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prep time
3 min
cook time
15 min
ready time
18 min
Low Carb Egg Curry
This simple yet tasty egg curry is a great vegetarian friendly option. The sauce is tomato based packed with simple spices and a generous helping of natural yogurt for extra creaminess!
Net Carbs
6.7 g
Fiber
6.1 g
Total Carbs
13 g
Protein
9.8 g
Fats
16.2 g
226 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Hard Boiled Egg
2 medium
Cauliflower Rice
2 cup
Dannon All Natural Yogurt, Plain
2 tablespoon
Coconut Oil
1-½ tablespoon
Red Onion
1 tablespoon
Garlic
1 clove
Tomato Puree
1 teaspoon
Curry Powder
1 teaspoon
Cumin, Ground
1 teaspoon
Baby Spinach
1 cup
Cilantro
1 tablespoon
Tomato, Canned
¾ cup
Spices Coriander Seed Or Ground
½ tsp
Turmeric, Ground
½ teaspoon
Vegetable Broth, Bouillon Or Consomme
½ cup
Recipe Steps
steps 6
18 min
Step 1
Heat a tablespoon of coconut oil in a large pan over a low/medium heat. Add the onion and garlic and sweat gently until tender. Add the tomato purée, curry powder, cumin, coriander and turmeric and stir well to combine. Cook for a minute until fragrant.Step 2
Add the canned tomatoes, stir well and bring to a simmer.Step 3
Add the vegetable stock and simmer gently for 5 minutes until the sauce has thickened and reduced a little.Step 4
Add the yogurt and spinach and stir well to combine, cooking for a minute or two to heat the yogurt and wilt the spinach.Step 5
Slice the hard boiled eggs into quarters and add to the curry, stirring gently into the sauce. Continue cooking for a further few minutes to heat the eggs through.Step 6
Whilst the eggs are heating, melt the remaining coconut oil in a small pan over a low/medium heat. Add the cauliflower rice, season to taste and cook for a few minutes until hot through. Serve the curry with the rice and scatter with fresh cilantro.
