Keto Kadala Curry
Discover the bold, flavorful twist on a classic South Indian dish with Keto Kadala Curry! Crafted for low-carb enthusiasts, this recipe swaps traditional chickpeas for nutrient-packed black soybeans, ensuring it aligns perfectly with the keto lifestyle. This rich curry is simmered with aromatic spices like turmeric, coriander, and garam masala, and elevated with creamy coconut milk and toasted grated coconut for an irresistible depth of flavor. Garnished with fresh cilantro and paired with keto-friendly sides like cauliflower rice, this comforting dish is both satisfying and guilt-free. With only 20 minutes of prep time and bursting with vibrant flavors, Keto Kadala Curry is a delicious way to enjoy a taste of Kerala while staying true to your dietary goals.
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Recipe Information
Ingredients
- 200 grams black soybeans
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 cup sliced onions
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 green chili, slit
- 10 leaves curry leaves
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 1 cup grated coconut
- 200 ml coconut milk
- 200 ml water
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
Instructions
Soak the black soybeans in water for at least 4 hours or overnight, then drain and rinse them well.
In a pressure cooker, add the soaked black soybeans and 200 ml of water. Cook for 15 minutes after it reaches pressure, then remove from heat and let the pressure release naturally.
While the soybeans are cooking, heat coconut oil in a large pan over medium heat.
Add the mustard seeds. When they start to pop, add cumin seeds, sliced onions, minced ginger, minced garlic, and slit green chili. Sauté until the onions become soft and translucent.
Stir in curry leaves, turmeric powder, coriander powder, red chili powder, and garam masala. Sauté for another 2 minutes until the spices are aromatic.
Add the grated coconut and cook for another 3-4 minutes, stirring occasionally, until the coconut is lightly toasted.
Once the soybeans are cooked, add them to the pan along with the water from the pressure cooker. Bring the mixture to a simmer.
Pour in the coconut milk and add salt. Stir everything well and bring it to a gentle simmer. Let it cook for about 10 minutes until the flavors meld and the curry thickens slightly.
Adjust the salt as needed. Garnish with fresh cilantro before serving.
Serve hot with steamed cauliflower rice or any keto-friendly flatbread.
Nutrition Facts
Calories |
940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2607 mg | 113% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 30.1 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1874 mg | 40% | |
*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.
