Coconut Egg Curry
July 14, 2010
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A few people had asked about how to use the ‘good fats’ in cooking meals that are tasty and sustainable. I’m the kind of person who would never cook a disgusting meal just because it is supposed to be healthy. My tongue is as imporant as any other part of my body… the tongue is a muscle too after all!
This was my dinner last night. Very little work required. As a matter of fact I did like 5 sets of turkish getups and did all my post sprint stretching as I was cooking. And trust me when I say it turned out pretty darn flippin yummy!
(Picture does not do justice… time for a new phone!)
Red onion – 1/2 or 1 small
Tomato – 1/2 or 1 small
Garlic – 3-4 cloves
Ginger paste – 1/2 tsp
Green chili – 3 little ones (+ more chili powder if you like it hot)
Shredded Coconut – 3 tbls
Olive Oil – 2-3 tbls
Salt – to taste
Cilantro – for seasoning
Hard-boiled eggs – 3
1. Blend the red onion, tomato, garlic, ginger paste, green chili and coconut together along with ~1/2 cup water into a paste.
2. In a skillet heat 2-3 tbls of olive oil at low heat. Add the paste from step 1. Let cook for ~8-10 min or until raw smell goes away.
3. Cut hard-boiled eggs in half. Add cooked gravy over. Garnish with cilantro.
4. I had this with a cup of unsalted cottage cheese.
Prep Time: 10 min
Cook Time: 15 min
Calories ~ 800; Protein ~ 50 gm; Fat ~ 55 gm; Carbs ~ 30 gm
I had this about an hour after a scoop of whey and a handful of macadamia nuts (which I had immediately post workout) which add up to ~ 250 calories. If you’re wondering why I eat ~ 1000 calorie dinners that’s because I tend to place most of my calories around my workouts simply because they are put to best use that way.
Note that the macadamia nuts are primarily mono unsaturated fats, the olive oil has some extra poly unsaturated fats and the coconuts are pretty much all saturated fats.
Hope you enjoy the the recipe. Let me know how you liked it if you try it.