Keto Eggplant Curry

Keto Eggplant Curry is a rich and flavorful low-carb Indian dish that combines tender eggplant with aromatic spices and creamy coconut milk. This hearty meal is perfect for those looking to indulge in a satisfying dinner while staying within their keto lifestyle.

Ingredients

• Eggplant - 300 grams
• Coconut oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1 inch, grated
• Tomato - 1 medium, chopped
• Coconut milk - 200 ml
• Curry powder - 1 tablespoon
• Turmeric powder - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Salt - to taste
• Fresh cilantro - for garnish

Steps

1. Heat coconut oil in a pan over medium heat.
2. Add cumin seeds and let them splutter for a few seconds.
3. Add the chopped onion and sauté until golden brown.
4. Stir in the minced garlic and grated ginger; cook for 1-2 minutes until fragrant.
5. Add the chopped tomato and cook until soft, about 3-4 minutes.
6. Add the curry powder, turmeric powder, coriander powder, and salt; mix well.
7. Add the diced eggplant and stir to coat with the spices.
8. Pour in the coconut milk and bring to a gentle simmer.
9. Cover and cook for 15 minutes, stirring occasionally, until the eggplant is tender.
10. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 280
• Protein: 4 g
• Carbs: 12 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 24 g
• Saturated Fat: 20 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce inflammation.
• High in fiber, promoting digestive health and satiety.

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