Low Carb Spicy Crab Curry
Dive into the bold and tantalizing flavors of this Low Carb Spicy Crab Curry, a perfect choice for seafood lovers seeking a keto-friendly meal! Featuring tender lump or claw crab meat simmered in a rich and aromatic coconut milk base, this curry is infused with fragrant spices like garam masala, turmeric, and cumin for an authentic taste of India. A vibrant blend of curry powder, red chili, and a touch of lime juice create an irresistible depth of flavor. Quick and easy to prepare in just 40 minutes, this dish pairs wonderfully with low-carb sides such as cauliflower rice or zucchini noodles. Garnished with fresh cilantro for a burst of color and freshness, this gluten-free crab curry is ideal for a weeknight dinner or an impressive meal for entertaining guests. Packed with protein and spice, it's the ultimate comfort food that you'll savor guilt-free!
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Recipe Information
Ingredients
- 500 grams Fresh crab meat (preferably lump or claw)
- 2 tablespoons Coconut oil
- 1 medium Yellow onion (finely chopped)
- 4 cloves Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 2 teaspoons Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder (adjust to taste)
- 200 grams Tomato puree
- 400 milliliters Coconut milk (unsweetened, full-fat)
- 200 milliliters Water
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 teaspoon Salt
- 1 tablespoon Lime juice
- 1 small Green chili (optional, for extra spice)
Instructions
Heat the coconut oil in a large skillet or pan over medium heat.
Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
Stir in the minced garlic, grated ginger, and green chili (if using). Cook for 1–2 minutes until fragrant.
Add the curry powder, turmeric powder, ground cumin, garam masala, and red chili powder to the pan. Stir well to toast the spices for 30 seconds.
Stir in the tomato puree, cooking for 3–4 minutes until it thickens slightly and the flavors meld together.
Pour in the coconut milk and water. Stir to combine and bring the mixture to a gentle simmer.
Add the crab meat, season with salt, and stir gently to coat the crab in the curry. Allow it to simmer for 5–7 minutes until the crab is heated through and the flavors are infused.
Squeeze lime juice over the curry and stir gently.
Remove the curry from the heat and garnish with fresh chopped cilantro.
Serve hot with a side of cauliflower rice, zucchini noodles, or steamed low-carb vegetables to keep it low-carb.
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 110.4 g | 552% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 5738 mg | 249% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 30.2 g | ||
| Protein | 116.8 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 4202 mg | 89% | |
*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.
