Coconut Keto Egg Curry

Boiled eggs are smothered in a creamy coconut Indian spiced sauce.

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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.

Coconut Keto Egg curry IndiOdyssey Feast

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% 61%
Protein 29% 29%
Carbohydrates 10% 10%

Coconut Keto Egg Curry

Hard boiled eggs in a coconut cream Indian spiced sauce

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Course: Main Course

Cuisine: Indian, Keto

Keyword: Coconut Curry, curry, Eggs, Keto, Lacto-Ovo-Vegetarian

Prep Time: 10

Cook Time: 20

Boil Eggs: 10

Servings:

Calories: 532kcal

Equipment

1 Kadai pan, Or large fry pan
1 Food blender
1 Sauce Pan For boiling eggs

Ingredients

Boiled Eggs

6 Eggs

Curry sauce

2 tbsp Ghee Or oil of your choice; separated
1 tsp Ginger Fresh grated
1 tsp Cumin seeds
1½ tbsp Onion Fresh Chopped, approx. ½ small onion
1 Tomato Small, chopped
1 tsp Turmeric powder
1 tsp Garam masala
1 tsp Coriander powder Fresh is always best
½ tsp Kashmiri red chili powder
½ tsp Black Peppercorn Freshly ground
1 tsp Himalayan pink salt
1 cup Coconut cream
1 tbsp Cilantro Fresh & finely chopped
10 Saffron threads Crushed and soaked in a bit of hot water

Instructions

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.

Nutrition

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!