Goan Egg Curry in Spiced Coconut Gravy

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Hard-boiled eggs simmered in a rich and aromatic coconut gravy infused with traditional Goan spices for a comforting curry. This Indian-inspired vegetarian recipe, ready in about 40 minutes, pairs hard-boiled eggs, fresh grated coconut, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 hard-boiled eggs
• 3/4 cup fresh grated coconut
• 1 large (180 g) onion, finely chopped
• 1 medium (120 g) tomato, chopped
• 1 green chili, slit
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 3 garlic cloves, minced
• 3 tbsp vegetable oil
• 1.5 cups water
• to taste salt
• 2 tbsp fresh coriander leaves, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a deep skillet over medium heat. Add 1 tsp mustard seeds and 1/2 tsp cumin seeds; cook for 1 minute until they begin to pop.
2. Step 2: Add 1 large finely chopped onion, 3 minced garlic cloves, and 1 slit green chili. Sauté for 6 minutes until the onions turn golden and fragrant.
3. Step 3: Stir in 1 medium chopped tomato, 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp coriander powder. Cook for 4-5 minutes until the tomatoes soften and the oil separates.
4. Step 4: Add 3/4 cup fresh grated coconut and 1.5 cups water. Bring to a simmer and cook for 10 minutes, stirring occasionally until the sauce thickens slightly.
5. Step 5: Carefully add 6 hard-boiled eggs (peeled) to the curry and simmer for 5 minutes to absorb the flavors.
6. Step 6: Season with salt to taste and garnish with 2 tbsp chopped fresh coriander leaves. Serve hot with steamed rice or bread.