Keto Egg Curry
Keto Egg Curry brings incredible south Indian flavors to your table. A few spices, onions, tomatoes, and coconut milk make this utterly satisfying and comforting egg curry.
Equipment
- 2 Pan
- Spoons
Ingredients
- 10 tbsp Eggs Hard Boiled, Peeled and Halved
- 2 tbsp Vegetable Oil
- 2 Small Onions finely diced
- 1 tsp Minced Ginger
- 1 tsp Minced Garlic
- 1 tsp Cumin Seeds
- 1 tbsp Curry Powder
- 200 g Chopped Tomatoes
- 200 ml Hot Water
- 300 ml Coconut Milk
- Salt as per your taste prefrences
- 0.5 tsp Brown Mustard Seeds
- 15 Curry Leaves
Instructions
- Take a pan and heat half of the olive oil in that on a medium heat and then fry the onion till they turn slightly brown.
- After that add ginger and garlic and fry that with onions for 1 another minute till fragrant.
- Now, add the cumin and curry powder and stir for 30 seconds, followed by the tomatoes and cook for 5 minutes.
- After that add the water and cook the mix on sim for another five minutes.
- After 5 minutes, allow the mix to cool then pour it into a blender. Blend the mix until you get a smooth paste.
- Take another pan and add the remaining oil in that and heat it over medium-high heat. Add mustard seeds. When the seeds begin to pop, add the curry leaves and fry for 15 secs.
- After that add in the blended curry paste, coconut milk, and salt to taste. Cook the curry on sim for about 5-6 minutes.
- Now add in the hard-boiled eggs and spoon the sauce over them to coat.
- Cook the eggs with curry for a few minutes till the eggs are heated through.
- Serve hot Keto Rice or Naan
Notes
Nutrition Facts Per Serving
Calories: 272kcal
Carbohydrates: 7g
Fat: 22g
Saturated Fat: 12g
Fiber: 1g