Keto Egg Curry

Keto Egg Curry is a rich and flavorful Indian dish that combines hard-boiled eggs with a spicy, aromatic coconut-based sauce. This low-carb delight is perfect for a satisfying lunch while keeping your keto goals in mind.

Ingredients

• Eggs - 4 large
• Coconut oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1 inch, grated
• Green chili - 1, slit
• Tomato - 1 medium, pureed
• Coconut milk - 200 ml
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Salt - to taste
• Fresh cilantro - for garnish

Steps

1. Boil the eggs in water for 10 minutes, then cool them in ice water, peel, and set aside.
2. In a pan, heat coconut oil over medium heat and add chopped onions, sauté until golden brown.
3. Add minced garlic, grated ginger, and slit green chili to the onions, cooking for another 2 minutes.
4. Stir in the pureed tomato and cook until the oil separates, about 5 minutes.
5. Mix in turmeric powder, red chili powder, coriander powder, and salt, cooking for another minute.
6. Pour in the coconut milk, stir well, and let the mixture simmer for 5 minutes.
7. Add boiled eggs to the curry, gently coating them with the sauce, and simmer for another 5 minutes.
8. Sprinkle garam masala and garnish with fresh cilantro before serving.

Nutrition

• Calories: 380
• Protein: 19 g
• Carbs: 9 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 370 mg
• Total Fat: 30 g
• Saturated Fat: 25 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in healthy fats from coconut milk, promoting satiety.

Tags