Low Carb Authentic Tomato Curry
Dive into the vibrant, rich flavors of this **Low Carb Authentic Tomato Curry**, a keto-friendly twist on a classic Indian dish. Bursting with the harmonious blend of earthy cumin, spicy mustard seeds, and aromatic garlic and ginger, this curry delivers a fragrant, satisfying experience with every bite. Juicy tomatoes are simmered to perfection with creamy coconut milk and a medley of warm spices like coriander, turmeric, and red chili powder, creating a luscious, naturally gluten-free sauce that's both wholesome and indulgent. Garnished with fresh coriander leaves for a bright finish, this 35-minute recipe is perfect for a nourishing weeknight dinner. Serve it with cauliflower rice or your favorite low-carb side for a guilt-free, flavor-packed meal!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 large Onion, finely chopped
- 4 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 2 Green chilies, sliced
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 5 large Tomatoes, roughly chopped
- 1 cup Coconut milk
- 1 teaspoon Salt
- 0.25 cup Fresh coriander leaves, chopped
Instructions
Heat the olive oil in a large pan over medium heat.
Add the cumin seeds and mustard seeds, and allow them to sizzle for about 1 minute until they begin to crackle.
Add the finely chopped onion to the pan and sauté until it turns golden brown, approximately 5-7 minutes.
Mix in the minced garlic, ginger, and green chilies, cooking for another 2-3 minutes until the raw smell disappears.
Stir in the coriander powder, cumin powder, turmeric powder, and red chili powder, and cook for 1 minute, allowing the spices to release their flavors.
Add the chopped tomatoes to the pan, stirring well. Cook until the tomatoes break down and become soft, approximately 10 minutes.
Pour in the coconut milk and add salt. Mix well and let the curry simmer for another 10 minutes until the flavors meld and the curry thickens.
Taste and adjust the seasoning if necessary.
Garnish the curry with fresh coriander leaves before serving.
Serve the tomato curry hot with cauliflower rice or a side of your choice for a complete low-carb meal.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2447 mg | 106% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 29.2 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1354 mg | 29% | |
*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.
