Low Carb Curried Vegetables

Dive into a world of flavor with this Low Carb Curried Vegetables recipe, a vibrant medley of cauliflower, zucchini, broccoli, and bell peppers simmered in a creamy, spiced coconut curry sauce. Packed with fragrant curry powder, warming turmeric, and a touch of ground cumin, this dish is the perfect balance of bold spices and velvety smoothness. Fresh spinach adds a pop of green, while a garnish of cilantro brings a refreshing finish. Ready in just 40 minutes, this one-pan meal is not only quick and easy but also keto-friendly and gluten-free, making it an ideal choice for healthy weeknight dinners. Serve it as a main dish or pair it with your favorite low-carb side for a deliciously satisfying meal.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 medium head cauliflower
• 1 medium zucchini
• 1 large bell pepper
• 1 medium head broccoli
• 2 tablespoons coconut oil
• 1 small onion
• 2 large garlic cloves
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 cup canned coconut milk
• 1 cup vegetable broth
• 2 cups fresh spinach
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro

Directions

Step 1

Cut the cauliflower and broccoli into bite-sized florets. Slice the zucchini into rounds approximately 1/4 inch thick. Chop the bell pepper into strips.

Step 2

Mince the onion and garlic cloves.

Step 3

Heat the coconut oil in a large skillet or wok over medium heat. Add the minced onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.

Step 4

Stir in the curry powder, ground cumin, and ground turmeric. Sauté for an additional 1-2 minutes until the spices become fragrant.

Step 5

Add the cauliflower, broccoli, zucchini, and bell pepper to the skillet. Stir to coat the vegetables with the spices.

Step 6

Pour in the coconut milk and vegetable broth, stirring again to combine.

Step 7

Bring the mixture to a gentle simmer. Cover the skillet and cook for about 15 minutes, or until the vegetables are tender but still slightly crisp.

Step 8

Add the fresh spinach, salt, and black pepper, stirring until the spinach has wilted, about 2 minutes.

Step 9

Once the vegetables are cooked to your desired doneness, remove them from heat and garnish with fresh cilantro leaves.

Step 10

Serve the curried vegetables warm, either on their own or with a low-carb side dish.

Nutrition Facts

Serving size	(1893.4g)

Amount per serving	% Daily Value*
Calories	1363.2

Total Fat 91.8g	0%
Saturated Fat 75.1g	0%
Polyunsaturated Fat 1.7g
Cholesterol 0mg	0%
Sodium 10199.7mg	0%
Total Carbohydrate 119.7g	0%
Dietary Fiber 30.5g	0%
Total Sugars 48.3g
Protein 35.5g	0%

Vitamin D 0IU	0%
Calcium 526.9mg	0%
Iron 29.4mg	0%
Potassium 4683.6mg	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: 57.1%

Protein: 9.8%

Carbs: 33.1%