Keto Curry Vegetables

Indulge in the vibrant flavors of Keto Curry Vegetables, a wholesome and low-carb dish that’s packed with nourishing ingredients and aromatic spices. This one-pan recipe features sautéed onions, garlic, and fresh ginger as the aromatic base, enhanced by tender zucchini, cauliflower, and red bell pepper simmered to perfection in a creamy blend of coconut milk and vegetable broth. Seasoned with bold curry powder and finished with a handful of wilted spinach, fresh cilantro, and a squeeze of zesty lime, this dish offers a tantalizing mix of textures and flavors while remaining keto-friendly. With just 15 minutes of prep and 25 minutes of cooking time, this recipe is perfect for weeknight dinners or meal prep. Pair it with cauliflower rice or simply enjoy it as is for a satisfying, plant-based meal that’s as comforting as it is healthy!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 medium Red bell pepper, sliced
• 1 medium Zucchini, sliced into half-moons
• 2 cups Cauliflower florets
• 2 tablespoons Curry powder
• 1 cup Coconut milk
• 1 cup Vegetable broth
• 2 cups Spinach leaves
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Fresh cilantro, chopped
• 1 lime Lime, cut into wedges

Directions

Step 1

In a large skillet or saucepan, heat the coconut oil over medium heat.

Step 2

Add the diced onion and sauté for about 5 minutes until it becomes translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Step 4

Add the red bell pepper slices, zucchini, and cauliflower florets to the pan, stirring them together.

Step 5

Sprinkle the curry powder over the vegetables, stirring well to coat them evenly, and cook for 2 more minutes.

Step 6

Pour in the coconut milk and vegetable broth, then bring the mixture to a gentle simmer.

Step 7

Allow the curry to cook for 15 minutes, stirring occasionally, until the vegetables are tender.

Step 8

Stir in the spinach leaves and let them wilt into the curry for about 2 minutes.

Step 9

Season the curry with salt and black pepper, adjusting to taste.

Step 10

Remove the skillet from heat and garnish the curry with chopped cilantro.

Step 11

Serve the keto curry hot, accompanied by lime wedges for a fresh citrus squeeze just before eating.

Nutrition Facts

Serving size	(1367.4g)

Amount per serving	% Daily Value*
Calories	660.9

Total Fat 32.8g	0%
Saturated Fat 24.1g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 6008.4mg	0%
Total Carbohydrate 86.3g	0%
Dietary Fiber 19.3g	0%
Total Sugars 40.1g
Protein 17.3g	0%

Vitamin D 0IU	0%
Calcium 285.8mg	0%
Iron 15.8mg	0%
Potassium 2784.7mg	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: 41.6%

Protein: 9.8%

Carbs: 48.6%