Keto Brinjal Curry
Experience the bold and aromatic flavors of our Keto Brinjal Curry, a low-carb twist on a traditional Indian classic. This dish showcases tender, bite-sized eggplant cubes simmered in a creamy, spiced coconut milk base. Infused with fragrant ginger, garlic, and a blend of turmeric, cumin, and coriander, every bite bursts with rich, earthy warmth. The recipe is keto-friendly, thanks to the use of coconut oil and coconut milk, making it a satisfying option for those on a low-carb diet. Ready in just 35 minutes, this curry pairs perfectly with cauliflower rice or can be savored on its own. Garnished with fresh cilantro for a burst of color and freshness, this dish is both comforting and guilt-free, perfect for weeknight meals or special occasions.
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Recipe Information
Ingredients
- 500 grams Brinjal (eggplant)
- 3 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 medium-sized, finely chopped Onion
- 3 finely minced Garlic cloves
- 1 teaspoon, freshly grated Ginger
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 200 ml Coconut milk
- 1 teaspoon (or to taste) Salt
- 2 tablespoons, chopped for garnish Fresh cilantro
Instructions
1. Wash and cut the brinjals (eggplants) into bite-sized cubes and set aside.
2. Heat coconut oil in a pan over medium heat. Add mustard seeds and cumin seeds, and let them splutter.
3. Add the chopped onions and sauté until they turn golden brown.
4. Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
5. Add turmeric powder, red chili powder, and coriander powder to the pan, stir, and cook for 30 seconds to let the spices bloom.
6. Add the brinjal cubes to the pan, tossing them to coat with the spice mixture.
7. Pour in the coconut milk and add salt. Stir well, cover the pan, and let it simmer on low heat for about 15 minutes, or until the brinjals are tender.
8. Once the brinjals are cooked to your desired softness, remove the lid and let the curry simmer for an additional 5 minutes to thicken.
9. Check for seasoning and adjust salt if necessary.
10. Garnish with freshly chopped cilantro before serving.
11. Serve hot, and enjoy your Keto Brinjal Curry with a side of cauliflower rice or as is.
Nutrition Facts
Calories |
163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 499 mg | 22% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 9.7 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 441 mg | 9% | |
*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.
