Keto Zucchini Kofta Curry
Pan-fried koftas in creamy coconut gravy
- Time
- 40 min
- Serves
- 3
- Calories
- 280 kcal
- Protein
- 7 g
About this recipe
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.
Ingredients
Method
- 1 Squeeze excess moisture from grated zucchini using a clean cloth.
- 2 Mix zucchini with almond flour, green chillies, ginger-garlic paste, and fresh coriander to form kofta dough.
- 3 Shape into oval koftas (about 8-10 pieces).
- 4 Heat 2 tbsp coconut oil in a pan and pan-fry koftas until golden on all sides; set aside.
- 5 In the same pan, heat 1 tbsp coconut oil and add cumin seeds; let them crackle.
- 6 Add coriander powder, turmeric, and red chilli powder; fry for 30 seconds.
- 7 Add tomato paste and stir; add coconut milk and heavy cream.
- 8 Gently slide koftas into the gravy and simmer for 10 minutes.
- 9 Season with salt and serve hot.
Nutrition
⚠️ Nutritional values are AI-generated estimates and may not be accurate.
