Low Carb Indian Boiled Egg Curry

5 from 14 votes

Low Carb Indian Boiled Egg Curry

The Vegetarian Ketogenic Diet is becoming more and more widely used and with it comes the demand of meat-free meals. A great Keto Vegetarian dish is our Low Carb Indian Boiled Egg Curry.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Lunch

Cuisine: Indian

Servings: serves

Calories: 511kcal

Author: Gerri

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

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