Coconut Keto Egg Curry

Hard boiled eggs in a coconut cream Indian spiced sauce

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

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.

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.

Keep it keto - Serve with cauliflower rice.