South Indian Egg Curry

Rated 3.7 stars by 6 users

Servings

245

Keto Fitness Club

This is a lovely, fragrant curry with a kick. Serve with mini naan breads!

Makes 4 portions - each portion contains:

245 Calories / 7.1g Carbs / 13.8g Protein / 17.4g Fat

8 Hardboiled Large Eggs
30ml/g Coconut Oil (we use cooking coconut oil, which has no taste or smell - we use this one)
1.5 tsp Mustard Seeds
1.5 tbsp Kaffir Lime Leaves (fresh or dried - we used 4 dried leaves)
100g Shallots, finely chopped
50g Ginger, peeled and finely chopped
1/2 tsp Ground Turmeric
1/2 tsp Kashmiri Chilli Powder
400g Tinned Chopped Tomatoes
250ml Vegetable Stock (we use Bouillon)
1/2 tsp Salt
1/2 tsp Truvia / Natvia / Pure Via Sweetener
Small bunch of coriander, chopped

Heat the oil in a large saucepan over a medium/high heat.
Add the mustard seeds to the oil. Allow them to pop - you may find a splatter guard useful here!
After a few minutes, add the chopped shallots, ginger and kaffir lime leaves (tear / crush these). Combine over a medium heat.
Allow to cook for 5-10 minutes until golden.
Add the turmeric and chilli, followed by the tin of chopped tomatoes. Combine and allow to simmer for 10 minutes on a low heat.
Add the stock, salt and sweetener. Stir, rest the hardboiled eggs in the curry and let it simmer away for 10-15 minutes.
Season with salt & pepper and top with chopped coriander to finish.