh parsley
Instructions
Step 1: Boil eggs
- Hard-boil eggs and peel the egg shells, then set them aside.
Step 2: Make tomato puree
- Chop the tomatoes and blend them with a blender to make tomato puree
Step 3: Sauté onion, garlic, ginger
- Heat the vegetable oil over medium heat in a cooking pan/wok.
- Sauté the finely chopped onions until they become translucent.
- Add minced garlic and ginger to the onion and sauté for 2 minutes.
Step 4: Add spices
- Lower the heat to prevent burning, and add ground cumin, ground coriander, turmeric powder, red chili powder, and a pinch of salt..
- Stir well and allow the spices to cook for 2 minutes to blend and release their aromas.
Step 5: add tomato puree
- Stir in the pureed tomatoes (or tomato paste), and let them cook for 5 minutes and blend with the spices.
Step 6: Add coconut cream
- Pour in coconut cream and gently stir until it blends well with the tomato and spice mixture.
- You may add some water, if you like to adjust the thickness of the curry.
Step 7: add eggs and garam masala (Royco)
- Cut the boiled eggs into halves and carefully place them into the coconut cream curry. The eggs will soak up the flavors in the mixture. Sprinkle garam masala or Royco (Kenyan seasoning brand) into the mixture for a final infusion of flavors and simmer for another 3 minutes.
Step 8: Garnish and serve
- Garnish with chopped fresh parsley (dhania) leaves.
- Serve with rice, chapati or naan.
