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prep time
9 min
cook time
42 min
ready time
51 min
Low Carb Roasted Eggplant And Zucchini Curry
This delicious warming low carb curry is made with Indian spices, low carb veggies and a creamy coconut broth. Quick and easy to prepare, this makes a great plant-based dinner option.
Keto Eggplant and Zucchini Curry Ingredients
The curry is packed with tender eggplant and zucchini, roasted until soft. This is combined with aromatic onion, garlic, earthy spices, aromatic cilantro and a rich coconut stock. Once combined, the ingredients are gently simmered together until the sauce is rich and creamy.
Serving Suggestions
This is a great option for Keto curry nights with friends and family. Perfect served with a side of cauliflower rice and our Keto Indian avocado salsa. You could also use the curry sauce as a base to add a protein of your choice. Just be sure to update your macros accordingly!
Net Carbs
5.9 g
Fiber
4.7 g
Total Carbs
10.8 g
Protein
2.2 g
Fats
8.8 g
121 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cilantro
2 tablespoon
Olive Oil
1 tablespoon
Unsalted Butter
1 tablespoon
Eggplant, Raw
1 small
Zucchini
1 small
Garlic
1 clove
Turmeric, Ground
1 teaspoon
Ground Coriander
1 teaspoon
Cumin, Ground
1 teaspoon
Curry Powder
1 teaspoon
Ginger Root, Raw
1 slice - 1" diameter
Red Onion
½ small
Tomato
½ medium - 2 3/5" diameter
Vegetable Broth, Bouillon Or Consomme
½ cup
Coconut Milk, Plain Or Original, Lite, Not Fortified, Typically Used In Cooking
½ cup
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 5
51 min
Step 1
Preheat the oven to 400 degrees Fahrenheit. Slice the zucchini and eggplant into half inch thick discs. Arrange the zucchini and eggplant in an even layer across as large oven tray. Season with salt and pepper and drizzle over one tablespoon of the olive oil. Transfer to the oven to bake for 18-20 minutes or until tender.Step 2
Whilst the zucchini is cooking, grate the ginger and thinly slice the onion and garlic. Heat the remaining oil in a large saucepan over a medium heat. Add the onion, garlic and ginger. Sweat gently for 2-3 minutes until tender and fragrant.Step 3
Finely dice the tomato and add to the saucepan. Add the turmeric, ground coriander, cumin and curry powder. Stir well to combine and cook gently for two minutes more to soften the tomato.Step 4
Add the zucchini and eggplant to the saucepan. Add the vegetable stock and coconut milk. Stir to combine. Bring to a gentle boil then reduce to a simmer.Step 5
Cover and cook for 15 minutes then uncover and cook for 5 minutes more until the sauce is thick and reduced. Finely chop the cilantro and scatter over the curry to serve.
Comments
KetoPotato90 3 years ago
This was so unbelievable tasty 😍😍 i will cook this often, satisfying, amazing meal
Mamanurse 4 years ago
Excellent!! So delicious! We left out the broth and added more coconut milk and one tbsp of ghee. Can’t wait to make it again!
KetoPotato90 3 years ago
I also added more coconut and left out the broth, so good!
Aziza 4 years ago
The meal is delicious
recipewriter 4 years ago
Thank you :)
Marina 4 years ago
Loved this. Added more spices (cumin, cinnamon, star anise, cardamom, cloves).A little palm sugar. Super delicious.