Keto Hearty Bean Curry
Indulge in the rich and aromatic flavors of this Keto Hearty Bean Curry, a plant-based delight that’s perfect for low-carb enthusiasts. While traditional bean curries rely on starchy legumes, this innovative recipe swaps them out for nutrient-dense hemp seeds, creating a creamy, protein-packed alternative that perfectly complements the wholesome blend of eggplant and mushrooms. Simmered in a luscious coconut milk sauce infused with bold spices like curry powder, turmeric, and cumin, this dish offers layers of flavor with every bite. Ready in just 45 minutes, this curry is a quick and satisfying meal that’s perfect for weeknights. Garnished with fresh cilantro, it’s a comforting, keto-friendly option that pairs beautifully with cauliflower rice or a simple salad for a complete, guilt-free feast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons tomato paste
- 1 medium eggplant, diced
- 200 grams mushrooms, chopped
- 400 milliliters coconut milk
- 200 milliliters water
- 100 grams hemp seeds
- 3 tablespoons curry powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 0.5 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add the tomato paste, stirring well to combine with the onion mixture.
Add the diced eggplant and chopped mushrooms to the pot.
Pour in the coconut milk and water, stirring to combine.
Add the hemp seeds to the pot.
Season with curry powder, cumin, coriander, turmeric, chili powder, salt, and black pepper.
Bring the mixture to a simmer, then reduce the heat to low.
Cover and let the curry simmer gently for 25 minutes, stirring occasionally until the eggplant is tender.
Adjust seasoning as needed, and add more salt or pepper to taste.
Remove from heat and garnish with chopped fresh cilantro before serving.
Serve hot and enjoy your hearty keto-friendly curry!
Nutrition Facts
Calories |
1141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8630 mg | 375% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 46.8 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 222 mg | 17% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 3174 mg | 68% | |
*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.
