Low Carb Aloo Curry
Discover a flavorful twist on traditional Aloo Curry with this Low Carb Aloo Curry recipe. By swapping potatoes for tender, nutrient-rich turnips, this dish becomes a healthier and keto-friendly alternative without compromising on taste. Aromatic spices like cumin, turmeric, and garam masala are combined with creamy coconut milk to create a rich, comforting curry packed with bold flavors. Perfect for meal prep and ready in under an hour, this low-carb curry is a versatile dish that can be enjoyed on its own or alongside cauliflower rice. Garnished with fresh cilantro, it's a gluten-free, dairy-free delight for curry lovers looking to embrace a lighter, more wholesome approach to Indian cuisine.
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Recipe Information
Ingredients
- 500 g Turnips
- 2 tablespoons Coconut oil
- 1 medium, finely chopped Onion
- 1 finely chopped Green chili
- 1 tablespoon Ginger-garlic paste
- 1 medium, finely chopped Tomato
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground turmeric
- 2 teaspoons Ground coriander
- 1 teaspoon Garam masala
- 200 ml Coconut milk
- 1 teaspoon Salt
- 2 tablespoons, chopped Fresh cilantro
- 200 ml Water
Instructions
Peel the turnips and cut them into 1-inch cubes.
Heat the coconut oil in a large saucepan over medium heat.
Add cumin seeds and let them sizzle for about 30 seconds until they release their aroma.
Add the finely chopped onion and sauté until translucent, about 5 minutes.
Stir in the green chili and ginger-garlic paste, cooking for an additional 2 minutes until fragrant.
Introduce the chopped tomato and cook until the tomato softens, about 4 minutes.
Add the ground turmeric, ground coriander, and salt, stirring to coat the onion-tomato mixture evenly.
Add the cubed turnips to the pan, stirring to coat them with the spice mixture.
Pour in the coconut milk and water. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low.
Cover the saucepan and let the curry cook for about 20-25 minutes, or until the turnips are tender and the sauce has thickened.
Stir in the garam masala and cook for another 2 minutes to allow the flavors to meld together.
Remove from heat and garnish with freshly chopped cilantro before serving.
Serve hot with a side of your choice or enjoy the curry as a hearty, low-carb meal on its own.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3937 mg | 171% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 51.3 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1942 mg | 41% | |
*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.
