Low Carb Egg Curry

Indulge in the rich, aromatic flavors of Low Carb Egg Curry, a wholesome and satisfying dish that's perfect for those seeking a keto-friendly meal. This recipe transforms humble hard-boiled eggs into a flavorful masterpiece, simmered in a creamy sauce made with coconut milk, ripe tomatoes, and fragrant spices like cumin, coriander, and garam masala. The base of sautéed onions, garlic, and ginger ensures a deep, bold flavor, while a garnish of fresh cilantro adds a vibrant finish. Quick to prepare in just 40 minutes, this filling curry pairs beautifully with riced cauliflower for a guilt-free, low-carb dining experience. Whether you're following a ketogenic diet or simply craving a hearty, protein-packed dish, this easy egg curry is sure to become a weeknight favorite!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 3

Ingredients

• 6 large eggs
• 2 tablespoons coconut oil
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 1 inch piece, grated ginger
• 14 ounces, diced canned tomatoes
• 1 cup coconut milk
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 2 tablespoons, chopped fresh cilantro
• 1 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Start by boiling the eggs. Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat, then remove from the heat, cover, and let sit for 9 minutes.

Step 2

Once the eggs are cooked, transfer them into a bowl filled with ice water and let cool for about 5 minutes. Peel the eggs and set aside.

Step 3

In a large skillet, heat the coconut oil over medium heat.

Step 4

Add the finely chopped onion and sauté until they become translucent, about 5 minutes.

Step 5

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Step 6

Add the diced tomatoes, bring to a simmer, and cook for about 5 minutes, stirring occasionally to break down the tomatoes.

Step 7

Pour in the coconut milk and stir to combine.

Step 8

Add ground cumin, ground coriander, ground turmeric, red chili powder, garam masala, salt, and black pepper. Mix well and let the curry base simmer for 5 more minutes to allow the flavors to meld.

Step 9

Carefully add the peeled hard-boiled eggs to the skillet, allowing them to bathe in the curry sauce. Gently stir the eggs to coat them with the sauce.

Step 10

Let the curry simmer for another 5 minutes, allowing the eggs to soak in the flavors.

Step 11

Garnish with fresh chopped cilantro before serving.

Step 12

Serve hot with a side of riced cauliflower for a low-carb meal option.

Nutrition Facts

Serving size	(1158.6g)

Amount per serving	% Daily Value*
Calories	1058.8

Total Fat 70.6g	0%
Saturated Fat 35.7g	0%
Polyunsaturated Fat 3.9g
Cholesterol 1123.9mg	0%
Sodium 3358.6mg	0%
Total Carbohydrate 61.3g	0%
Dietary Fiber 12.3g	0%
Total Sugars 37.0g
Protein 45.2g	0%

Vitamin D 246IU	0%
Calcium 406.0mg	0%
Iron 12.4mg	0%
Potassium 1913.5mg	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: 59.9%

Protein: 17.0%

Carbs: 23.1%