Keto Curried Vegetables

Dive into a bowl of rich and aromatic Keto Curried Vegetables, a low-carb twist on a classic comfort dish that’s bursting with flavor. This vibrant recipe features a medley of zucchini, cauliflower, red bell pepper, and spinach, all simmered in a creamy, spiced coconut milk curry infused with garlic, ginger, and curry powder. With a prep time of just 15 minutes, it’s a quick and satisfying option perfect for weeknight dinners or meal prep. Finished with a zesty splash of lime juice and a sprinkle of fresh cilantro, this dish is as refreshing as it is hearty. Whether you’re following a keto diet or simply looking for a healthy, flavorful meal, this one-pot wonder will leave you craving seconds!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 whole yellow onion, medium
• 3 cloves garlic cloves
• 1 tablespoon fresh ginger
• 2 tablespoons curry powder
• 0.5 teaspoon cayenne pepper
• 1 can coconut milk, full-fat
• 1 whole zucchini, medium
• 2 cups cauliflower florets
• 1 whole red bell pepper
• 3 cups spinach leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lime juice
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Chop the onion, mince the garlic, and grate the ginger.

Step 2

Heat the coconut oil in a large saucepan over medium heat.

Step 3

Add the onion to the pan and sauté for about 5 minutes, until translucent.

Step 4

Stir in the garlic and ginger, cooking for an additional minute until fragrant.

Step 5

Mix in the curry powder and cayenne pepper, stirring continuously to avoid burning, about 1 minute.

Step 6

Pour in the coconut milk, stirring until the mixture is smooth and well-combined.

Step 7

Chop the zucchini and red bell pepper into bite-sized pieces.

Step 8

Add the zucchini, cauliflower florets, and red bell pepper to the saucepan.

Step 9

Stir the vegetables into the curry sauce, ensuring they are well coated.

Step 10

Cover the saucepan and let the vegetables simmer for 10-15 minutes, or until tender.

Step 11

Add the spinach leaves, stirring them into the curry. Cook for another 2-3 minutes until wilted.

Step 12

Season with salt and black pepper to taste.

Step 13

Remove from heat and stir in the lime juice.

Step 14

Garnish with fresh cilantro before serving.

Nutrition Facts

Serving size	(1290.7g)

Amount per serving	% Daily Value*
Calories	1404.1

Total Fat 126.4g	0%
Saturated Fat 107.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 6672.7mg	0%
Total Carbohydrate 72.2g	0%
Dietary Fiber 24.0g	0%
Total Sugars 31.6g
Protein 21.8g	0%

Vitamin D 0IU	0%
Calcium 315.3mg	0%
Iron 28.5mg	0%
Potassium 3375.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.2%

Protein: 5.8%

Carbs: 19.1%