Low Carb Indian Boiled Egg Curry “Keto & Vegetarian”

Low Carb Indian Boiled Egg Curry “Keto & Vegetarian”

Ingredients

• 3 tbsp ghee
• 1 small onion ((diced))
• 2 clove garlic ((diced))
• 1 serrano chilies ((diced))
• 1 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp ginger ((diced))
• 1/2 tsp coriander ((diced))
• 1/2 tsp cumin ((diced))
• 1/4 cup tomato purée
• 1/2 tsp pepper
• 1 tsp salt
• 14 oz coconut cream ((diced))
• 2 cup green beans ((diced))
• 8 eggs (boiled and peeled)
• 1 tbsp cilantro ((diced))
• 1 tbsp sliced almonds
• 1 serrano peppers ((diced))
• 1 salt (teapoon)

Instructions

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