Low Carb Eggplant and Potato Curry
Discover a flavorful twist on a classic curry with this Low Carb Eggplant and Potato Curry, designed to satisfy your cravings while keeping your carb count in check. This hearty dish swaps traditional potatoes for tender radishes, creating a lighter yet equally satisfying alternative. Fresh eggplant, aromatic spices like cumin seeds and garam masala, and creamy coconut milk combine to deliver a rich, comforting meal with vibrant flavors. Perfect for meal prep or family dinners, this curry pairs beautifully with cauliflower rice for a complete low-carb experience. Ready in under an hour, it’s a deliciously healthy way to enjoy indulgent, restaurant-quality curry at home. Keywords: low carb curry, eggplant curry, potato substitute, radish curry, keto curry recipe.
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Recipe Information
Ingredients
- 2 medium Eggplant
- 20 small Radishes (substitute for potato to lower carbs)
- 2 tablespoons Olive oil
- 1 medium Onion
- 4 cloves Garlic
- 1 inch piece Ginger
- 2 medium Tomato
- 1 cup Coconut milk
- 2 tablespoons Curry powder
- 1 teaspoon Garam masala
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.25 cup Cilantro (for garnish)
Instructions
Cut the eggplants into 1-inch cubes and set aside.
Trim and quarter the radishes to mimic the texture of potatoes.
Chop the onion, mince the garlic cloves, and finely grate the ginger.
Dice the tomatoes and set aside.
In a large pan, heat olive oil over medium heat and add cumin seeds. Saute for 1 minute until fragrant.
Add the chopped onion to the pan and cook until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for 2 more minutes.
Add the diced tomatoes, curry powder, turmeric, and red chili powder. Cook until the tomatoes break down and the spices are aromatic, about 5 minutes.
Add the cubed eggplant and radish quarters, stirring to coat them with the spice mixture.
Pour in the coconut milk, stirring well. Bring the mixture to a simmer.
Cover the pan and cook for 20-25 minutes, or until the eggplant and radishes are tender, stirring occasionally.
Stir in the garam masala and salt, adjusting seasoning to taste.
Let the curry simmer uncovered for another 5 minutes to thicken slightly.
Garnish the curry with chopped cilantro before serving.
Serve hot as a standalone dish or with cauliflower rice for a complete low-carb meal.
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10098 mg | 439% | |
| Total Carbohydrate | 134.3 g | 49% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 83.0 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 4090 mg | 87% | |
*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.
