Low Carb Curry Potato
Discover a flavorful twist on a classic comfort dish with this Low Carb Curry Potato recipe—where tender, quartered radishes take the place of traditional potatoes for a keto-friendly delight. Sautéed in fragrant coconut oil with a medley of aromatic spices like curry powder, cumin, and turmeric, these radishes absorb the rich, creamy coconut milk to create a hearty and satisfying curry. Perfectly seasoned with garlic, ginger, and a touch of fresh cilantro, this low-carb curry is ready in just 45 minutes, making it an ideal weeknight dinner for those following a low-carb or gluten-free lifestyle. Serve it as a standalone dish or pair it with cauliflower rice for a complete meal that’s bursting with flavor and nutrition.
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Recipe Information
Ingredients
- 500 grams radishes
- 2 tablespoons coconut oil
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 400 milliliters coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
Begin by washing the radishes thoroughly. Trim the ends and cut each radish into quarters to emulate the size of small potato pieces.
Heat coconut oil in a large pan over medium heat. Add the cumin seeds and allow them to sizzle for about a minute.
Add the chopped onion to the pan and sauté for 4-5 minutes until they are translucent.
Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
Sprinkle the curry powder and turmeric into the pan, stirring well to coat the onions, garlic, and ginger with the spices.
Add the quartered radishes to the pan, stirring to combine them with the spice and onion mixture.
Pour the coconut milk into the pan, stirring well to incorporate. Bring the mixture to a gentle simmer.
Add salt and black pepper, adjusting to taste if necessary.
Cover the pan and let the curry simmer on low heat for 20 minutes, stirring occasionally, until the radishes are tender and have absorbed the flavors.
Once cooked, remove from heat and sprinkle the chopped cilantro over the curry.
Serve the low-carb curry potato hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11403 mg | 496% | |
| Total Carbohydrate | 91.4 g | 33% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 64.6 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1643 mg | 35% | |
*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.
