Low-Carb Egg Curry


  • 3 tablespoons of Ghee
  • 1 small Onion, diced
  • 2 cloves of Garlic, roughly chopped
  • 1 fresh Serrano Chili, roughly chopped
  • 1 teaspoon of Turmeric
  • 1 teaspoon of Garam Masala
  • ½ teaspoon of Ginger, ground
  • ½ teaspoon of Coriander, ground
  • ½ teaspoon of Cumin, ground
  • ¼ cup of Tomato Puree
  • ½ teaspoon of Pepper
  • 1 teaspoon of Salt
  • 1 x 14 ounce tin of Coconut Cream 
  • 2 cups of Green Beans, trimmed and cut
  • 8 Eggs, boiled and peeled
  • 1 tablespoon of Cilantro, chopped
  • 1 tablespoon of Flaked Almonds



  1. Place a medium-sized saucepan over medium heat.
  2. Add 2 tablespoons of the ghee to the saucepan. Add the onion, garlic, and chilli and sauté until the onion begins to look translucent.
  3. Turn the heat down to low and add the turmeric, garam masala, ginger, coriander, and cumin. Gently cook until fragrant, around 5 minutes.
  4. Add the tomato puree, salt, and pepper and cook for another 2 minutes.
  5. Add the coconut cream and bring the curry up to a simmer. Simmer for 10 minutes.
  6. While the curry sauce is simmering place the remaining 1 tablespoon of ghee into a non-stick frying pan over medium heat.
  7. When the ghee is hot add the boiled eggs and gently fry until the outside are brown and crisp. This will help the curry sauce to stick to the normally slippery egg white.
  8. Add the crispy boiled eggs to the curry sauce along with the green beans and simmer for 5-8 minutes.
  9. Serve the curry over Low Carb Cauliflower Rice, garnished with the chopped cilantro and flaked almonds.