Rinse the Sona Masoori rice in a fine-mesh sieve until the water runs clear, then combine with 1.25 cups of water in a small pot.
Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed.
Place the eggs in a large saucepan and cover with cold water; bring to a rolling boil, then remove from heat and let stand for 9 minutes.
Transfer the eggs to an ice bath, then peel and slice them in half once cooled.
Heat the avocado oil in a large skillet over medium heat and sauté the diced onion until it becomes soft and translucent.
Stir in the minced garlic and grated ginger, cooking for 60 seconds until the mixture smells aromatic and savory.
Add the cubed potato, turmeric, cumin, coriander, salt, and pepper, stirring to coat the vegetables in the spices.
Pour in the tomato puree and low-fat coconut milk, bringing the mixture to a gentle simmer for 12 minutes until the potatoes are fork-tender.
Gently fold the halved eggs and garam masala into the curry sauce, heating for an additional 2 minutes.
Divide the cooked rice and the egg curry into three equal portions to enjoy for your upcoming meals.