Keto Sri Lankan Brunch: Coconut Milk Scrambled Eggs with Spicy Cashew Curry

Allergens

Nuts (Cashews)

Ingredients

• 4 large eggs
• 1/2 cup coconut milk
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon coconut oil
• 1/4 cup unsalted cashews, soaked in hot water for 30 minutes
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 green chili, deseeded and minced (optional)
• 1/4 cup tomato sauce
• 1/4 cup coconut cream
• Fresh cilantro leaves, for garnish

Instructions

1. a. In a bowl, whisk together the eggs, coconut milk, salt, and freshly ground black pepper until well combined. Set aside. b. In a separate bowl, drain the soaked cashews and blend them into a smooth paste with a small amount of water. Set aside. c. Heat the coconut oil in a non stick pan over medium heat. Add the chopped onion and cook until translucent, about 3 minutes. d. Stir in the minced garlic, grated ginger, and green chili (if using). Cook for another minute, stirring frequently to prevent burning. e. Add the tomato sauce to the pan and cook for 2 more minutes. f. Mix in the cashew paste and coconut cream, and cook until the mixture thickens and coats the back of a spoon, about 3 4 minutes. Remove from heat and set aside. g. In another non stick pan, pour the egg mixture and cook over medium low heat, stirring constantly with a silicone spatula to create soft, fluffy scrambled eggs. Cook until just set but still tender, about 5 minutes. h. To serve, divide the scrambled eggs between two plates and spoon the spicy cashew curry over the top. Garnish with fresh cilantro leaves.

Chef’s Insight

This recipe is a perfect example of how to create a flavorful and satisfying Keto-friendly meal that still embraces traditional Sri Lankan flavors.

Notes

Be sure to use fresh coconut milk for the best flavor and texture. - Adjust the spiciness of the curry according to your taste preferences.