Keto Aloo Curry
Discover the magic of this Keto Aloo Curry, a low-carb twist on a beloved Indian classic! Instead of traditional potatoes, tender radishes soak up the rich, aromatic spices of curry powder, cumin, and turmeric, making this dish perfect for those following a ketogenic diet while still craving bold and authentic flavors. Simmered in a luscious coconut milk and tomato base, this curry is brimming with warming spices, zesty garlic, and fresh ginger. It's quick and easy to prepare, taking just 45 minutes from start to finish, and pairs beautifully with cauliflower rice or keto-friendly flatbread. Whether you're meal prepping or serving up something special, this wholesome, flavorful curry is sure to become a go-to favorite for keto food lovers.
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Recipe Information
Ingredients
- 500 grams radishes
- 2 tablespoons coconut oil
- 1 large onion
- 4 garlic cloves
- 1 tablespoon ginger
- 400 grams canned tomatoes
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 200 ml coconut milk
- 1 teaspoon salt
- 2 tablespoons fresh coriander
Instructions
Wash and trim the radishes, then cut them into quarters.
Chop the onion finely. Peel and mince the garlic cloves and ginger.
Heat the coconut oil in a large pan over medium heat.
Add the chopped onion to the pan and sauté until translucent, about 3-4 minutes.
Add minced garlic and ginger to the onion. Stir and cook for an additional 2 minutes until fragrant.
Add the quartered radishes to the pan and cook for 5 minutes, allowing them to begin softening.
Stir in the canned tomatoes, curry powder, ground cumin, ground coriander, turmeric powder, and red chili powder.
Add salt and mix everything well to combine.
Bring the mixture to a simmer, then cover the pan and lower the heat. Let it cook for 15 minutes, stirring occasionally, until the radishes are tender.
Pour in the coconut milk and stir well. Cook for an additional 5 minutes uncovered, allowing the flavors to meld together.
Taste and adjust seasoning if necessary.
Garnish the curry with freshly chopped coriander before serving.
Serve hot with cauliflower rice or a keto-friendly bread.
Nutrition Facts
Calories |
192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2188 mg | 95% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 16.7 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 616 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
