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Low Carb Indian Boiled Egg Curry
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Course:
Main
Cuisine:
Indian
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
People
Calories:
Author:
Matt Dobson
Ingredients
3
tbsp
Ghee
1
Small
Onion
Diced
2
Cloves
Garlic
Roughly Chopped
1
Serano Chilli Pepper
Roughly Chopped
1
tsp
Turmeric
1
tsp
Garam Masala
1/2
tsp
Ginger
Ground
1/2
tsp
Cumin
Ground
1/2
tsp
Coriander
1/4
Cup
Tomato Puree
1/2
tsp
Pepper
1
tsp
Salt
8
Boiled Eggs
peeled
2
Cups
Green Beans
400
grams
Coconut Cream
1
tsp
Almond flakes
1
tsp
Cilantro
Instructions
Place a mid-sized saucepan on the stove over medium heat.
Melt two tablespoons of ghee in your saucepan. Add the garlic, chilli and diced onion then saute until the onion becomes clear (loses its colour).
Turn the stove down to low and add the ginger, coriander, turmeric, cumin and garam masala. Gently cook until fragrant (around five mins).
Mix in tomato puree, pepper and salt and cook for a further two mins.
Pour in the coconut cream then simmer for 10 minutes.
While the curry simmers put the rest of the ghee in a frying pan over medium heat.
When the ghee is hot add the boiled eggs and gently fry until the outsides of the eggs are crisp and golden.
Put the crispy eggs into the curry with green beans and simmer low for 10 minutes.
Serve the curry over a cauliflower rice to keep the dish low-carb and garnish with almond flakes and cilantro.