Low Carb Indian Eggplant Curry
When we embarked on the keto journey, one of the very first things we did was go over all of the vegetables we used to eat and love and separate the good from the bad, that is the low carb from the no-no's. Potatoes, red bell peppers, peas, sweet potatoes and tomatoes were crossed off our grocery lists. The one vegetable we used to eat plenty of before keto and we still eat now while on keto is eggplant.
My favorite way to eat eggplant is roasted and then mixed with mayo, oil, spices and a little bit of lemon juice. This is the best spread/dip that you have ever had. But it gets better; combine this roasted yumminess with Indian spices, onions and peanuts and you get one of the best curries ever.
You can serve this curry as part of an Indian spread or even use it to replace the aforementioned dip and you got yourself a great use of eggplant.
- 1 medium eggplant
- 1 tbsp coconut oil
- 1 tsp cumin powder
- 1/2 tsp chili powder
- 1 tsp salt
- 1/4 tsp turmeric powder
- 1/2 tsp mustard seeds
- 2 cloves garlic
- 1 small onion (about 50 grams or 2 oz)
- 1/2 half jalapeño (about 10 grams or 0.5 oz)
- 10-15 peanuts
- cilantro to garnish
- Prick an eggplant with a fork and place it on a grill or under the broilers. Grill or broil until the skin gets black and charred all over, remove the eggplant and place in a bowl that you cover with a plate or in a paper bag. The steaming that ensues will help you peel the charred skin. Wait for it to cool down (this takes about 10 minutes).
- You only want the roasted flesh of the eggplant. You can also scoop it out with a spoon if you are in a hurry and cannot wait for the cooling.
- Chop up a small onion, garlic and half a jalapeño pepper. Heat up 1 tbsp coconut oil in a frying pan and add mustard seeds. Wait till they begin to pop and add the onion. Once the onion is translucent, add the garlic, peanuts and the pepper.
- Fry the onion, garlic and pepper till they soften. Add the spices and allow to fry for a minute while stirring constantly to prevent burning.
- Then add the chopped up flesh of the eggplant and cook for a few minutes while stirring. You can add some water if you think the curry is not soft enough, but wait until the water has been absorbed by the eggplant.
- You can serve it immediately since the eggplant is already cooked; or bake it covered further for another 20 mins at 350 degrees in any oven proof dish or a cast iron pan to let the flavors come out further. Traditionally, this curry is actually made in a cast iron pan.
- Sprinkle with cilantro to garnish and serve hot with low carb tortillas or cauliflower rice
- As with most Indian curries, this will taste better the next day.
- Number of Servings 3
- Calories Per Serving 124
- Fat 9g
- Carbs 7g
- Fiber 3g
- Net Carbs 4g
- Protein 3g
- Fat 75%, Protein 11%, Net Carbs 14%