Keto Madras Lentils

Elevate your keto meal game with this flavorful and satisfying Keto Madras Lentils recipe—an inspired low-carb twist on the classic Indian dish. Instead of traditional lentils, this recipe uses lightly mashed cauliflower florets as a wholesome, keto-friendly substitute, paired with tender eggplant for a hearty base. A rich, spiced tomato and coconut milk sauce infused with garlic, ginger, cumin, garam masala, and red pepper flakes brings vibrant, aromatic flavors that will delight your taste buds. Fresh spinach and a garnish of cilantro add a burst of color and nutrients, making this dish a perfect vegetarian comfort food. Ready in under an hour and packed with bold flavors, this easy one-pan dinner is satisfying, nourishing, and fits seamlessly into your ketogenic lifestyle.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Cauliflower florets
• 1 cup Eggplant
• 2 tablespoons Olive oil
• 0.5 Onion, finely chopped
• 3 Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 2 tablespoons Tomato paste
• 0.5 cup Coconut milk
• 1 cup Vegetable broth
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Garam masala
• 0.25 teaspoon Red pepper flakes
• 1 cup Spinach, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

Begin by steaming the cauliflower florets until they are soft, about 10 minutes. Once cooked, lightly mash them with a fork to break them into smaller pieces resembling lentils.

Step 2

Dice the eggplant into small cubes and set aside.

Step 3

In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

Step 4

Add the minced garlic and grated ginger to the pan and cook for another 1-2 minutes until fragrant.

Step 5

Stir in the tomato paste and mix well with the onions, garlic, and ginger.

Step 6

Pour in the coconut milk and vegetable broth, stirring to combine, and bring the mixture to a simmer.

Step 7

Add the ground cumin, ground coriander, garam masala, and red pepper flakes to the pan, stirring to incorporate the spices into the sauce.

Step 8

Add the cubed eggplant to the pan and simmer for 15 minutes, allowing the eggplant to absorb the flavors.

Step 9

Stir in the mashed cauliflower and chopped spinach. Cook for an additional 5 minutes until the spinach has wilted and all ingredients are well combined.

Step 10

Season the dish with salt and pepper to taste.

Step 11

Serve hot, garnished with freshly chopped cilantro.

Nutrition Facts

Serving size	(750.5g)

Amount per serving	% Daily Value*
Calories	539.5

Total Fat 32.5g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 1989.6mg	0%
Total Carbohydrate 56.8g	0%
Dietary Fiber 14.1g	0%
Total Sugars 24.1g
Protein 12.7g	0%

Vitamin D 0IU	0%
Calcium 223.2mg	0%
Iron 8.4mg	0%
Potassium 1982.3mg	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: 51.3%

Protein: 8.9%

Carbs: 39.8%