Keto Egg Curry
I’m always in a curry to get things done
We often make egg curry in my house. More often than not, it’s chicken curry or prawn curry that is left over but the meat is finished and the gravy is left. We generally boil a few eggs and throw it into that and we’ve got an egg curry. That’s the cheats way and a handy tip to have. Today though I’m making it from scratch, with the sole purpose of creating a Keto egg curry.
Up the Fat
Normally when I make Keto curries I use some kind of cream to up the fat content and make it more rich. However, I feel not every curry needs cream. Sometimes you just want that straight up curry. However coconut cream would go really well with this egg curry. It’s a great way to up the fat. Another great option is making cauliflower rice to go with this and top it was a tablespoon of butter and then pour the curry over that.
Nutrition Info (Per serving)
- Calories: 251
- Net Carbs: 6g
- Carbs: 7g
- Fat: 18g
- Protein: 14g
- Fiber: 1g
This recipe makes 2 serving. Get this recipe on myfitnesspal.
Egg Curry
Ingredients
- 4 Boiled Eggs
- 50 grams Onion
- 100 grams Tomato
- 10 grams Ginger
- 5 grams garlic
- 1 Green Chilly
- 1 tbsp Ghee Try this one
- Coriander to garnish
- Salt
- 1/4 Tsp Turmeric I recommend this one
- 1/2 Tsp Red Chilly Powder I use this
- 1/2 Tsp Coriander Powder I recommend this one
- 1/4 Tsp Garam Masala I recommend this one
Instructions
- Bring the eggs to room temperature and place in boiling water for 6 minutes
- Peel and set the eggs aside
- Make a paste from the onion, ginger, garlic and chilly.
- Make a puree with the tomato
- Heat the ghee in a saucepan and fry the onion, ginger, garlic and chilly paste till brown
- Add in the tumeric, chilli powder, coriander powder and garam masala
- Cook for 2 minutes and add in the tomato puree, salt and water.
- Cover and cook for 10 minutes.
- Add in the eggs and cook for a further 2 minutes
- Garnish with coriander and serve
Can we have the spice quantities added? They are missing at the moment, from salt down.
Will fix that but generally start with 1/4 tsp of everything and add to taste. I’ll put that in though.
I have a coworker who eats lots of plain boiled eggs. I made this recipe for her and blew her mind!!! We both loved it. I shared the recipe with her. I’m sure we will both make it again soon!
How much water do you add? Thanks!
Just eyeball it depending on how thick/thin you want it.