Low Carb Brinjal Curry
Discover the irresistible flavors of this Low Carb Brinjal Curry, a vibrant and healthy take on a classic Indian dish. Perfect for those keeping a keto or low-carb lifestyle, this recipe features tender brinjal (eggplant) simmered in a fragrant blend of spices and creamy coconut milk. The bold combination of mustard seeds, cumin, garlic, fresh ginger, and chilies creates a beautifully aromatic base, while turmeric and coriander powder add depth and color. Ready in just 40 minutes, this easy-to-make curry is ideal for weeknight dinners and pairs perfectly with cauliflower rice or a fresh garden salad. Packed with nutrients and brimming with bold flavors, this delightful dish is a satisfying choice for anyone looking for a healthy, low-carb meal with a touch of exotic flair.
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Recipe Information
Ingredients
- 3 medium Brinjals (eggplants)
- 3 tablespoons Olive oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 large, finely chopped Onion
- 3 minced Garlic cloves
- 1 inch, grated Fresh ginger
- 1 finely chopped Green chili
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 large, finely chopped Tomato
- 0.5 cup Coconut milk
- 1 teaspoon (or to taste) Salt
- 0.25 cup, chopped Fresh coriander leaves
Instructions
Wash and cube the brinjals, keeping them in water to prevent browning.
Heat olive oil in a large pan over medium heat.
Add mustard seeds and cumin seeds, and let them sizzle for 30 seconds.
Add the chopped onion to the pan and sauté until translucent, about 5 minutes.
Stir in the minced garlic, grated ginger, and chopped green chili, cooking for an additional 2 minutes until fragrant.
Add the coriander powder, turmeric powder, and red chili powder, stirring well to coat the onion mixture with the spices.
Mix in the chopped tomato and cook until soft, about 3 minutes.
Drain the brinjal cubes and add them to the pan, stirring to combine with the spice mixture.
Pour in the coconut milk and bring to a gentle simmer. Cover and cook for 15 minutes or until the brinjal is tender.
Season with salt to taste, and stir in the fresh coriander leaves just before serving.
Enjoy the curry hot with a low-carb accompaniment like cauliflower rice or a fresh side salad.
Nutrition Facts
Calories |
889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4187 mg | 182% | |
| Total Carbohydrate | 114.8 g | 42% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 66.2 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3425 mg | 73% | |
*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.
