A rich cashew butter and whey protein infused easy peasy curry sauce served with hard boiled eggs and a side of white rice…
This curry sauce is seriously awesome! I love finding alternative ways to use Pulsin’s awesome unsweetened and unflavoured whey protein isolate. Not that it’s a difficult task! The broccoli fritters went down a storm with everyone who tried them so I figured I should step away from the breakfast and sweet recipes momentarily and bring you guys something different!
I spied an egg curry over on Food 52 a while back and had been dying to try the combination ever since. Thank god for Pinterest otherwise I’d forget about all the inspiring food creations I stumble upon!
I adapted the sauce from my Summer Thai Chicken curry, this time using my own homemade sunflower seed butter and coconut milk. The result is a nice lightly thick creamy curry that’s naturally sweet and very moreish!
And yes I did delve in to a mound of white rice alongside this awesome simple curry. I’ve been playing around with some carb cycling, really just focusing on doing a carb refeed one to two times a week to see how my body reacts and if it holds the potential to help me build more muscle. I hadn’t had white rice in over 8 years and I haven’t eaten a grain in about 4 years so it was a little strange to say the least. I enjoyed the rice in a funny sort of way. I always enjoy trying “new” foods and just the whole idea of switching up my macros a little excites me. I’m one big self experiment.
I felt pretty sleepy after the white rice, and my stomach seemed fine after it. I felt a little bit funny the next day but I’m not sure yet if it can be attributed to the rice so I’ll be trying it again this week!
Why not brown rice? The question my mum put to me and I’m sure many of you will be asking. Brown rice does contain a little bit of fibre and some vitamins and minerals but it also contains phytates which bind to minerals preventing them from being absorbed in the body. It can also interfere with proper digestion inhibiting the enzymes used to break down both sugar and protein.
White rice is easier to digest, broken quite readily to glucose making it a good carb up choice; many people use it to restore glycogen post workout.
I’m all for intuitive eating these days, listening to my body and responding accordingly. What works for one person won’t necessarily work for another and it’s important to remember your body is unique.
Do you practice intuitive eating or do you follow a particular dietary approach based on personal preference or to accommodate intolerances?
High Protein Egg Curry
Prep Time: 5 minutes
Cook Time: 15 minutes
Keywords: blender entree sauce side gluten-free grain free low-carb paleo soy-free cashew butter egg whey protein
Ingredients (Serves 2)
- 4 large hard boiled eggs
- 2 spring onions finely chopped
- 1 small bunch of asparagus
- 1/2 tbsp (7g) coconut oil, melted
- Small handful fresh coriander
- 2/3 cup (120g) uncooked white basmati rice or cauliflower rice to serve
- Toasted coconut flakes to garnish
- 1/2 tbsp (7g) coconut oil, melted
- 2 cloves of garlic, minced
- 1/2 tsp chili powder
- 1/4 tsp turmeric
- 1 heaped tsp curry powder
- 1/2 cup (125ml) full fat coconut milk
- 1 scoop (3 tbsp/30g) unflavoured unsweetened whey protein isolate
- 1/4 cup (60g) roast homemade sunflower seed butter
- 1/2 tsp pink Himalayan rock salt
- 1/2 tsp black pepper
Cover rice 11/4 cup (310ml) boiling water. Bring back to the boil, reduce the heat to a low simmer, cover and leave to cook for 15 minutes.
Meanwhile, blend all the sauce ingredients together in a high-speed blender or using a hand blender.
Pour the sauce into a small pot and place over a medium to low heat. Gently simmer for 10-15 minutes, stirring occasionally, until thickened.
Plate up your cooked rice, spoon 2-3 tbsp of sauce onto the plate.
Slice hard boiled eggs in half and place on top of the sauce. Serve asparagus alongside and garnish with spring onions, coriander and toasted coconut flakes.
If the eggs have not just been cooked you can reheat them in the microwave for about 30 seconds or if you’re like me you’ll love the contrast of the cold egg and warm curry sauce and rice.