Keto Vegetable Kurma

Keto Vegetable Kurma is a fragrant and creamy Indian curry made with a medley of low-carb vegetables and a rich coconut-based sauce, perfect for a healthy keto diet. This dish is not only flavorful but also packed with nutrients, making it a delightful side for any meal.

Ingredients

• Cauliflower - 200 grams, chopped
• Zucchini - 150 grams, diced
• Spinach - 100 grams, chopped
• Green bell pepper - 100 grams, diced
• Coconut milk - 200 ml
• Coconut oil - 2 tablespoons
• Mustard seeds - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Ginger - 1 teaspoon, minced
• Garlic - 1 teaspoon, minced
• Green chili - 1, slit
• Turmeric powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Salt - to taste
• Fresh coriander leaves - for garnish

Steps

1. Heat coconut oil in a pan over medium heat. Add mustard seeds and let them splutter.
2. Add cumin seeds, minced ginger, garlic, and slit green chili. Sauté for 1-2 minutes until fragrant.
3. Stir in the chopped cauliflower, zucchini, and green bell pepper. Cook for 5 minutes, stirring occasionally.
4. Add the chopped spinach, turmeric powder, coriander powder, and salt. Mix well and cook for another 3-4 minutes.
5. Pour in the coconut milk and bring to a gentle simmer. Cook for 10-12 minutes, allowing the vegetables to soften.
6. Once cooked, adjust salt if needed and garnish with fresh coriander leaves before serving.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

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

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