Keto Zucchini Kofta Curry

Zucchini koftas are the Rajasthani vegetable version of seekh kebab—grated zucchini bound with almond flour instead of breadcrumbs, then pan-fried until they develop a golden crust. The almond flour isn't a substitute; it's the secret to structure and a subtle nuttiness that lifts the dish beyond ordinary. Squeeze your grated zucchini hard over a kitchen towel to shed excess water; wet koftas won't hold together.

The curry itself is a creamy coconut gravy spiked with tomato paste and finished with heavy cream. Some versions are soupy; this one is silkier. Cook the curry for 10 minutes before sliding the koftas in—they'll finish cooking in the residual heat and absorb the aromatic spices. The heat level is genuinely hot here, so seed the green chillies if you prefer a gentler bite. At 24 grams of fat and 9 grams of net carbs per serving, this is a full keto main that satisfies both texture-seekers and sauce-lovers. Pair it with a simple greens salad or serve it over cauliflower rice.