Indian · Dinner
Curried Egg Stew (Keto)
Hard-boiled eggs simmered in a spiced onion-tomato masala enriched with coconut milk, ginger, garlic and curry leaves. Cauliflower rice replaces starchy grains to keep carbs low, while a full-fat coconut base and generous ghee lift the fat content. Served hot, garnished with cilantro, this stew delivers warmth without any grain-based filler.
$4
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
536Calories
27.3gProtein
41.8gFat
16.2gCarbs
6.1gSugar
6.6gFiber
410mgSodium
767mgChol
22.9gSat Fat
780mgPotassium
140mgCalcium
4.3mgIron
1.9mcgVitamin B12
22mgVitamin C
gluten-free
high-fiber
low-carb
keto
Instructions
1
Prep
Boil the eggs in a small pot of water over high heat for 9 minutes until firmly set, then cool and peel them.
2
Sauté
Melt the ghee in a saucepan over medium heat, add the onion, garlic and ginger, and cook for 4 minutes until the onion turns translucent.
3
Bloom
Stir the cumin, turmeric, chili powder, coriander and curry leaves into the saucepan; cook over medium heat for 1 minute until fragrant and the oil separates.
4
Simmer
Add the tomato, coconut milk and water, season with salt, and simmer over medium-low heat for 13 minutes until the sauce thickens and coats a spoon.
5
Plate
Add the cauliflower rice and halved eggs to the saucepan, simmer for 5 minutes over low heat, then spoon into a bowl and scatter cilantro over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g), hard-boiled and peeled
- 1 cup240ml coconut milk
- 1/2 cup120g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2/3 cup160g tomato
- 1 1/2 cup150g cauliflower rice
- 2 tbsp2 tbsp ghee
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp chili powder
- 1 tsp1 tsp coriander-ground
- 12–16 curry leaves
- 2 tbsp2 tbsp cilantro
- salt, to taste
- 1/2 cup120ml water
