Low Carb Spicy Brinjal Curry

Name: Low Carb Spicy Brinjal Curry
Prep time: 3 min
Cook time: 33 min
Total time: 36 min
Yield: 2
Cuisine: indian
Ingredients: Olive Oil; Garlic; Ginger; Hot Chili Peppers, Green, Raw; Mustard Seed; Cumin, Ground; Curry Powder; Onion Powder; Chili Powder; Turmeric, Ground; Garam Masala; Eggplant, Raw; Roma Tomato; Salt; Water; Cornstarch; Cauliflower Rice

830 ratings

Prepare Time 3 minutes

Cook Time 33 minutes

Brinjal, aubergine, eggplant: they’re all one and the same! To make this spicy brinjal (eggplant) curry, you only need a few solid ingredients. Little preparation is needed here because most of the work in this dish is done by the plethora of spices added at the beginning of the recipe. Cook down fresh eggplant and tomato until you have a soft, stew-like texture. Your spicy factors are derived from a diced green chili and a bit of chili powder. If you want more heat, you can easily add more of these ingredients or stir in a little of your favorite hot sauce. Serve your spicy Keto curry over cauliflower rice prepared to your liking. If you prepare your cauliflower rice with any fats or spices, make sure to add this to your food log. Jessica L. ### To Keto Or Not To Keto If you present your eggplant curry with tomatoes to your Keto guests, some may argue your dish isn’t actually Keto. Both eggplants and tomatoes are part of the nightshade group, and some have decided that nightshades as a whole are “not Keto”. Why? Some science suggests eating nightshades can make you more prone to inflammation and digestive issues. Unfortunately, that is an issue each person must take up individually with their doctor. Like all other vegetables, nightshades can rack up the carbohydrates quickly if gone un-tracked. Easily track your macros with the Carb Manager app to make sure you’re keeping an eye on your carbs and worry less about foods being “not Keto” as a whole. ### Adding More Flavor To Your Curry This Keto spicy brinjal curry has a complex flavor profile, thanks to all the spices used. However, you may feel like your curry is missing a little flavor after simmering it in water. If you are not vegan, try swapping out the water for a chicken or beef broth. If you are vegan but would like to add more fat (and flavor) to your curry, stir in a tablespoon of coconut cream that separates from the liquid in a can. Low-carb cashew cream is another delicious way to add fat and flavor if you don’t like the overpowering taste of coconut. Don’t forget that this recipe includes cauliflower rice, which you can bump up with more seasonings and fats at your discretion.

How to make Low Carb Spicy Brinjal Curry

Heat the olive oil in a deep pan over low heat. Stir in the garlic, ginger, diced green chili, and mustard seed. Slowly stir while the spices become fragrant and toasted. Then, stir in the cumin, curry powder, onion powder, chili powder, turmeric, and garam masala. Stir and heat until you can smell the warmed curry powder.
Stir in chopped eggplant and tomato with the salt. Fold the ingredients until the eggplant and tomato are covered in the spices. Put a lid over the pan and cook the ingredients over medium-low heat until the eggplant tenderizes - about 7 minutes. Occasionally stir the ingredients to avoid burning.
Pour the water into the pot. Leave the lid on and bring the curry to a simmer. Let the curry simmer for 10-15 minutes - until the eggplant is very soft but not mush. Turn the stove heat back down to low. Remove about ½ cup liquid and whisk the cornstarch into it. Then, return the thickened liquid to the curry. Simmer the curry without the pan lid until the curry thickens.
Serve 1 cup of the hot and spicy curry over a ¾ cup of cauliflower rice per serving.

Ingredients of Low Carb Spicy Brinjal Curry

Ingredient	Quantity
1. Olive Oil	4 tablespoon
2. Garlic	1 teaspoon
3. Ginger	½ teaspoon
4. Hot Chili Peppers, Green, Raw	2 teaspoon, chopped
5. Mustard Seed	½ teaspoon
6. Cumin, Ground	¼ teaspoon
7. Curry Powder	¾ teaspoon
8. Onion Powder	¼ teaspoon
9. Chili Powder	½ teaspoon
10. Turmeric, Ground	¼ teaspoon
11. Garam Masala	¼ teaspoon
12. Eggplant, Raw	5 ounce
13. Roma Tomato	3-½ ounce
14. Salt	⅛ teaspoon
15. Water	2-¼ cup
16. Cornstarch	1-½ teaspoon
17. Cauliflower Rice	1-½ cup

Low Carb Spicy Brinjal Curry nutrients

caloriesKCal: 309.792 caloriesKJ: 1296.171 totalCarbs: 14.42 diabetesCarbsADA: 11.466 netCarbs: 8.321 diabetesCarbs: 8.416 fiber: 5.909 starch: 2.955 sugar: 6.09 addedSugar: 0 sugarAlcohols: 0.19 protein: 3.5 fat: 28.161 transFat: 0.044 monousatFat: 20.014 polyunsatFat: 3.294 omega3Fat: 0.399 omega6Fat: 2.895 saturatedFat: 3.892 cholesterol: 0 vitaminA: 33.981 vitaminC: 57.816 vitaminD: 0 vitaminE: 4.94 vitaminK: 37.619 vitaminB1: 0.102 vitaminB2: 0.099 vitaminB3: 1.337 vitaminB5: 0.754 vitaminB6: 0.311 vitaminB12: 0 potassium: 478.852 magnesium: 35.698 calcium: 50.723 iron: 1.567 zinc: 0.561 copper: 0.173 phosphorus: 76.081 sodium: 197.711 selenium: 2.702 folate: 66.707 choline: 47.838 alcohol: 0 caffeine: 0 gluten: 0 manganese: 0.585 conjugatedLinoleicAcid: 0 phyticAcid: 57.37 xylitol: 0.029 isomalt: 0 sorbitol: 0.004 maltitol: 0 lactitol: 0 erythritol: 0 pinitol: 0 inositol: 0.089 mannitol: 0.068

Frequently Asked Questions

Author Emily Williams

Low Carb Spicy Brinjal Curry

Frequently Asked Questions

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