Kerala Style Egg and Cauliflower Curry

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  • 5 (1)
40 MIN
4 SERVING
Medium

PROTEIN

60g

CARBS

50g

CALORIES

1678kcal

SUGAR

23g

cholesterol

359mg

FAT

99g

Ingredients

Serving

coconut oil

1/4 cup

onion ( diced )

1/2 medium

mustard seeds

1 tsp

clove garlic ( chopped )

3 cloves

cardamom pods ( or a generous pinch ground cardamom )

4 pod

hot chili ( finely chopped )

2 pepper

cauliflower ( cut into florets )

1/2 medium head

coriander

1 tsp

curry powder

1 tsp

salt

1/2 tsp

ground black pepper

1/4 tsp, ground

coconut milk ( full-fat )

1 cup

boiled eggs ( peeled and cut into halves or quarters )

8 medium

tomato ( chopped )

2 medium whole (2-3/5 dia)

Kerala Style Egg and Cauliflower Curry

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  • 5 (1)

Instructions

Step 1

Combine coconut oil, onion, mustard seeds, garlic, cardamom, and chilies in a large sauté pan and cook for about 10 minutes until onions begin to soften.

Step 2

Add the tomatoes, cauliflower, curry, salt, and pepper, and cook until cauliflower begins to soften about 10-15 minutes.

Step 3

Stir in coconut milk and gently add the eggs. Cook another 5 minutes and serve hot.

The ketogenic diet is on a roll and there’s really no question why it’s gained so much momentum. Dubbed the keto diet for short, this low carb, high-fat diet supplies the body with a plethora of healthy fats which are used as energy for our body instead of carbohydrates. This way of eating provides a nutritionally dense vegetable and protein base with high-fat energy for us to perform our best while maintaining a slim physique. A keto meal in its most simple form combines a protein, paired with a green vegetable (or another low carb veg), and fats. This series of ketonic diet will provide a more inspired approach to these combinations that you can mix and match for a unique ketogenic eating experience.

This vegetarian-based curry dish challenges the assumptions that you need to have meat to be keto appropriate. Curries from the northern states in India have a different flavor profile than those of the south. This egg and cauliflower curry base its ingredient list from the popular state of Kerala, India, located in the southern tip of the Indian peninsula.

As a Scandinavian girl myself, I used a touch of cardamom and mustard seed which are common ingredients between south India and Scandinavia combined with the other traditional Indian spices to create a slightly unique flavor mix. Coconut milk, coconut oil, and hard-boiled eggs increase the fat content without adding many carbs.

Our vegetable star in this recipe is the cruciferous cauliflower. Cauliflower is one of those vegetables that can be very sulfurous in its scent and has the potential to be off-putting for some. Not so in this case. Even cauliflower haters will love this combination. Much of the curry flavor is absorbed by the cauliflower during cooking leaving just a hint of the true nutty cauliflower flavor behind. Cauliflower also provides fiber, thereby reducing the net carbs for keto eaters.

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