Coconut Milk and Curry Frittata

I hope you all are having a wonderful holiday season!!

This morning I put together a Coconut Milk and Curry Frittata. Sounds crazy, right? Crazy but good!! Authentic Indian egg curry recipes usually include a list of ingredients as long as my arm and on a Tuesday morning with all my kids home from school, I decided to whip up a frittata with the same concept of egg curry but much faster and easier.  The end result was delicious and a hit with all three boys!!


Coconut Milk and Curry Frittata

7 eggs

½ red onion, finely diced

2 cups fresh spinach, chopped

¼ cup coconut milk

2 tablespoons tomato paste

1 tablespoon curry powder

1 tablespoon coconut oil

Sea salt to taste

Heat the coconut oil in a medium sized skillet, add the onions and cook until the onions begin to caramelize.  While the onions are cooking whisk together the eggs, coconut milk, tomato paste, curry powder and salt.  Rowan helped me whisk and then I used a hand held mixer to make sure all the ingredients were well blended.  Add the spinach to the onions and oil and cook until the spinach is wilted.  Evenly spread the onion and spinach mixture over the bottom of the skillet and pour in the egg mixture.  Cover and cook over medium low heat for 4 minutes.  Transfer the frittata to the oven and cook under the broiler uncovered for another 2 -3 minutes or until the frittata is cooked all the way through.  Slice like a pizza and serve.


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  1. Judah says

    We gave this a shot tonight for dinner with a few changes based on what we had in the fridge.
    I used 1 large shallot and 1/4 sweet onion instead of the red onion. Also used bell peppers, 1 yellow and 1 green, as we had no spinach.

    We added some shrimp to the top before we put it under the broiler.

    Was awesome. Nice and light and fluffy. Thanks for posting

    • Sarah says

      Hey Judah, I love love love the shrimp idea! I’m totally adding that next time I make this, and my kids are huge shrimp fans so it should be a winner for all of us, thanks for the suggestion!

  2. Jeannine says

    I made a batch this morning & it turned out absolutely perfect! I shared your recipe link with friends, hoping they give it a try. People who think they just “can’t live” without milk & cheese need to make this frittata. The coconut milk gives this dish the necessary “fluff” & the curry powder gives it so much flavor, you don’t miss cheese AT ALL. This recipe (in addition to your many others!) will become a major repeat meal at our house.

  3. Ann Kingman says

    I’m always so confused when paleo recipes call for coconut milk. Is it the stuff in the can from the Asian foods section of the market, or the stuff in “milk-like” containers near the soy, rice and almond milks? Is there even a difference? Thanks — just found your site and am happily exploring.

    • Sarah says

      Hi Ann! If I am ever cooking with coconut milk, I tend to always use the canned coconut milk. I use the Chao Koh brand found at most major grocery stores. Here’s a link to a few other great brands. The one in the milk carton is probably the So Delicious brand which I also like to use to make smoothies for my kids! : )

  4. Rachel says

    I don’t currently have any oven safe frying pans or saute pans. I would like to just buy one thing to start with and I’m wondering what you recommend. Would a saute pan be more versatile? Would it work for something like this? Thanks!

    • Sarah says

      Hi Rachel, I would recommend starting with a saute pan. It has the deeper sides and is more versatile. If you check out my amazon store and click on kitchen essentials, you can see the cookware I recommend. I would stick to stainless steel or cast iron. Non-stick is pretty scary stuff health wise.

      • Sharyn says

        I use ceramic cookware made by Earth Cheft and it’s fantastic. The company is big on being environmentally friendly and the prices are affordable. I live in Canada and found it at The Bay and also Zellers. I tried using stainless steel but found food was sticking to it, but then again that was when I was ‘scared’ of using too much oil.

        Have a wonderful day :)

  5. Emily says

    Question regarding Coconut Milk and Almond Milk. Can you recommend a brand?? I looked at some at the store over the weekend and all that I could find had additives. We are trying to incorporate more Paleo eating into our lifestyle and I would like to try coconut or almond milk but wasn’t sure about your thoughts. Thanks!!!

  6. Stephanie says

    I love eggs but am getting a little bored of my basic spinach/egg/avocado breakfast! I cannot wait to make this!

  7. Jen says

    I just bought your book and made the stuffed peppers tonight. Yum! Started a low carb diet 1 week ago after reading Taubes book Why we Get Fat. I have been following your blog all week and I am inspired to move from low-carb to Paleo as a long-term lifestyle. I am not ready to add fruit yet and haven’t given up cheese, otherwise I am almost there.

    My biggest struggle is not being able to find everything. I have tried 3 stores and can’t find coconut oil, but did find the flour, flakes, and milk. Is it ok to use olive or peanut oil instead? I will be in Minneapolis in a few weeks and plan to visit trader joes. Hopefully I can find

  8. John says

    Wow this is amazing. I added some white pepper because I personally believe everything needs a bit of pepper. But the recipe is tasty and easy to do. Perfect for a lazy sunday morning.

  9. Jennifer says

    This is my second day of this Paleo journey and I am overly thankful to have found your site! I made this for breakfast and it was awesome! Thanks!

  10. says

    The Savage Race team members introduced me to the Paleo Solution by Robb Wolf and after only 4 weeks, I’ve slimmed down almost 15 lbs and my boyfriend has dropped 1o. He was was skeptical at first but we’re learning, slowly, how to maintain energy levels. Anyway – I love this recipe and can’t wait to try it – we both love curry and coconut. I need some eggs most mornings to get me going.

  11. lenny says

    Yay! Was getting bored with usual breakfasts (oatmeal, regular frittatas, scrambles…etc) and my first try at this came out really well. I did have trouble blending in the tomato paste, probably bc I only had a fork at my disposal. Think I’ll use fresh tomatoes next time instead. Thanks for sharing!

  12. Anjela says

    Hi! I love your site! Thank you so much! Would love to try some of the coconut recipes but I get a severe migraine if I eat coconut. I was hoping you could give me a substitute for coconut milk and oil. Thank you!

  13. Marlene says

    I thought this recipe would be great but I don’t have any Curry powder but I have Curry sauce from a previous recipe, could I substitute the sauce for the powder & how much? thank you

  14. Krista says

    Just tried this out this morning. We didn’t have any spinach on hand so I used broccoli instead. Yum! Thanks for the great recipe.

  15. TRACY says

    Hello! I am very new to this paleo diet (and cooking in general)… starting tomorrow… I am not too fond of the flavor of curry, do you know of another type of seasoning that would substitute smoothly?

  16. David says

    I don’t handle tomatoes (nightshades) well – any suggestions on a substitute or the tomato paste? Or should I just skip it and replace it with nothing?

  17. Chyanne says

    I just made this using a few table spoons of curry paste instead of the tomato sauce and curry powder. It’s… still pretty darn awesome! Thanks so much for the recipe, we have it quite often around this house!

  18. Casey says

    what is a serving size?? I got the 30 day paleo transformation and I’m doing it by myself so I”m trying to figure out how much I should be making for me?


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