The Vegetarian Ketogenic Diet is becoming more and more widely used and with it comes the demand for meat-free meals. A great Keto Vegetarian dish is our Low Carb Indian Boiled Egg Curry.
Our Low Carb Indian Boiled Egg Curry is a mild to medium heat dish, depending on the type and size of the chili you use. I used a tasty little Serrano Chili, grown in my own tiny garden, and resulted in a lovely medium heat curry.
This recipe for Low Carb Indian Boiled Egg Curry makes 4 serves, each serving contains 2 boiled eggs.
It’s a widely known fact that curries taste better the next day once the spices have had time to release their flavors, if you feel the same way, make your curry sauce the day before. Resume the recipe from step 6 when you’re ready to eat.
Low Carb Indian Boiled Egg Curry Ingredients
- 3 tablespoons of Ghee
- 1 small Onion, diced
- 2 cloves of Garlic, roughly chopped
- 1 fresh Serrano Chili, roughly chopped
- 1 teaspoon of Turmeric
- 1 teaspoon of Garam Masala
- ½ teaspoon of Ginger, ground
- ½ teaspoon of Coriander, ground
- ½ teaspoon of Cumin, ground
- ¼ cup of Tomato Puree
- ½ teaspoon of Pepper
- 1 teaspoon of Salt
- 1 x 14 ounce tin of Coconut Cream
- 2 cups of Green Beans, trimmed and cut
- 8 Eggs, boiled and peeled
- 1 tablespoon of Cilantro, chopped
- 1 tablespoon of Flaked Almonds
How to Make Low Carb Indian Boiled Egg Curry
- Place a medium sized saucepan over medium heat.
- Add 2 tablespoons of the ghee to the saucepan. Add the onion, garlic, and chili and sauté until the onion begins to look translucent.
- Turn the heat down to low and add the turmeric, garam masala, ginger, coriander, and cumin. Gently cook until fragrant, around 5 minutes.
- Add the tomato puree, salt, and pepper and cook for another 2 minutes.
- Add the coconut cream and bring the curry up to a simmer. Simmer for 10 minutes.
- While the curry sauce is simmering place the remaining 1 tablespoon of ghee into a non-stick frying pan over medium heat.
- When the ghee is hot add the boiled eggs and gently fry until the outside are brown and crisp. This will help the curry sauce to stick to the normally slippery egg white.
- Add the crispy boiled eggs to the curry sauce along with the green beans and simmer for 5-8 minutes.
- Serve the curry over Low Carb Cauliflower Rice, garnished with the chopped cilantro and flaked almonds.
Low Carb Indian Boiled Egg Curry
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Ingredients
- 3 tablespoons Ghee
- 1 small Onion diced
- 2 cloves garlic roughly chopped
- 1 serrano chili pepper roughly chopped
- 1 teaspoon turmeric
- 1 teaspoon Garam Masala
- 1/2 teaspoon Ginger ground
- 1/2 teaspoon coriander ground
- 1/2 teaspoon Cumin ground
- 1/4 cup Tomato Puree
- 1/2 teaspoon Pepper
- 1 teaspoon Salt
- 14 ounces Coconut Cream
- 2 cups green beans trimmed and cut
- 8 eggs boiled and peeled
- 1 tablespoon Cilantro
- 1 tablespoon flaked almonds
Instructions
- Place a medium size saucepan over medium heat.
- Add 2 tablespoons of the ghee to the saucepan. Add the onion, garlic and chilli and sauté until the onion begins to look translucent.
- Turn the heat down to low and add the turmeric, garam masala, ginger, coriander and cumin. Gently cook until fragrant, around 5 minutes.
- Add the tomato puree, salt and pepper and cook for another 2 minutes.
- Add the coconut cream and bring the curry up to a simmer. Simmer for 10 minutes.
- While the curry sauce is simmering place the remaining 1 tablespoon of ghee into a frying pan over medium heat.
- When the ghee is hot add the boiled eggs and gently fry until the outside are brown and crisp. This will help the curry sauce to stick to the normally slippery egg white.
- Add the crispy boiled eggs to the curry sauce along with the green beans and simmer for 5-8 minutes.
- Serve the curry over Low Carb Cauliflower Rice, garnished with the chopped cilantro and flaked almonds.
Notes
Nutrition
Do you love Keto Curries? Why not try some of our other great curry recipes and Indian side dishes;
To make a larger batch of this Low Carb Indian Boiled Egg Curry recipe, simply adjust the serving amounts in our easy to use recipe card below.
Thanks so much for this bright, inventive recipe. I’m planning to make this for a dinner party next week. How long should the eggs be boiled? And could I boil, fry and then store them in the fridge for a day and just pop them in the heated curry with the raw beans for 8 minutes just before I serve it the day of the party? Looking forward to hear from you. Gigi
Hi Gigi,
You can follow the instructions on our Keto Deviled Eggs recipe for boiling the eggs. You can cook and peel them the day before, but I would recommend leaving the frying of the eggs to just before they are added to the sauce, along with the beans. I hope your guests enjoy it 🙂
My family is not a big fan of green beans… would maybe asparagus work? Any other suggestions for a substitute?
Hi Lisa,
You could use your preferred green veggies instead; asparagus, broccoli, zucchini will all work nicely. Just make sure to adjust the cooking time to the veg that you choose.
I’m curious how well it would work if I cracked raw eggs into the curry sauce when it is just about done so that they poach and delicious curry flavor gets infused in them….kinda like the soft-boiled eggs served with ramen.
Hi CiRu,
I think the curry sauce would have to be much thinner to poach the eggs nicely, however, I believe it would work great if you poured the hot curry sauce into a skillet, cracked in the eggs and baked like shakshuka. Something we definitely have to try! Thanks for the idea.
Gerri