Keto Egg Kurma
Braised in spiced coconut gravy
- Time
- 30 min
- Serves
- 2
- Calories
- 380 kcal
- Protein
- 20 g
About this recipe
Kurma, the braised curry of Mughal kitchens, typically relies on yogurt and cream to reach silky perfection. Here, coconut cream and coconut milk do the heavy lifting, creating a sauce that's luxuriously thick and fragrant with warm spices—coriander, turmeric, black pepper—without any added thickening flour. Whole almonds release their subtle nuttiness as they soften, while eggs braise gently in the gravy, their yolks staying creamy.
This version at 7g net carbs and 380 calories demonstrates how Southeast Asian coconut traditions align beautifully with low-carb eating. The dish is patient: 30 minutes of low-heat braising lets the spices marry properly and the eggs absorb the sauce fully. Make it ahead—it tastes even better reheated, once the flavors have deepened overnight. Serve it as is for a simple keto dinner, or spoon it over cauliflower rice if you need substance. The 32g of fat keeps you satisfied well past dinner.
Ingredients
Quantities for 2 servings.
Method
- 1Boil 8 eggs for 6 minutes to soft-boil, then peel carefully.
- 2Grind almonds, cloves, and 1 green chilli into a fine paste.
- 3Heat ghee and sauté chopped onions until deep golden.
- 4Add ginger-garlic paste and cook for 1 minute; stir in turmeric, coriander powder, and black pepper.
- 5Add almond paste, coconut cream, and coconut milk; simmer for 5 minutes until sauce thickens slightly.
- 6Gently place soft-boiled eggs into the gravy and simmer for 4 more minutes.
- 7Garnish with remaining green chillies and serve warm.
