Keto Vegetable Korma

Keto Vegetable Korma is a rich and creamy Indian curry, packed with vibrant vegetables and aromatic spices while keeping carbs low. This dish is perfect for a satisfying lunch, offering a delightful blend of flavors without the guilt.

Ingredients

• Cauliflower - 200 grams, chopped into florets
• Zucchini - 100 grams, diced
• Bell Pepper (any color) - 100 grams, diced
• Spinach - 100 grams, chopped
• Coconut Oil - 2 tablespoons
• Ginger - 1 tablespoon, minced
• Garlic - 1 tablespoon, minced
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, pureed
• Coconut Milk - 200 ml
• Keto-friendly Korma Spice Mix - 2 tablespoons
• Salt - to taste
• Fresh Coriander - for garnish

Steps

1. Heat coconut oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the minced ginger and garlic, cooking for an additional 1-2 minutes until fragrant.
3. Add the pureed tomato and cook for 3-4 minutes, allowing it to reduce slightly.
4. Mix in the Korma spice mix and salt, stirring well to combine with the onion mixture.
5. Add the cauliflower florets, zucchini, and bell pepper to the pan. Stir to coat the vegetables with the spice mixture.
6. Pour in the coconut milk and bring the mixture to a gentle simmer. Cover and cook for 10-12 minutes, or until the vegetables are tender.
7. Add the chopped spinach and cook for an additional 2-3 minutes until wilted.
8. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh coriander.

Nutrition

• Calories: 300
• Protein: 6 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 450 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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