🍛 Indian · Main · Medium difficulty · Vegetarian
Keto Indian Egg Light Coconut Curry
A keto light coconut curry with egg, turmeric, cumin and garam masala, Indian flavours and no gluten.
- Prep time
- 10 min
- Cook time
- 25 min
- Total time
- 35 min
- Servings
- 4
- Calories
- 556 kcal
- Protein
- 23 g
- Carbs
- 8 g
- Fat
- 48 g
- Course
- Main
About this Indian curry
Keto Indian Egg Light Coconut Curry is a Indian main built around eggs. It takes about 35 min from start to finish, 10 minutes of prep and 25 minutes of cooking, and serves 4.
Cooking method: curry. Difficulty is rated medium. Vegetarian, and marked gluten-free in our data.
Good for: keto, meal prep, one-pot wonders.
Ingredients
Quantities are for 4 servings. Change the servings in the app to rescale them automatically.
- 8 eggs
- 200 ml light coconut milk
- 1 cup spinach, chopped
- 1 onion, sliced
- 1 tbsp grated ginger
- Seasoning: turmeric, cumin and garam masala
- Sauce: 1 tbsp lemon juice and 2 tbsp olive oil
- 2 tbsp olive oil
- 1/2 avocado, sliced
- Salt and black pepper, to taste
Method
Step 1. Soften the onion and ginger in a little oil for 4 minutes.
- Heat
- Medium to high, stir or flip now and then
- Look for
- Golden-brown edges, a steady sizzle and a toasty smell.
- Why it matters
- Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
- Avoid
- Overcrowding the pan: the temperature drops and food steams. Cook in batches.
Step 2. Stir in the turmeric, cumin and garam masala and cook for 1 minute.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 3. Add the egg and coat in the spices.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 4. Pour in the coconut milk and 100 ml water; simmer for 25 minutes.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 5. Add the spinach for the last 5 minutes.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 6. Finish with fresh coriander and serve hot.
- Heat
- Warm plates
- Look for
- Hot food on warm plates with a fresh, bright garnish on top.
- Why it matters
- Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
- Avoid
- Waiting too long: the dish cools and crisp parts go soft.
Chef's tip
Cook in olive oil or avocado oil and add sliced avocado for extra fat.
Equipment you will need
- Heavy pan with lid
- Wooden spoon
- Chopping board and knife
Nutrition per serving
Estimated per serving: 556 kcal, 23 g protein, 8 g carbohydrate and 48 g fat. Roughly 17% of the energy comes from protein, 6% from carbohydrate and 78% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Keto Indian Egg Light Coconut Curry
Substitutions and variations
- Swap the main protein for firm tofu, chickpeas or paneer. Add tofu near the end so it keeps its shape.
- For a milder sauce, use less curry paste and stir in extra coconut milk at the end.
- If the sauce is thin, simmer it uncovered for a few minutes before serving.
Frequently asked questions about Keto Indian Egg Light Coconut Curry
How long does Keto Indian Egg Light Coconut Curry take to make?
It takes about 35 min in total: 10 minutes of prep and 25 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 556 kcal, with 23 g protein, 8 g carbohydrate and 48 g fat. These are estimates for the recipe's 4 servings.
Is Keto Indian Egg Light Coconut Curry gluten-free?
It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.
Is it suitable for vegetarians or vegans?
Yes, it is vegetarian: no meat, poultry or fish.
How difficult is it to cook?
It is a medium-difficulty recipe: it needs some timing and several steps, so read through the method before you start.
Can I make Keto Indian Egg Light Coconut Curry ahead or freeze it?
Yes. Cool it quickly, refrigerate for up to 3-4 days, or freeze for up to 3 months. Reheat until steaming hot throughout.
How many servings does it make?
This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.