Keto Madras Lentils
Indulge in the warm, comforting flavors of **Keto Madras Lentils**, a low-carb twist on the classic Indian-inspired dish. This wholesome recipe swaps traditional lentils for tender mashed cauliflower and hearty eggplant, creating a nutrient-packed, keto-friendly alternative that doesn't skimp on taste. Aromatic spices like garam masala, cumin, and coriander blend beautifully with creamy coconut milk and rich tomato paste, while a touch of spinach adds vibrant color and extra nutrition. Quick to prepare in under 50 minutes, this dish is perfect for a healthy, satisfying weeknight dinner. Garnished with fresh cilantro, it's a fragrant and flavorful meal that supports your low-carb lifestyle without compromising the essence of a beloved classic.
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Recipe Information
Ingredients
- 1 cup Cauliflower florets
- 1 cup Eggplant
- 2 tablespoons Olive oil
- 0.5 Onion, finely chopped
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Tomato paste
- 0.5 cup Coconut milk
- 1 cup Vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.25 teaspoon Red pepper flakes
- 1 cup Spinach, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 2 tablespoons Fresh cilantro, chopped
Instructions
Begin by steaming the cauliflower florets until they are soft, about 10 minutes. Once cooked, lightly mash them with a fork to break them into smaller pieces resembling lentils.
Dice the eggplant into small cubes and set aside.
In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pan and cook for another 1-2 minutes until fragrant.
Stir in the tomato paste and mix well with the onions, garlic, and ginger.
Pour in the coconut milk and vegetable broth, stirring to combine, and bring the mixture to a simmer.
Add the ground cumin, ground coriander, garam masala, and red pepper flakes to the pan, stirring to incorporate the spices into the sauce.
Add the cubed eggplant to the pan and simmer for 15 minutes, allowing the eggplant to absorb the flavors.
Stir in the mashed cauliflower and chopped spinach. Cook for an additional 5 minutes until the spinach has wilted and all ingredients are well combined.
Season the dish with salt and pepper to taste.
Serve hot, garnished with freshly chopped cilantro.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1990 mg | 87% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 24.1 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1982 mg | 42% | |
*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.
