Coconut Milk Egg Curry with Toasted Bread recipe

Name: Coconut Milk Egg Curry with Toasted Bread
Total time: 30 min
Yield: 3 servings
Cuisine: Indian-inspired
Ingredients: 400 ml Coconut Milk; 6 Eggs; 25 g Tomato Paste; 2 tsp Mustard; 6 slices Bread; 100 ml Water; to taste Salt; to taste Black pepper

Soft eggs simmered in a fragrant coconut milk sauce with tomato richness and a gentle mustard kick. A warming, creamy curry that works beautifully with toasted bread.

30 min · Medium · Indian-inspired Jump to method

Coconut Milk Egg Curry with Toasted Bread

Ingredients

3 servings

400 ml Coconut Milk
6 Eggs
25 g Tomato Paste
2 tsp Mustard
6 slices Bread
100 ml Water
to taste Salt
to taste Black pepper

Nutrition	Per serving
Calories	623 kcal
Protein	20.7 g
Carbohydrates	30.8 g
Fat	45.7 g
Saturated fat	28.8 g
Fibre	2.6 g
Sugar	4.2 g
Sodium	680 mg

Why this works

A rich, energy-dense curry with moderate protein, but high in saturated fat from coconut milk and eggs; best enjoyed as an occasional meal rather than an everyday lighter option.

High saturated fat. Coconut milk is the main source of fat here, so the dish is likely high in saturated fat, which may be a concern if eaten frequently.

Protein from eggs. Eggs provide a useful amount of complete protein, plus nutrients such as vitamin B12 and choline.

Low fibre. With only bread, tomato paste and spices contributing fibre, this meal is relatively low in fibre and could be more filling with added vegetables.

Method

Hard-boil the eggs, then peel and set aside.
Warm the coconut milk in a pan with the tomato paste and mustard, stirring until smooth.
Add a little water to loosen the sauce if needed, then simmer for 5 minutes.
Halve the eggs and add them to the sauce, turning gently to coat.
Toast or warm the bread and serve alongside the curry.

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