Low Carb Curried Vegetables
Bursting with bold spices and vibrant colors, this Low Carb Curried Vegetables recipe is a hearty, nutrient-packed dish perfect for those embracing a low-carb lifestyle without sacrificing flavor. Featuring crisp-tender cauliflower, zucchini, broccoli, and bell peppers simmered in a rich, creamy coconut milk sauce infused with curry powder, turmeric, and cumin, this one-pan meal is as satisfying as it is easy to prepare. Fresh spinach adds a nutritional boost, while a garnish of fragrant cilantro provides the perfect finishing touch. Ready in just 40 minutes, this gluten-free, vegan-friendly dish is ideal as a stand-alone meal or paired with your favorite low-carb side. Perfect for meal prep or weeknight dinners, this recipe is a flavorful way to enjoy comfort food with a healthy twist.
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 1 medium zucchini
- 1 large bell pepper
- 1 medium head broccoli
- 2 tablespoons coconut oil
- 1 small onion
- 2 large garlic cloves
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 cup canned coconut milk
- 1 cup vegetable broth
- 2 cups fresh spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
Instructions
Cut the cauliflower and broccoli into bite-sized florets. Slice the zucchini into rounds approximately 1/4 inch thick. Chop the bell pepper into strips.
Mince the onion and garlic cloves.
Heat the coconut oil in a large skillet or wok over medium heat. Add the minced onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
Stir in the curry powder, ground cumin, and ground turmeric. Sauté for an additional 1-2 minutes until the spices become fragrant.
Add the cauliflower, broccoli, zucchini, and bell pepper to the skillet. Stir to coat the vegetables with the spices.
Pour in the coconut milk and vegetable broth, stirring again to combine.
Bring the mixture to a gentle simmer. Cover the skillet and cook for about 15 minutes, or until the vegetables are tender but still slightly crisp.
Add the fresh spinach, salt, and black pepper, stirring until the spinach has wilted, about 2 minutes.
Once the vegetables are cooked to your desired doneness, remove them from heat and garnish with fresh cilantro leaves.
Serve the curried vegetables warm, either on their own or with a low-carb side dish.
Nutrition Facts
Calories |
1363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10200 mg | 443% | |
| Total Carbohydrate | 119.7 g | 44% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 48.3 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 527 mg | 41% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 4684 mg | 100% | |
*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.
