Coconut Keto Egg Curry
Boiled eggs are smothered in a creamy coconut Indian spiced sauce.
Servings
2
Ready In:
40 min
Calories:
532
Good For:
Main meal
Introduction
About this Recipe
We went years without eggs. Then one day, Devin express a desire for eggs. Sounded good to me! Usually we do not eat eggs, but I must admit, I had missed them and they seemed like a nice, albeit temporary, addition to our diet and cooking repartiore.
Nutrition
Well, it was time to get back to some keto cooking. I think all that ghee and carbohydrates finally added up, if you know what I mean. This is a really delicious keto egg recipe.
- Fat 61%
- Protein 29%
- Carbohydrates 10%
Coconut Keto Egg Curry
Hard boiled eggs in a coconut cream Indian spiced sauce
Ingredients
Equipment
Method
Boil Eggs
- Place the eggs in a pan and cover cold water. Bring to boil; slow boil for 3 minutes, turn off the heat and allow to cool at least ten minutes. Rinse with cold water and when cool enough, peel and set aside.
Prepare curry sauce
- Take a pinch of saffron threads, approximately ten, crush between fingers; place in a small bowl and add a splash of hot water to cover the threads, approximately 1 - 2 tsp. Set aside for later.
- Heat 1 tablespoon of ghee in a kadai pan. Add the cumin seeds and cook a few minutes over medium heat.
- Add the chopped onions and fresh ginger and cook a few minutes 'til onions are translucent. Add the tomatoes and continue cooking, stirring frequently, until the tomatoes are soft and cooked.
- Add the powdered spices i.e., Kashmiri red chili, Turmeric, Garam masala, Coriander; Salt & pepper. Stir and cook over medium-low heat for several minutes, being carefully not to burn it.
- Remove the well cooked tomato & onion; allow to cool. Blend to smooth paste in a food blender. Set aside.
- In the kadai pan, add another 1 tablespoon of ghee and pan fry the shelled boiled eggs, stirring and turning to brown all around. Remove and set aside.
- Add the tomato onion paste back to the kadai pan (eggs removed); stirring over low heat, maybe add a tablespoon of water to blend the paste well.
- Add the cup on coconut cream to the tomato onion mixture. Continue stirring and mixing well over low heat, simmering for about ten minutes. Add a bit more water if mixture gets too thick.
- Remove the pan from heat and add the saffron water threads and chopped cilantro and eggs. Mix and serve.
Notes
Keep it keto - Serve with cauliflower rice.
Curried Eggs with Cauliflower Rice
So if I’m going to try a keto diet again, rice is definitely out. Now’s the time to try out some cauliflower rice. This turned out so good! Yum!
