Keto Curry Vegetables
Elevate your low-carb meal plan with this flavorful Keto Curry Vegetables recipe, a vibrant and nutrient-packed dish that's perfect for weeknight dinners or meal prepping. Featuring a medley of fresh zucchini, cauliflower, spinach, and red bell peppers, this curry is simmered in a rich, velvety coconut milk sauce infused with aromatic spices like curry powder, garlic, and ginger. The addition of cilantro and a squeeze of lime adds a refreshing burst of flavor, making each bite irresistible. With only 15 minutes of prep time and 25 minutes of cooking, this dish is both quick and satisfying, all while staying completely keto-friendly. Serve this wholesome vegetarian curry alongside your favorite low-carb sides for a meal that’s as nutritious as it is delicious. Keywords: keto curry recipe, low-carb vegetables, coconut milk curry, healthy dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
In a large skillet or saucepan, heat the coconut oil over medium heat.
Add the diced onion and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the red bell pepper slices, zucchini, and cauliflower florets to the pan, stirring them together.
Sprinkle the curry powder over the vegetables, stirring well to coat them evenly, and cook for 2 more minutes.
Pour in the coconut milk and vegetable broth, then bring the mixture to a gentle simmer.
Allow the curry to cook for 15 minutes, stirring occasionally, until the vegetables are tender.
Stir in the spinach leaves and let them wilt into the curry for about 2 minutes.
Season the curry with salt and black pepper, adjusting to taste.
Remove the skillet from heat and garnish the curry with chopped cilantro.
Serve the keto curry hot, accompanied by lime wedges for a fresh citrus squeeze just before eating.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6008 mg | 261% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 40.1 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2785 mg | 59% | |
*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.
