Low Carb Indian Boiled Egg Curry

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Low Carb Indian Boiled Egg Curry

40 minutes
Calories 590kcal


  • 3 tablespoons ghee
  • 1 diced onions (small)
  • 2 cloves garlic (small)
  • 1 serrano chiles (small)
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 cup tomato purée
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 14 ounces coconut cream
  • 2 cups green beans (small)
  • 8 eggs (boiled and peeled)
  • 1 tablespoon cilantro
  • 1 tablespoon sliced almonds


  • Place a medium size saucepan over medium heat.Add 2 tablespoons of the ghee to the saucepan.
  • 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.
  • 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.
  • 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.
  • 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.


Calories: 590kcal

Originally posted 2019-02-20 17:59:19.

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