Keto Instant Pot Spicy Eggplant Curry

Dive into the robust flavors of this Keto Instant Pot Spicy Eggplant Curry, a low-carb, high-fat dish that's as nutritious as it is delicious, perfect for a satisfying keto-friendly meal.

Course Dinner

Cuisine Indian

Keyword Instant Pot Curry, Keto Dinner, Keto Instant Pot, Low Carb Eggplant Curry, Spicy Eggplant Curry

Prep Time 15

Cook Time 8

Total Time 23

Servings servings

Calories 190kcal

Equipment

Instant Pot

Ingredients

1 large Eggplant about 1 lb or 450g, cut into cubes
2 tablespoons Coconut oil 30 ml
1 medium Yellow onion about 150g, finely chopped
3 Garlic cloves minced
1 tablespoon Ginger 15g, grated
1 teaspoon Ground turmeric 3g
1 teaspoon Ground cumin 3g
1 teaspoon Garam masala 3g
½ teaspoon Red chili powder 1g, adjust to taste
14 ounces Canned diced tomatoes 400g
1 cup Coconut milk 240 ml
1 teaspoon Salt approximately 5g, to taste
Fresh cilantro for garnish

Instructions

Begin by setting your Instant Pot to the 'Sauté' function. Add the coconut oil to heat up for about 1 minute.
Add the chopped onions to the pot and sauté until they become translucent, about 3 minutes.
Stir in the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
Incorporate the ground turmeric, ground cumin, garam masala, and red chili powder into the onion mixture, stirring constantly for about 1 minute to release the flavors.
Add the cubed eggplant to the pot and sauté with the spice mixture for 2 minutes, ensuring the eggplant is well-coated.
Pour in the canned diced tomatoes with their juice, and stir to combine.
Add the coconut milk to the pot and mix well. Season with salt to your preference.
Secure the Instant Pot lid in place, set the valve to 'Sealing', and cook on 'Manual' or 'Pressure Cook' high pressure for 5 minutes.
Once the cooking cycle is complete, allow for a natural pressure release for 3 minutes before quick releasing any remaining pressure.
Carefully open the lid and give the curry a gentle stir. If desired, you can use the 'Sauté' function to reduce the sauce for a thicker consistency.
Serve hot, garnished with fresh cilantro, as a standalone dish or paired with keto-friendly cauliflower rice.

Notes

For a milder curry, reduce the amount of red chili powder. If you're not a fan of eggplant, zucchini makes a great substitute in this recipe. The nutritional information provided is an estimate and will vary depending on the exact ingredients used.

Nutrition