Keto Vegetable Curry

This Keto Vegetable Curry is a vibrant and flavorful dish, packed with low-carb vegetables and aromatic spices that will transport your taste buds to India. Perfectly creamy and satisfying, it's a healthy option for lunch that fits seamlessly into a ketogenic diet.

Ingredients

• Cauliflower - 200 grams, chopped
• Zucchini - 150 grams, diced
• Bell Pepper (Red) - 100 grams, diced
• Spinach - 100 grams, fresh
• Coconut Oil - 2 tablespoons (30 ml)
• Ginger - 1 tablespoon, minced
• Garlic - 2 cloves, minced
• Curry Powder - 2 teaspoons
• Cumin Powder - 1 teaspoon
• Turmeric Powder - 1/2 teaspoon
• Coconut Milk - 200 ml
• Salt - to taste
• Black Pepper - to taste
• Fresh Coriander - for garnish

Steps

1. Heat coconut oil in a large skillet over medium heat.
2. Add minced ginger and garlic, sautéing for 1-2 minutes until fragrant.
3. Stir in the chopped cauliflower, zucchini, and bell pepper, cooking for about 5-7 minutes until they begin to soften.
4. Sprinkle in the curry powder, cumin, turmeric, salt, and black pepper, mixing well to coat the vegetables.
5. Pour in the coconut milk and bring the mixture to a simmer, then reduce the heat and cover the skillet.
6. Cook for an additional 10-15 minutes, stirring occasionally until the vegetables are tender.
7. Add the fresh spinach and cook for another 2-3 minutes until wilted.
8. Serve hot, garnished with fresh coriander.

Nutrition

• Calories: 280
• Protein: 5 g
• Carbs: 12 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 25 g
• Saturated Fat: 22 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in vitamins, minerals, and antioxidants from the variety of vegetables.

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