Low Carb Curry Vegetable
Get ready to indulge in a hearty, flavorful, and guilt-free meal with this Low Carb Curry Vegetable recipe! Perfectly tailored for health-conscious food lovers, this vibrant dish combines a medley of fresh, low-carb vegetables like zucchini, cauliflower, and green beans, all simmered in a rich, creamy coconut milk base seasoned with warm curry spices, turmeric, and fresh ginger. Easy to prepare in under 45 minutes, this one-pot wonder is both satisfying and nutritious, making it an ideal weeknight dinner or meal prep option. Finished with a zesty splash of lime juice and a sprinkle of fresh cilantro, it’s a refreshing take on traditional curries that’s gluten-free, dairy-free, and bursting with bold flavors. Whether you're adhering to a keto lifestyle or simply craving something wholesome and delicious, this low carb vegetable curry delivers on taste and texture while staying light on carbs.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 large red bell pepper, sliced
- 2 medium zucchini, sliced into half moons
- 2 cups cauliflower florets
- 1 cup green beans, trimmed
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 14 ounces coconut milk, full fat
- 1 cup vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and ginger, cooking until fragrant, about 1 minute.
Add the sliced red bell pepper, zucchini, cauliflower, and green beans to the pot. Stir well to combine.
Sprinkle the curry powder, cumin, coriander, and turmeric over the vegetables. Stir to coat the vegetables evenly with the spices.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
Reduce the heat to low and cover the pot. Allow the curry to simmer for 15-20 minutes, or until the vegetables are tender.
Season the curry with salt and black pepper, adjusting to taste.
Stir in the lime juice for a bright finish.
Garnish with chopped fresh cilantro before serving. Serve warm.
Nutrition Facts
Calories |
1583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.1 g | 166% | |
| Saturated Fat | 107.6 g | 538% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7190 mg | 313% | |
| Total Carbohydrate | 108.3 g | 39% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 46.6 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 4326 mg | 92% | |
*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.
