Low Carb Eggplant and Potato Curry

Savor the rich, aromatic flavors of this Low Carb Eggplant and Potato Curry, a wholesome twist on a classic Indian dish. By cleverly substituting radishes for traditional potatoes, this recipe delivers a satisfying, low-carb option packed with hearty vegetables and bold spices. Eggplant and tender radish quarters are simmered in a creamy coconut milk base, infused with layers of curry powder, garam masala, and fresh aromatics like garlic and ginger. Perfect for meal prep or a cozy dinner, this one-pot dish is ready in under an hour and pairs beautifully with cauliflower rice for a guilt-free, gluten-free meal. Garnished with fresh cilantro, this curry is as vibrant in color as it is in flavor—a must-try for healthy eating enthusiasts and curry lovers alike!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 medium Eggplant
• 20 small Radishes (substitute for potato to lower carbs)
• 2 tablespoons Olive oil
• 1 medium Onion
• 4 cloves Garlic
• 1 inch piece Ginger
• 2 medium Tomato
• 1 cup Coconut milk
• 2 tablespoons Curry powder
• 1 teaspoon Garam masala
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 0.25 cup Cilantro (for garnish)

Directions

Step 1

Cut the eggplants into 1-inch cubes and set aside.

Step 2

Trim and quarter the radishes to mimic the texture of potatoes.

Step 3

Chop the onion, mince the garlic cloves, and finely grate the ginger.

Step 4

Dice the tomatoes and set aside.

Step 5

In a large pan, heat olive oil over medium heat and add cumin seeds. Saute for 1 minute until fragrant.

Step 6

Add the chopped onion to the pan and cook until translucent, about 5 minutes.

Step 7

Stir in the minced garlic and grated ginger, cooking for 2 more minutes.

Step 8

Add the diced tomatoes, curry powder, turmeric, and red chili powder. Cook until the tomatoes break down and the spices are aromatic, about 5 minutes.

Step 9

Add the cubed eggplant and radish quarters, stirring to coat them with the spice mixture.

Step 10

Pour in the coconut milk, stirring well. Bring the mixture to a simmer.

Step 11

Cover the pan and cook for 20-25 minutes, or until the eggplant and radishes are tender, stirring occasionally.

Step 12

Stir in the garam masala and salt, adjusting seasoning to taste.

Step 13

Let the curry simmer uncovered for another 5 minutes to thicken slightly.

Step 14

Garnish the curry with chopped cilantro before serving.

Step 15

Serve hot as a standalone dish or with cauliflower rice for a complete low-carb meal.

Nutrition Facts

Serving size	(1894.9g)

Amount per serving	% Daily Value*
Calories	850.2

Total Fat 32.6g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 3.6g
Cholesterol 0mg	0%
Sodium 10098.5mg	0%
Total Carbohydrate 134.3g	0%
Dietary Fiber 40.5g	0%
Total Sugars 83.0g
Protein 18.9g	0%

Vitamin D 0IU	0%
Calcium 327.1mg	0%
Iron 18.8mg	0%
Potassium 4089.8mg	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: 32.4%

Protein: 8.3%

Carbs: 59.3%