The Tastiest Low-Carb Vegetable Curry
Tuesday, November 19, 2019
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Everyone needs a good vegetable curry recipe in their life. This is my keto vegan version and it’s a winner guys. It’s full of nourishing goodness and perfectly spiced to give a little kick without being too hot. You can of course addw more chilli if you’re hardcore! It’s low in carbs and high in nutrients, especially electrolytes, thanks to a combination of 6 vegetables, plus lots of healthy fats.
Ingredients
Vegetarian, Gluten free
Produce
1 tsp Coriander, ground
1 Eggplant, cubed (300 g/ 10.6 oz)
2 Garlic cloves
1 large bunch Kale, dark leaf
1 1/4 cup Tinned tomatoes
1/2 Yellow onion, chopped (35 g/ 1.2 oz), small
1 Zucchini, cubed (200 g/ 7.1 oz), medium
Canned Goods
1 cup Coconut milk
4 tbsp Sour cream or coconut cream
2 cups Vegetable stock
Pasta & Grains
6 cups Cauliflower rice
Baking & Spices
1/4 tsp Black pepper
1 Chile pepper, small
1 tsp Paprika
1 Red pepper, cubed (120 g/ 4.2 oz), medium
1/2 tsp Sea salt
1/2 tsp Turmeric, ground
Oils & Vinegars
3 tbsp Olive oil, extra virgin
Nuts & Seeds
1 tsp Cumin, ground
Dairy
2 tbsp Coconut oil or ghee, virgin
Ingredients
Vegetarian, Gluten free
Produce
1 tsp Coriander, ground
1 Eggplant, cubed (300 g/ 10.6 oz)
2 Garlic cloves
1 large bunch Kale, dark leaf
1 1/4 cup Tinned tomatoes
1/2 Yellow onion, chopped (35 g/ 1.2 oz), small
1 Zucchini, cubed (200 g/ 7.1 oz), medium
Canned Goods
1 cup Coconut milk
4 tbsp Sour cream or coconut cream
2 cups Vegetable stock
Pasta & Grains
6 cups Cauliflower rice
Baking & Spices
1/4 tsp Black pepper
1 Chile pepper, small
1 tsp Paprika
1 Red pepper, cubed (120 g/ 4.2 oz), medium
1/2 tsp Sea salt
1/2 tsp Turmeric, ground
Oils & Vinegars
3 tbsp Olive oil, extra virgin
Nuts & Seeds
1 tsp Cumin, ground
Dairy
2 tbsp Coconut oil or ghee, virgin