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Keto Egg Masala Curry

Name: Keto Egg Masala Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Ingredients: 6 pieces Eggs; 2 tbsp Olive Oil; 0.5 cup Onion, finely chopped; 3 cloves Garlic, minced; 2 medium Tomatoes, pureed; 0.25 cup Heavy Whipping Cream; 1 tsp Garam masala; 0.5 tsp Turmeric powder; 0.5 tsp Salt

An easy and protein-rich Indian egg curry featuring a spiced tomato-cream reduction.

Prep 10 minCook 15 minTotal 25 min3 servingseasy

IndianKetoVegetarianGluten-Free

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Ingredients

Eggs6 pieces
Olive Oil2 tbsp
Onion, finely chopped0.5 cup
Garlic, minced3 cloves
Tomatoes, pureed2 medium
Heavy Whipping Cream0.25 cup
Garam masala1 tsp
Turmeric powder0.5 tsp
Salt0.5 tsp

Instructions

1
Place eggs in a pot of cold water, bring to a boil, and cook for 9 minutes. Drain, cool in ice water, peel, and slice in half.
2
Heat olive oil in a pan. Sauté onion and garlic until soft and golden brown.
3
Add the pureed tomatoes, garam masala, turmeric, and salt. Cook until the mixture reduces and oil begins to separate, about 6-8 minutes.
4
Stir in the heavy whipping cream and let the sauce simmer for 2 minutes.
5
Gently place the boiled egg halves into the curry, spooning sauce over them. Heat through for 1-2 minutes and serve.

Nutrition

Estimated, per serving

270kcal

Calories

14g

Protein

Carbs

21g

Fat

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