Home Low-Carb & Keto Recipes Low Carb Egg Curry

Low Carb Egg Curry

by anjali

When you are on a Low Carb diet, eggs become a quintessential part of your daily routine. While eggs and cheese are my usual go-to meal, I do get a bit tired and bored and start looking for variety. When I look at any recipe, my mind automatically starts analysing if it could be converted or made in a low carb or keto version. So, browsing through a few cooking websites, I came across this wonderful Low Carb Egg Curry recipe from the Chettinad region that looked absolutely delicious!

Low-Carb-Egg-Curry

Eggs are highly nutritious and one of the purest form of protein that is absorbed 100% by our bodies. Even if one is a vegetarian Low Carb diet, but opt for eggs, it brings them so much flexibility and variety. Not to forget – an egg based meal is so filling that it can last you for hours without an iota of hunger pangs.

The curries of Chettinad are known for their spiciness and inviting aroma and the Low Carb Egg Curry is one of the simplest. Chettinad’s non-vegetarian dishes are pungent and spicy because they are made from freshly ground spices and condiments like cumin seeds, green chilies, cloves, black peppercorn, etc. All these spices are very helpful in digesting heavy protein and fats and prevent any kind of gas or bloating sensations.

The traditional curry calls for shallots (Sambar onions/ pearl onions). But for this Low Carb Egg Curry, I have swapped it with regular onions because of the high carb content of shallots. They are almost twice that of regular onions.

You may also be interested in: Top 10 Low Carb Veggies

There are quite a few ways to make this curry. I’ve shared 2 versions here. Among the two versions, one consists of boiled eggs and the other consists of eggs cooked directly by breaking them in the curry. Some people like to make small incisions in the boiled eggs to let the flavors blend inside. These incisions can be done with the help of a fork.

This curry is neither too thick nor too watery but perfectly smooth and thick enough to let a flavourful spice dance on your taste buds.

Low Carb Egg Curry can be served with Keto Cauliflower Rice or even Keto Curd Rice. This can also be made in bulk and served to the other family members even if they are not on LCHF.

Have you tried this yet? Do post your pics in the feedback/ comments section.

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5 from 2 votes

Low Carb Egg Curry

An low carb egg curry that so flavourful that it just brings your palette to life
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Keyword: Curry, Egg, Low Carb
Servings: 2 Servings

Nutrition

Serving: 1serve | Calories: 366kcal | Carbohydrates: 16.5g | Protein: 20.1g | Fat: 24.3g | Fiber: 3g

Ingredients

  • 6 nos. Eggs Hard Boiled, shells peeled
  • 150 g Onions finely chopped
  • 300 g Tomatoes finely chopped
  • 3 nos. Green Chillies Finely chopped
  • 2 tsp Ginger Garlic Paste
  • 1 tsp Pepper powder
  • 2 tsp Coriander Powder
  • ¼ tsp Turmeric powder
  • tsp Chilli Powder
  • ½ tsp Saunf/ Fennel Seeds
  • 1 tsp Cumin Seeds/ Jeera
  • 3 tbsp Sesame Oil Cold Pressed
  • handful Coriander Leaves
  • Salt as per taste

Instructions

  • Peel the shells off the eggs and keep them aside.
  • Heat oil in a pan over medium flame.
  • Roast the Cumin seeds, Saunf and chopped Onions for a minute.
  • Add the green chillies, tomatoes and ginger garlic paste.
  • Stir well and sauté for 2 to 3 minutes until they are cooked well and oil starts coming out from the sides
  • Add turmeric powder, coriander powder, red chilli powder and salt. Stir well.
  • Pour enough water and bring to a boil.
  • Add the eggs and stir gently. Allow it to simmer and bring it to a gentle boil. It will take around 5 minutes
  • Garnish with coriander leaves. Serve hot with Keto Curd rice or Cauliflower Rice

Alternate Version

  • Heat oil in a pan over medium flame.
  • Roast the Cumin seeds, Saunf and chopped Onions for a minute. Add the green chillies, tomatoes and ginger garlic paste.
  • Add turmeric powder, coriander powder, red chilli powder and salt and stir well. Keep it on low flame for 1-2 minutes until oil starts to seep out.
  • Pour enough water and bring to a boil.
  • Break the eggs directly into the kuzhambu, close the vessel and lower the flame. Allow it to simmer for 10 minutes.
  • Stir this gently. Garnish with coriander leaves. Serve hot with Cauliflower rice or Keto Curd Rice.
Tried this recipe?Mention @awesomechefin or tag #awesomechef!

 

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