Low Carb Egg Curry
Creamy, fragrant, and delightfully spiced, this Low Carb Egg Curry is the perfect comfort food that’s bursting with flavor while catering to your keto or low-carb diet. Made with hard-boiled eggs simmered in a luscious coconut milk base infused with aromatic spices like cumin, turmeric, and garam masala, this dish delivers bold, satisfying tastes in every bite. The use of garlic, ginger, and fresh cilantro enhances its fragrant profile, while the simmered tomatoes provide a subtly tangy undertone. Ready in just 40 minutes, this curry is as quick to prepare as it is nourishing. Pair it with cauliflower rice for a wholesome, carb-conscious meal that doesn’t compromise on taste. Whether you're seeking a weeknight dinner or a cozy meal prep option, this Low Carb Egg Curry is sure to become a household favorite!
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Recipe Information
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
Instructions
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.
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.
In a large skillet, heat the coconut oil over medium heat.
Add the finely chopped onion and sauté until they become translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the diced tomatoes, bring to a simmer, and cook for about 5 minutes, stirring occasionally to break down the tomatoes.
Pour in the coconut milk and stir to combine.
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.
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.
Let the curry simmer for another 5 minutes, allowing the eggs to soak in the flavors.
Garnish with fresh chopped cilantro before serving.
Serve hot with a side of riced cauliflower for a low-carb meal option.
Nutrition Facts
Calories |
1059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 1124 mg | 375% | |
| Sodium | 3359 mg | 146% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 37.0 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 406 mg | 31% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1914 mg | 41% | |
*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.
