easy Summer egg curry with green veggies

If I could pick a discovery of the season, that would be veggie curry. It’s kind of no-brainer meal for me, and you can pick any veggies you like or you have in your fridge. Add some flavoursome curry – mild or spicy, cinnamon, ginger, turmeric and garlic and you have delicious meal in minutes. It’s so quick and easy – you don’t need either special skills or lots of time. And believe me, hard boiled eggs works amazingly in this curry.

I was a bit sceptical about adding eggs, but I saw somewhere on Instagram a post with curry with eggs and I could not wait to try. And I will definitely make it more than once. Eggs are great option if a) you don’t eat meat, b) you need something more filling than just veggies.

Eggs are packet with nutrients. They are high in choline, an essential nutrient which has been linked to liver and brain health. Egg yolk contains carotenoids – nutrient that is essential for your eyes. Eggs from pastured or organically raised hens have more omega-3 fatty acids and are slightly higher in protein, vitamins, and minerals than eggs from caged hens. However, eggs from caged or conventionally raised hens are still rich in protein and other nutrients.

If you don’t eat meat your body will need other source of protein – eggs are perfect replacement. Eggs contain vitamin K2, vitamin D, vitamin E, and vitamin A, are rich in omega-3 fatty acids, and loaded with Vitamin B.

According to Dr Berg, who’s knowledge about human body is absolutely enormous, we shouldn’t be afraid of eating eggs on a daily basis. If you’re a small person, you may want to consume one or two eggs a day. If you’re a larger person, you may consume even three or four.

Eggs were never my favourite, but looks like I’ve been eating them wrong. And even at the beginning of our keto diet I had to sometimes force myself to eat them. They seem to have very flat and almost sickly taste. But now eating eggs just with bread and butter seems really boring for me. Eggs served with raw or cooked veggies taste great. It completely change my vision about eggs. Now when I don’t eat eggs for a couple days my body is asking for it very clearly.

And in this slightly spicy, flavoursome curry, eggs works like a charm. Just remember not to overcook your veggies, so they won’t become soggy. For young, small bits of veggies you will need only couple minutes of cooking. Also don’t discard the stems and leaves of broccoli and cauliflower – they are completely edible (more edible parts of veggies here), add them to your curry for more green goodness.

You can use broccoli, cauliflower, green beans, broad beans, courgette, marrow, sugar snap peas, okra and all other Summer squash with thin edible skins. You won’t need to peel them, just wash them thoroughly under running water.

If you don’t have coconut milk or you simply don’t like coconut flavour, you can easily swap it with double cream. You can make a bigger batch, frozen some for later (but without eggs) and defrost when you need a delicious dinner. Although I’m not a big fan of freezing meals, I like them to be freshly made. But if you don’t have much time for cooking anyway it is an option.


egg curry with green veggies


INGREDIENTS:

  • small cauliflower
  • small broccoli
  • handful of green beans
  • couple kale leaves or broccoli leaves
  • 1 can of coconut milk
  • 4 hard boiled eggs
  • madras curry powder (mild)
  • 1/2 tsp turmeric
  • pinch of cinnamon
  • 1/2 tsp ginger powder
  • 1/3 tsp ground coriander
  • 3 cloves of garlic – chopped
  • pinch of chilli flakes
  • 1 tsp coconut oil
  • natural rock salt or sea salt to taste
  • optionally: something green for garnish (spring onions, fresh coriander, carrot leaves)

DIRECTIONS

Thoroughly wash broccoli, cauliflower and green beans. Divide broccoli and cauliflower in smaller pieces. Don’t discard the stems and leaves – they are edible – add them to curry. Cut off the ends of green beans and cut beans in half, so it’s going to be easier to eat.

On a large pan or in a non-stick pot heat up a teaspoon of coconut oil. Add Broccoli, cauliflower, chopped stems and green beans. Sprinkle with salt and fry for a minute or two. Then add a little bit of water and cover the pan with lid. Give veggies 5 minutes to become tender.

Then add all the spices, chopped garlic and coconut milk. Simmer for about 5-7 minutes so the flavour of spices can develop. At the end add chopped kale or broccoli leaves. Also add more salt if needed, and little bit of water if you feel like it’s too thick. Add hard boiled eggs, let them heat up.

Serve hot garnished with freshly chopped greens like spring onions, coriander or like I did – carrot leaves. You can cut eggs in halves before serving, so they will be easier to eat.

Enjoy!

Source of knowledge:

https://naldc.nal.usda.gov/download/41808/PDF

https://www.drberg.com/blog/why-i-eat-4-eggs-daily-and-why-you-should-too

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