Low Carb Indian Boiled Egg CurryThe 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.

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 serve contains 2 boiled eggs.

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It’s a widely known fact that curries taste better the next day once the spices have had time to release their flavours, 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 for Making Your Low Carb Indian Boiled Egg Curry:

Instructions for Making Your Low Carb Indian Boiled Egg Curry:

  1. Place a medium sized saucepan over medium heat.
  2. Add 2 tablespoons of the ghee to the saucepan. Add the onion, garlic and chilli and sauté until the onion begins to look translucent.
  3. Turn the heat down to low and add the turmeric, garam masala, ginger, coriander and cumin. Gently cook until fragrant, around 5 minutes.
  4. Add the tomato puree, salt and pepper and cook for another 2 minutes.
  5. Add the coconut cream and bring the curry up to a simmer. Simmer for 10 minutes.
  6. While the curry sauce is simmering place the remaining 1 tablespoon of ghee into a non-stick frying pan over medium heat.
  7. 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.
  8. Add the crispy boiled eggs to the curry sauce along with the green beans and simmer for 5-8 minutes.
  9. Serve the curry over Low Carb Cauliflower Rice, garnished with the chopped cilantro and flaked almonds.

Low Carb Indian Boiled Egg CurryIf you want to make a larger batch of Low Carb Indian Boiled Egg Curry, simply adjust the serving amounts in our easy to use recipe card below. The measurements and ingredients will adjust themselves, and all you have to do is follow the method.

Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.

Low Carb Indian Boiled Egg Curry
Low Carb Indian Boiled Egg Curry
4.84 from 6 votes
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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.
Course Dinner, Lunch
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 serves
Calories 511 kcal
Author Gerri

Ingredients

Instructions

  1. Place a medium size saucepan over medium heat.
  2. Add 2 tablespoons of the ghee to the saucepan. Add the onion, garlic and chilli and sauté until the onion begins to look translucent.
  3. Turn the heat down to low and add the turmeric, garam masala, ginger, coriander and cumin. Gently cook until fragrant, around 5 minutes.
  4. Add the tomato puree, salt and pepper and cook for another 2 minutes.
  5. Add the coconut cream and bring the curry up to a simmer. Simmer for 10 minutes.
  6. While the curry sauce is simmering place the remaining 1 tablespoon of ghee into a frying pan over medium heat.
  7. 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.
  8. Add the crispy boiled eggs to the curry sauce along with the green beans and simmer for 5-8 minutes.
  9. Serve the curry over Low Carb Cauliflower Rice, garnished with the chopped cilantro and flaked almonds.

Nutrition

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Nutrition Facts
Low Carb Indian Boiled Egg Curry
Amount Per Serving
Calories 511 Calories from Fat 414
% Daily Value*
Total Fat 46g 71%
Saturated Fat 31g 155%
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 450mg 150%
Sodium 176mg 7%
Potassium 655mg 19%
Total Carbohydrates 11g 4%
Dietary Fiber 5g 20%
Sugars 5g
Protein 17g 34%
Vitamin A 31%
Vitamin C 27%
Calcium 12%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.