Low Carb Palak Keerai
Elevate your healthy eating game with this flavorful Low Carb Palak Keerai, a nutrient-packed dish that combines the goodness of fresh spinach with the creamy richness of coconut milk. Infused with aromatic spices like cumin, turmeric, and coriander, and enhanced by the bold flavors of garlic, ginger, and green chilies, this South Indian-inspired recipe is as comforting as it is vibrant. Perfect for keto and low-carb diets, this quick and easy dish comes together in just 40 minutes, making it a versatile option for weeknight dinners or elegant sides. Finished with a tangy kick of lemon juice and a garnish of fresh cilantro, Low Carb Palak Keerai is sure to delight your taste buds while keeping things light and wholesome.
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Ingredients
- 500 grams fresh spinach
- 4 pieces garlic cloves
- 1 inch piece ginger
- 2 pieces green chilies
- 1 medium onion
- 1 medium tomato
- 200 ml coconut milk
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons cilantro
Directions
Step 1
Wash the spinach thoroughly under running water to remove any dirt and grit. Drain and set aside.
Step 2
Peel and finely chop the garlic and ginger. Slit the green chilies lengthwise. Chop the onion and tomato finely.
Step 3
Heat coconut oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Step 4
Add the chopped garlic, ginger, and green chilies. Sauté for 1-2 minutes until the garlic is lightly golden.
Step 5
Add the chopped onion to the pan and sauté until it turns translucent, about 3-4 minutes.
Step 6
Mix in the chopped tomato and cook until it softens and blends with the onions, approximately 5 minutes.
Step 7
Stir in the turmeric powder, coriander powder, and red chili powder. Mix well and cook for another minute.
Step 8
Add the spinach to the pan and gently stir it into the mixture. Cover the pan with a lid and let the spinach wilt down, about 5 minutes.
Step 9
Pour in the coconut milk, and add salt to taste. Stir well to combine everything and let it simmer for another 5 minutes.
Step 10
Once the spinach is tender and the flavors have melded together, turn off the heat. Add lemon juice for a tangy finish.
Step 11
Serve hot, garnished with chopped cilantro. Enjoy your Low Carb Palak Keerai as a main dish or a side!
Nutrition Facts
| Serving size | (1090.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 626.9 |
| Total Fat 30.2g | 0% |
| Saturated Fat 23.5g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 0mg | 0% |
| Sodium 3972.5mg | 0% |
| Total Carbohydrate 75.9g | 0% |
| Dietary Fiber 18.6g | 0% |
| Total Sugars 33.6g | |
| Protein 17.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 610.5mg | 0% |
| Iron 21.0mg | 0% |
| Potassium 1017.5mg | 0% |
Source of Calories