Keto Egg Curry

Indulge in the creamy, spice-infused goodness of Keto Egg Curry, a low-carb twist on a classic Indian dish that's perfect for keto enthusiasts. This flavorful recipe features perfectly boiled eggs gently simmered in a luscious coconut milk-based curry, infused with aromatic spices like turmeric, garam masala, and cumin. The use of coconut oil and the absence of starchy ingredients make it a guilt-free, keto-friendly option, while the bold flavors of garlic, ginger, and tomato paste elevate it to a restaurant-quality meal. Ready in just 40 minutes, this dish pairs beautifully with cauliflower rice or roasted veggies, making it a satisfying and wholesome choice for lunch or dinner. Bursting with flavor and brimming with healthy fats, this Keto Egg Curry is a must-try for anyone seeking a satisfying, low-carb meal with an Indian flair.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 6 eggs
• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ginger, grated
• 2 tablespoons tomato paste
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 0.5 teaspoon garam masala
• 0.5 teaspoon red chili powder
• 1 cup coconut milk
• 0.5 cup water
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Start by boiling the eggs. Place the eggs in a saucepan, cover them with water and bring to a boil. Once boiling, cover the pan, reduce the heat to low, and simmer for 10 minutes. After cooking, transfer the eggs to a bowl of cold water to cool before peeling.

Step 2

In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté until it turns translucent, about 5-6 minutes.

Step 3

Add the minced garlic and grated ginger to the skillet, and sauté for another 1-2 minutes until fragrant.

Step 4

Stir in the tomato paste, turmeric powder, coriander powder, cumin powder, garam masala, and red chili powder. Cook for 2-3 minutes, stirring frequently, until the spices are well blended and aromatic.

Step 5

Lower the heat to simmer, then pour in the coconut milk and water, stirring to combine. Season the sauce with salt and black pepper, and let it cook for about 5 minutes until slightly thickened.

Step 6

While the sauce is simmering, peel the boiled eggs and make small slits on them using a knife to allow the flavors to infuse.

Step 7

Gently add the eggs to the curry sauce, ensuring they are coated well. Let the eggs simmer in the sauce for another 5 minutes.

Step 8

Serve the keto egg curry hot, garnished with freshly chopped cilantro. Enjoy with cauliflower rice or a side of vegetables for a complete keto meal.

Nutrition Facts

Serving size	(858.4g)

Amount per serving	% Daily Value*
Calories	884.2

Total Fat 58.3g	0%
Saturated Fat 32.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1116mg	0%
Sodium 2862.7mg	0%
Total Carbohydrate 48.3g	0%
Dietary Fiber 6.0g	0%
Total Sugars 26.8g
Protein 42.1g	0%

Vitamin D 246IU	0%
Calcium 292.9mg	0%
Iron 10.6mg	0%
Potassium 1319.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.2%

Protein: 19.0%

Carbs: 21.8%