Keto Coconut Curry Pasta

Keto Coconut Curry Pasta is a creamy, aromatic dish that combines the rich flavors of coconut and traditional Indian spices with low-carb pasta. This delightful fusion is both satisfying and healthy, making it perfect for a keto lifestyle.

Ingredients

• Zucchini noodles - 200 grams
• Coconut milk - 200 ml
• Coconut oil - 2 tablespoons
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Curry powder - 1 tablespoon
• Turmeric powder - 1 teaspoon
• Red chili powder - 1/2 teaspoon
• Salt - to taste
• Fresh cilantro - for garnish
• Lemon juice - 1 tablespoon
• Cherry tomatoes - 100 grams, halved

Steps

1. Heat coconut oil in a large skillet over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the curry powder, turmeric, and red chili powder, stirring well to combine.
5. Pour in the coconut milk and bring to a simmer, allowing it to thicken slightly for about 5 minutes.
6. Add the zucchini noodles and cherry tomatoes to the skillet, tossing them in the sauce until well coated.
7. Cook for an additional 5-7 minutes, or until the zucchini noodles are tender but still firm.
8. Season with salt to taste and stir in the lemon juice.
9. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 30 g
• Saturated Fat: 25 g
• Unsaturated Fat: 5 g
• Water: 0.3 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in healthy fats from coconut milk, which can provide sustained energy.

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