Keto Egg Curry
Dive into the rich and aromatic flavors of Keto Egg Curry, a low-carb twist on a classic Indian dish that’s creamy, spicy, and utterly satisfying. Perfect for those following a ketogenic lifestyle, this recipe combines tender, boiled eggs with a velvety coconut milk base infused with fragrant spices like turmeric, cumin, and garam masala. The blend of sautéed onions, garlic, ginger, and tomato paste creates a deeply flavorful curry sauce that clings to the eggs, while fresh cilantro adds a burst of freshness. Ready in just 40 minutes, this quick and wholesome meal pairs beautifully with cauliflower rice or steamed low-carb veggies, making it an ideal choice for dinner or meal prep. Keto-friendly, gluten-free, and bursting with bold spices, this egg curry redefines comfort food with every bite.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
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.
Add the minced garlic and grated ginger to the skillet, and sauté for another 1-2 minutes until fragrant.
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.
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.
While the sauce is simmering, peel the boiled eggs and make small slits on them using a knife to allow the flavors to infuse.
Gently add the eggs to the curry sauce, ensuring they are coated well. Let the eggs simmer in the sauce for another 5 minutes.
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
Calories |
884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2863 mg | 124% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 26.8 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 293 mg | 23% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1320 mg | 28% | |
*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.
