Low Carb Peas Curry
Indulge in the comforting flavors of this Low Carb Peas Curry, a quick and healthy twist on a classic Indian dish. Made with vibrant green peas simmered in a luscious blend of coconut milk, crushed tomatoes, and warm spices like turmeric, cumin, and garam masala, this recipe brings richness without the carbs. The addition of ginger, garlic, and green chilies adds a punch of fresh, aromatic flavor, while a sprinkle of fresh cilantro ties it all together beautifully. Perfectly suitable for a low-carb lifestyle, this curry comes together in just 35 minutes, making it an ideal weekday dinner option. Serve it on its own or alongside cauliflower rice for a satisfying, gluten-free meal packed with wholesome goodness.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 2 Green chillies, finely chopped
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Garam masala
- 0.75 teaspoon Salt
- 1 cup Crushed tomatoes
- 0.5 cup Coconut milk
- 1.5 cups Frozen green peas
- 0.25 cup Fresh cilantro, chopped
Instructions
Heat the olive oil in a large frying pan over medium heat.
Add cumin seeds to the hot oil and sauté for about 30 seconds until they start to crackle.
Add the chopped onion and cook until they are soft and translucent, approximately 5 minutes.
Stir in the minced garlic, grated ginger, and finely chopped green chillies. Sauté for 2 minutes until fragrant.
Add turmeric powder, coriander powder, cumin powder, and salt to the onions. Mix well and cook for another 1 minute.
Pour in the crushed tomatoes, stir to combine with spices, and let it cook uncovered for about 5 minutes, allowing the tomatoes to reduce.
Reduce the heat to low, then add coconut milk, stirring to incorporate it into the sauce.
Add the frozen green peas into the sauce. Stir well, increase the heat to medium, cover, and let it simmer for 5-7 minutes until the peas are cooked and the sauce thickens.
Sprinkle garam masala over the curry, stir, and cook for 2 more minutes.
Finish by garnishing with fresh cilantro and serve hot.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1853 mg | 81% | |
| Total Carbohydrate | 77.3 g | 28% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 35.2 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1726 mg | 37% | |
*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.
