Keto Aloo Baingan (Potato and Eggplant Curry)

Savor the rich, aromatic flavors of Keto Aloo Baingan, a low-carb twist on the classic Indian potato-and-eggplant curry! Perfectly tender eggplant and radishes take center stage, infused with a medley of fragrant spices like cumin, turmeric, and garam masala. This hearty dish swaps traditional starchy potatoes for keto-friendly radishes, ensuring all the comforting goodness without compromising your low-carb lifestyle. Cooked in creamy coconut oil and garnished with fresh cilantro, this one-pot curry is an easy, wholesome meal ready in just 45 minutes. Pair it with cauliflower rice or keto naan for a satisfying, gluten-free feast that’s brimming with bold, authentic flavors!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium Eggplant
• 12 whole Radishes
• 2 tablespoons Coconut oil
• 1 teaspoon Cumin seeds
• 1 teaspoon Mustard seeds
• 1 large Onion
• 3 cloves Garlic
• 1 inch Ginger
• 2 whole Green chilies
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala
• 2 tablespoons Cilantro
• 1 teaspoon Salt
• 1.5 cups Water

Directions

Step 1

Dice the eggplants and radishes into bite-sized pieces and set them aside.

Step 2

Finely chop the onion. Mince the garlic and ginger. Slit the green chilies lengthwise.

Step 3

Heat coconut oil in a large pan over medium heat. Add cumin and mustard seeds and let them sizzle for about 30 seconds.

Step 4

Add chopped onions to the pan and sauté until they become translucent, approximately 3-4 minutes.

Step 5

Stir in the garlic, ginger, and green chilies, and continue to sauté for another minute or until fragrant.

Step 6

Add the turmeric powder, coriander powder, and salt to the pan. Mix well to combine with the onions.

Step 7

Increase the heat to medium-high and add the diced eggplant and radishes. Stir well to coat them with the spices.

Step 8

Pour in the water, bring it to a simmer, then reduce to medium-low heat and cover the pan. Let the curry cook for 20 minutes, stirring occasionally, until the radishes and eggplants are tender.

Step 9

Once the vegetables are cooked through, sprinkle garam masala over the curry and give it a final stir.

Step 10

Garnish with freshly chopped cilantro before serving. Serve hot with your choice of keto-friendly bread or cauliflower rice.

Nutrition Facts

Serving size	(1699.3g)

Amount per serving	% Daily Value*
Calories	704.3

Total Fat 32.6g	0%
Saturated Fat 23.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 4733.7mg	0%
Total Carbohydrate 99.9g	0%
Dietary Fiber 37.3g	0%
Total Sugars 54.0g
Protein 16.4g	0%

Vitamin D 0IU	0%
Calcium 270.9mg	0%
Iron 8.0mg	0%
Potassium 3189.4mg	0%

*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.

Source of Calories

Fat: 38.7%

Protein: 8.6%

Carbs: 52.7%