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Coconut Egg Curry

Ashley Thomas
  • minutes
  • Serves 2 to 3

INGREDIENTS

4

eggs, hard-boiled and peeled

2 tbsp

coconut oil

1 tsp

black mustard seeds

2

dried red chillies

1

onion, roughly chopped

1

Serrano peppers, slit

1 tsp

turmeric

1/2 tsp

salt (adjust to taste)

1/4 tsp

black pepper

1/4 tsp

meat masala

1

sprig of fresh curry leaves

1 13.5 ounce can

of organic full-fat coconut milk