Keto Spinach Scrambled Egg Curry/Keto Egg Recipes/Keto Scrambled Eggs/Keto Recipes/Keto Curries

cooking oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds a unique flavor while being keto-friendly.

Whisk together 4 large eggs, salt to taste, and 1/4 teaspoon black pepper; set aside.

Heat 2 teaspoons of cooking oil in a pan over medium heat.

Add 1/4 teaspoon cumin seeds and wait until they start to splutter.

Add 3 tablespoons chopped onions, chopped green chilies to taste, and 6-7 curry leaves; stir-fry until onions are slightly translucent, about 1 minute.

Add 1 tablespoon chopped garlic and stir-fry until fragrant, being careful not to brown the garlic.

Add 2 tablespoons chopped tomatoes and stir for a quick mix.

Add a pinch of turmeric powder and 1 teaspoon coriander powder; stir for about a minute until spices are toasted and tomatoes soften.

Add 150 grams spinach leaves and sprinkle with 1/2 teaspoon salt; cover for about 1 minute to wilt the spinach.

Stir the spinach until wilted, then move it to one side of the pan.

Add 3-4 teaspoons of oil to the other side and pour in the whisked eggs; reduce heat and stir slowly until eggs form chunky pieces.

Taste and adjust salt if necessary; add 1/2 teaspoon garam masala powder and mix well.

Squeeze in the juice of 1/2 lime and garnish with coriander leaves and red chili flakes if desired; stir everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens