Heart-Healthy Egg Curry

Indulge in the rich, comforting flavors of this Heart-Healthy Egg Curry—a delightful twist on a classic dish that's both nutritious and satisfying. This recipe combines protein-packed boiled eggs with a vibrant tomato-based curry infused with aromatic spices like turmeric, cumin, and coriander, all simmered in low-sodium vegetable broth for a perfectly balanced flavor. Fresh spinach adds a dose of greens, while a final garnish of fragrant cilantro brings freshness to every bite. With heart-friendly olive oil and minimal salt, this wholesome curry is a guilt-free treat that pairs beautifully with brown rice or whole-grain bread. Ready in just 30 minutes, it's the perfect weeknight meal for those seeking nourishing, flavorful comfort food.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 6 large Eggs
• 2 tablespoons Olive oil
• 1 medium, finely chopped Onion
• 3 minced Garlic cloves
• 1 inch piece, grated Ginger
• 2 large, finely chopped Tomato
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Garam masala
• 1 cup Low-sodium vegetable broth
• 2 cups, fresh and roughly chopped Spinach
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup, chopped Fresh cilantro

Directions

Step 1

Place the eggs in a pot and cover with cold water. Bring to a boil over medium-high heat, then turn off the heat and let the eggs sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool, then peel them and set aside.

Step 2

In a non-stick skillet, heat olive oil over medium heat.

Step 3

Add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 4

Stir in the minced garlic and grated ginger; cook for an additional 1 minute until fragrant.

Step 5

Add the chopped tomatoes, turmeric, coriander powder, and cumin powder. Stir well and cook for 5 minutes or until the tomatoes start to break down.

Step 6

Pour in the low-sodium vegetable broth, bring it to a simmer, and let it cook for 3-4 minutes until slightly thickened.

Step 7

Gently add the peeled eggs into the curry sauce. Cook for another 3 minutes, allowing the flavors to meld with the eggs.

Step 8

Stir in the fresh spinach and cook until wilted, about 2 minutes.

Step 9

Add salt and black pepper to taste, and sprinkle with garam masala. Stir gently to combine.

Step 10

Garnish with fresh cilantro before serving. Enjoy your heart-healthy egg curry with brown rice or whole-grain bread.

Nutrition Facts

Serving size	1167.4 grams (1167.4g)

Amount per serving	% Daily Value*
Calories	972

Total Fat 58.90g	76%
Saturated Fat 14.00g	70%
Polyunsaturated Fat 3.00g
Cholesterol 1116mg	372%
Sodium 5295mg	230%
Total Carbohydrate 63.80g	23%
Dietary Fiber 8.60g	31%
Total Sugars 39.50g
Protein 46.70g	93%

Vitamin D 246IU	1230%
Calcium 352mg	27%
Iron 12mg	66%
Potassium 1998mg	43%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.5%

Protein: 19.2%

Carbs: 26.3%