Keto Curried Vegetables
Elevate your low-carb dining experience with this vibrant and flavor-packed Keto Curried Vegetables recipe! This dish features a fragrant blend of coconut milk, curry powder, and fresh aromatics like garlic and ginger, creating a rich, creamy base that perfectly complements tender zucchini, cauliflower, red bell pepper, and spinach. With just 15 minutes of prep and 25 minutes of cook time, this quick and easy vegetarian keto recipe is perfect for busy weeknights. Garnished with a refreshing splash of lime juice and fresh cilantro, it’s a nutrient-dense, gluten-free meal that’s bursting with color and bold flavors. Serve it as a standalone dish or pair it with your favorite keto-friendly sides for a wholesome, satisfying dinner. Whether you're following a keto diet or simply craving a comforting veggie curry, this recipe is sure to please!
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Recipe Information
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
Instructions
Chop the onion, mince the garlic, and grate the ginger.
Heat the coconut oil in a large saucepan over medium heat.
Add the onion to the pan and sauté for about 5 minutes, until translucent.
Stir in the garlic and ginger, cooking for an additional minute until fragrant.
Mix in the curry powder and cayenne pepper, stirring continuously to avoid burning, about 1 minute.
Pour in the coconut milk, stirring until the mixture is smooth and well-combined.
Chop the zucchini and red bell pepper into bite-sized pieces.
Add the zucchini, cauliflower florets, and red bell pepper to the saucepan.
Stir the vegetables into the curry sauce, ensuring they are well coated.
Cover the saucepan and let the vegetables simmer for 10-15 minutes, or until tender.
Add the spinach leaves, stirring them into the curry. Cook for another 2-3 minutes until wilted.
Season with salt and black pepper to taste.
Remove from heat and stir in the lime juice.
Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.4 g | 162% | |
| Saturated Fat | 107.5 g | 538% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6673 mg | 290% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 31.6 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 3376 mg | 72% | |
*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.
