Keto Vegetable Korma Pasta

Keto Vegetable Korma Pasta is a delightful fusion of Indian flavors and classic pasta, made with low-carb ingredients for a guilt-free indulgence. Packed with vibrant vegetables and a creamy sauce, this dish is both satisfying and nutritious.

Ingredients

• Zucchini noodles - 200 grams
• Cauliflower florets - 100 grams
• Bell pepper (red) - 50 grams, diced
• Spinach - 50 grams, chopped
• Coconut milk - 150 ml
• Korma curry paste - 2 tablespoons
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Coconut oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Chopped cilantro - for garnish

Steps

1. Heat coconut oil in a pan over medium heat. Add minced garlic and ginger, sautéing until fragrant.
2. Add the cauliflower florets and bell pepper to the pan, cooking for about 5 minutes until slightly tender.
3. Stir in the Korma curry paste, mixing well to coat the vegetables.
4. Pour in the coconut milk and bring to a gentle simmer. Cook for another 5 minutes until the sauce thickens.
5. Add the chopped spinach and zucchini noodles, mixing until the spinach wilts and the zucchini noodles are heated through, about 3-4 minutes.
6. Season with salt and black pepper to taste.
7. Serve hot, garnished with chopped cilantro.

Nutrition

• Calories: 360
• Protein: 10 g
• Carbs: 18 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 30 g
• Saturated Fat: 25 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

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

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