Keto Spinach Curry
Indulge in the rich and nourishing flavors of Keto Spinach Curry, a vibrant, low-carb twist on the classic spinach curry dish. Crafted with fresh spinach, creamy coconut milk, and a fragrant medley of Indian spices like garam masala, turmeric, and cumin, this recipe is packed with bold taste and wholesome goodness. Quick and easy to prepare in just 30 minutes, this keto-friendly curry is perfect for weeknight dinners or meal prep. Serve it on its own or pair with cauliflower rice for the ultimate comforting and satisfying low-carb meal. Bursting with flavor, nutrients, and a hint of spice, this hearty spinach curry is sure to please your taste buds while keeping you on track with your keto lifestyle.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Paprika
- 1 teaspoon Garam masala
- 300 grams Fresh spinach leaves, washed and chopped
- 1 cup Coconut milk
- 1 medium Tomato, finely diced
- 0.5 cup Vegetable stock or water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Heat coconut oil in a large skillet or pan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Sprinkle in the ground cumin, ground coriander, ground turmeric, paprika, and garam masala. Stir well to coat the onions and bring out the aroma of the spices.
Add the diced tomato and cook for 2-3 minutes until it softens and starts to break down.
Pour in the coconut milk and vegetable stock (or water), and stir to combine.
Add the chopped spinach to the pan, stirring it into the curry until the leaves wilt and incorporate into the sauce.
Season with salt and black pepper, tasting and adjusting as necessary.
Reduce the heat to low and simmer for 5-7 minutes, allowing the flavors to meld together and the curry to thicken slightly.
Remove from heat and garnish with fresh chopped cilantro before serving.
Serve hot and enjoy on its own or pair with cauliflower rice for a complete keto-friendly meal.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1909 mg | 83% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 26.6 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2649 mg | 56% | |
*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.
