Keto Eggplant and Potato Curry
Dive into the bold flavors of this Keto Eggplant and Potato Curry, a carb-conscious twist on a classic Indian dish that replaces starchy potatoes with tender cauliflower florets. Packed with aromatic spices like turmeric, cumin, and garam masala, this creamy coconut milk-based curry is a feast for the senses. The hearty eggplant absorbs the rich flavors beautifully, while fresh ginger and garlic infuse every bite with irresistible warmth. Ready in just 45 minutes, this low-carb curry is perfect for busy weeknights or meal prep, offering a satisfying and wholesome dinner option for keto enthusiasts and curry lovers alike. Garnish with fresh cilantro for a burst of color and brightness, and serve it as is or alongside cauliflower rice for a complete keto-friendly meal.
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Recipe Information
Ingredients
- 1 medium (about 1 lb) Eggplant
- 1 small head (about 1 lb) Cauliflower
- 2 tablespoons Coconut oil
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 1 inch, grated Fresh ginger
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon (or to taste) Salt
- 1 can (13.5 oz) Coconut milk
- 0.25 cup, chopped Fresh cilantro
Instructions
Cut the eggplant into 1-inch cubes and set aside.
Break the cauliflower into small florets and rinse well.
Heat the coconut oil in a large pan over medium heat.
Add the chopped onion, and sauté for 3-4 minutes until the onion becomes translucent.
Stir in the minced garlic and grated ginger, and fry for another 2 minutes until aromatic.
Add the turmeric, cumin, coriander, and garam masala, stirring continuously for 1 minute to toast the spices.
Introduce the cubed eggplant and cauliflower florets into the pan, tossing them to coat with the spices.
Season the mixture with salt.
Pour in the coconut milk, stir well, and bring the mixture to a simmer.
Cover the pan and let it cook for about 20 minutes, or until the eggplant and cauliflower are tender.
Uncover the pan and let it simmer for an additional 5 minutes to allow the sauce to thicken slightly.
Garnish with fresh chopped cilantro before serving.
Nutrition Facts
Calories |
180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 821 mg | 36% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 15.1 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 840 mg | 18% | |
*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.
