Keto Curried Eggplant and Zucchini

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  • prep time

    prep time

    3 min

  • cook time

    cook time

    8 min

  • ready time

    ready time

    11 min

Keto Curried Eggplant and Zucchini

8 ratings

Whip up this simple and quick vegetable side! Plenty of butter and coconut cream adds just the right amount of fat you need to pair with low carb vegetables. It goes great with any protein seasoned with warm spices.

Jessica L.

  • Net Carbs

    2.9 g

  • Fiber

    2.2 g

  • Total Carbs

    5.1 g

  • Protein

    1.6 g

  • Fats

    11.3 g

120 cals

Keto Curried Eggplant and Zucchini

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Butter, Unsalted

    Butter, Unsalted

    1 tablespoon

  • Garlic

    Garlic

    1 teaspoon

  • Curry Powder

    Curry Powder

    ½ teaspoon

  • Eggplant, Raw

    Eggplant, Raw

    2-½ ounce

  • Zucchini

    Zucchini

    3 ounce

  • Salt

    Salt

    ⅛ teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    ⅛ teaspoon

  • Coconut Cream Raw

    Coconut Cream Raw

    2 tbsp

Recipe Steps

steps 3

11 min

  • Step 1

    In a large pan, melt the butter over low heat. Toast the garlic and curry powder in the butter for 30-60 seconds, until the spices are fragrant. Don’t let them burn! Keep the heat on low, and toss in chopped eggplant and zucchini. Season with salt and pepper. Toss the veggies until they’re coated in the garlic butter and curry powder.
    Step 1
  • Step 2

    Turn the heat to medium and place a lid over the pan - cook about 4-5 minutes until the veggies turn a light golden.
  • Step 3

    Turn the heat back to low. Stir the coconut cream into the pan. Cook for just 2-3 minutes with the lid on until the cream thickens and absorbs the spices.
    Step 3

Comments 13

  • CALIFORNIA REFUGEE

    CALIFORNIA REFUGEE a year ago

    I made this with all eggplant because I didn't have any Zucchini. I also used heavy whipping cream instead of the coconut cream. It was delicious. I'd even consider serving it for company! Had it with grilled salmon.

    • SplendidKale939049

      SplendidKale939049 2 years ago

      I added shrimp with the cream and made it a whole meal

      • Mommasquared

        Mommasquared 3 years ago

        You think I could use unsweetened almond milk instead of coconut cream?? I can't find coconut cream anywhere.

        • recipewriter

          recipewriter 3 years ago

          A splash of heavy cream or 1 tablespoon of butter would be a better substitute. If you don't use dairy, use a dollop of coconut oil.

      • Beth572

        Beth572 4 years ago

        This is a winner. I let the sliced eggplant sweat with Applied salt on eggplant for 15 minutes—makes it mild and soft. Added one Trader Joe’s chicken sausage for flavor. Used broccoli instead of zucchini. Love it

        • Pablo18

          Pablo18 4 years ago

          This is a delicious side that is so easy and quick to prepare. Recommend the Creme de Coco!

          • claire.K

            claire.K 4 years ago

            Loved it.

            • Melpritchard

              Melpritchard 4 years ago

              What is coconut cream? Is it coconut milk??

              • LoriMD

                LoriMD 2 years ago

                Nope. It’s canned.

              • GorgeousMacadamia457534

                GorgeousMacadamia457534 4 years ago

                You think this would work with hwc?

              • Anonymous

                Anonymous 4 years ago

                I have no idea I looked up Nut facts for it and it’s like 40 carbs 30 sugars will try co on it milk

              • claire.K

                claire.K 4 years ago

                I used coconut milk and it was delicious

            • Gabriela

              Gabriela 5 years ago

              My family love it, so easy and delicious.