Keto Kadala Curry

Dive into the rich, aromatic flavors of Keto Kadala Curry, a low-carb twist on a beloved South Indian classic. This hearty dish swaps traditional black chickpeas for black soybeans, making it perfectly suited for keto enthusiasts while retaining the authentic taste and texture. Simmered in a fragrant blend of spices like turmeric, garam masala, and coriander, and enriched with creamy coconut milk and freshly toasted coconut, this curry is an explosion of comforting flavors. Finished with a tempering of mustard seeds, curry leaves, and fresh cilantro, it pairs beautifully with cauliflower rice or keto-friendly flatbreads. Ready in just an hour, this wholesome dish is perfect for meal prepping or as a comforting family dinner. Packed with protein and healthy fats, Keto Kadala Curry is both satisfying and nutritious—a true win for your keto meal plan!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 200 grams black soybeans
• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 cup sliced onions
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 green chili, slit
• 10 leaves curry leaves
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 0.5 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 1 cup grated coconut
• 200 ml coconut milk
• 200 ml water
• 1 teaspoon salt
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Soak the black soybeans in water for at least 4 hours or overnight, then drain and rinse them well.

Step 2

In a pressure cooker, add the soaked black soybeans and 200 ml of water. Cook for 15 minutes after it reaches pressure, then remove from heat and let the pressure release naturally.

Step 3

While the soybeans are cooking, heat coconut oil in a large pan over medium heat.

Step 4

Add the mustard seeds. When they start to pop, add cumin seeds, sliced onions, minced ginger, minced garlic, and slit green chili. Sauté until the onions become soft and translucent.

Step 5

Stir in curry leaves, turmeric powder, coriander powder, red chili powder, and garam masala. Sauté for another 2 minutes until the spices are aromatic.

Step 6

Add the grated coconut and cook for another 3-4 minutes, stirring occasionally, until the coconut is lightly toasted.

Step 7

Once the soybeans are cooked, add them to the pan along with the water from the pressure cooker. Bring the mixture to a simmer.

Step 8

Pour in the coconut milk and add salt. Stir everything well and bring it to a gentle simmer. Let it cook for about 10 minutes until the flavors meld and the curry thickens slightly.

Step 9

Adjust the salt as needed. Garnish with fresh cilantro before serving.

Step 10

Serve hot with steamed cauliflower rice or any keto-friendly flatbread.

Nutrition Facts

Serving size	(954.4g)

Amount per serving	% Daily Value*
Calories	940.3

Total Fat 66.7g	0%
Saturated Fat 48.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2607.1mg	0%
Total Carbohydrate 70.3g	0%
Dietary Fiber 25.4g	0%
Total Sugars 30.1g
Protein 24.5g	0%

Vitamin D 0IU	0%
Calcium 257.1mg	0%
Iron 10.7mg	0%
Potassium 1873.6mg	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: 61.3%

Protein: 10.0%

Carbs: 28.7%