SPICY EGG CURRY
• 1 tbsp ghee • 2 red onions, finely
chopped • 2 garlic cloves, chopped • 1 tbsp fresh ginger, finely
chopped • 1 tbsp fresh turmeric,
finely chopped • 2 tsp coriander seeds, crushed • 2 tsp ground cumin • 2 tbsp curry powder • 2 tsp chilli powder • 1 x 400g tin chopped tomatoes • 1 tsp xylitol • 1½ cups coconut milk • 5 curry leaves • 4 hard-boiled eggs, peeled and halved • Himalayan salt and black pepper
TO SERVE • fresh coriander • half a red onion, finely sliced • 1 red chilli, chopped • 1 lemon, cut into wedges • sea-salt flakes
1. Heat the ghee in a pan. Add the onion and cook until it has softened, then add the garlic, ginger, turmeric, coriander seeds and spices. Stir and cook the mixture for 3–4 minutes. 2. Add the tomato, xylitol, coconut milk and curry leaves. Simmer for 25–30 minutes, then add the eggs. Reduce the heat and cook for another 3–4 minutes or until the eggs are heated through. Remove the pan from the heat and season the curry well. 3. To serve: Garnish the curry with coriander, red onion, red chilli, and lemon wedges. Serve it with sea-salt flakes on the side.
per serving fat 33g carbs 16g protein 12g