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Keralan Coconut Egg Curry

Keralan Coconut Egg Curry

4.5rating out of 5

(1821 reviews from our customers)

Prep Time

30 min



This dish sees perfect just-set hard boiled eggs snuggled into caramelised onion and sweet potato in a creamy curried coconut sauce. Served with buttered sultana rice, fresh coriander and nigella seeds. Proper, healthy comfort food. Eggscellent stuff!

Prep Time

30 min



What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 onion
30g sultanas
3 British free range eggs †
3 garlic cloves
1 20g coriander
nigella seeds 2
1 1 tsp nigella seeds
FLECKED coconut cream 50g
1 flecked coconut cream sachet (50g)
1 tsp bright yellow turmeric
1 vegetable stock cube †
1 tbsp home blend curry powder
300g sweet potatoes
1 130g basmati rice
You Will Need
Butter, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 bag of sultanas (30g)
  • British free range eggs<span class="strong">†</span>
  • 1 garlic clove
  • 20g coriander
  • 1 tsp nigella seeds
  • 50g solid coconut cream
  • 1 tsp ground turmeric
  • vegetable stock pot<span class="strong">†</span>
  • 1 tbsp curry powder
  • 300g sweet potatoes
  • 130g basmati rice
Typical Values per 100g per serving
Energy 793 kJ
189 kcal
3322 kJ
790 kcal
of which saturates
7.2 g
4.7 g
30 g
19.9 g
of which sugars
25.8 g
6 g
108.2 g
25.1 g
Fibre 1.9 g 8.1 g
Protein 5.6 g 23.6 g
Salt 0.72 g 3.03 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 bag of sultanas (30g)
sultanas, sunflower oil
British free range eggs
1 garlic clove
20g coriander
coriander (100%)
1 tsp nigella seeds
nigella seeds
50g solid coconut cream
white coconut kernal 100%
1 tsp ground turmeric
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
300g sweet potatoes
130g basmati rice
basmati rice
  • Allergens highlighted by † (eggs, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Keralan Coconut Egg Curry

Boil a kettle

Peel and finely slice the onion[s]

Chop the sweet potatoes (skins on) into bite-size pieces

Peel and finely chop (or grate) the garlic

Place the coconut cream sachet[s] in a mug and cover with boiled water (this softens the naturally hard cream)

2 Keralan Coconut Egg Curry

Heat a pot, with a matching lid, with a drizzle of vegetable oil over a high heat

Once hot, add the basmati rice, sultanas and 350ml [700ml] cold water

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked, then remove from the heat and keep covered until serving

3 Keralan Coconut Egg Curry

Meanwhile, add the eggs to a separate pot of salted boiled water over a high heat (salt prevents the eggs from cracking)

Once boiling, boil for exactly 7 min, for perfect, mid-boiled eggs

Meanwhile, fill a bowl of very cold water with ice (Gousto's ice packs are perfect) ready for cooling your eggs quickly later

4 Keralan Coconut Egg Curry

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a matching lid, with 2 tbsp [4 tbsp] vegetable oil over a medium-high heat

Once hot, add the onion with a big pinch of salt and cook for 5 min or until slightly softened

Once softened, add the sweet potato, garlic, curry powder and turmeric and cook for 5 min further

5 Keralan Coconut Egg Curry

Meanwhile, once the eggs are done, drain and add them to your ice water (this stops them from cooking further and helps them peel easier)

Tip: no ice? Run them under very cold running water for 3 min, then set aside in a bowl of cold water

6 Keralan Coconut Egg Curry

Dissolve the stock cube[s] in 200ml [400ml] boiled water

Combine the softened coconut cream with the stock and add it to the pan

Reduce the heat to medium-low, cover and cook for 5-10 min or until the sweet potato is fork- tender

7 Keralan Coconut Egg Curry

Meanwhile, peel the cooled eggs and cut them in half

Chop the coriander finely, including the stalks

Stir a large knob of butter through the cooked rice and season generously with salt and pepper


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Gently stir the eggs into the curry until warmed

Remove from the heat and stir in the coriander

Serve the curry over the buttered rice and garnish with nigella seeds


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