Low Carb Kofta Curry
Experience the rich and aromatic flavors of this Low Carb Kofta Curry, a hearty and wholesome dish perfect for keto and paleo diets. Tender, spiced meatballs made from ground beef, chicken, or lamb are infused with fresh cilantro, mint, and warming spices like garam masala and cumin, then simmered in a creamy coconut-based tomato sauce. Almond flour replaces traditional breadcrumbs, creating a gluten-free and low-carb alternative that's just as satisfying. Quick to prepare in under an hour, this flavorful curry pairs beautifully with cauliflower rice or steamed veggies, making it an ideal choice for a nutritious, comforting meal. Packed with bold flavors and simple ingredients, this healthy kofta curry is a must-try for anyone seeking a delicious, guilt-free indulgence.
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Recipe Information
Ingredients
- 500 grams Ground beef (or chicken/lamb)
- 0.5 cup Cilantro
- 0.25 cup Mint leaves
- 4 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 Green chilies, finely chopped
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 1 Egg
- 2 tablespoons Almond flour
- 2 tablespoons Coconut oil (or olive oil)
- 1 medium Onion, finely chopped
- 0.5 cup Tomato puree
- 0.5 cup Coconut cream
- 0.5 teaspoon Turmeric powder
- 1 cup Water
Instructions
In a large mixing bowl, combine the ground meat, cilantro, mint leaves, half of the minced garlic, half of the grated ginger, green chilies, cumin powder, coriander powder, garam masala, salt, egg, and almond flour. Mix thoroughly until all the ingredients are well incorporated.
Form the mixture into small balls, roughly the size of a golf ball, to make the koftas. Set aside on a plate.
Heat 1 tablespoon of coconut oil in a large frying pan over medium heat. Fry the koftas in batches until browned on all sides, about 6-8 minutes. Transfer them to a plate and set aside.
In the same pan, add the remaining coconut oil and sauté the chopped onion until translucent. Add the remaining garlic and ginger, and fry for another minute until fragrant.
Add the turmeric powder and tomato puree to the pan, stirring continuously to cook out the raw tomato taste, about 4-5 minutes.
Pour in the coconut cream and water, stirring to combine. Bring the sauce to a gentle simmer.
Carefully add the fried koftas into the sauce. Cover the pan and let the koftas simmer in the sauce for 20 minutes, allowing the flavors to meld and the koftas to cook thoroughly.
Taste the curry and adjust the seasoning with more salt if necessary.
Garnish with additional cilantro before serving. Enjoy with cauliflower rice or a side of steamed vegetables for a complete low-carb meal.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 20.9 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 19.6 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 113 mg | 9% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 796 mg | 17% | |
*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.
