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Low Carb Egg Curry
How to Make It
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.
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
