Low Carb Palak Keerai
Delight in the wholesome flavors of **Low Carb Palak Keerai**, a vibrant South Indian-inspired spinach dish that's both nutritious and satisfying. Packed with fresh spinach, aromatic garlic, ginger, and green chilies, this recipe is elevated with creamy coconut milk and a medley of warming spices like turmeric and coriander. Coconut oil enhances its rich texture while keeping it keto-friendly. Perfect for those seeking a healthy yet flavorful option, this low-carb dish is ready in under 40 minutes and pairs beautifully as a main entrée or a hearty side. Garnish with a zesty twist of lemon juice and fresh cilantro for a refreshing finish. Whether you're embracing a low-carb lifestyle or simply craving a comforting bowl of goodness, this recipe is the epitome of guilt-free indulgence!
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Recipe Information
Ingredients
- 500 grams fresh spinach
- 4 pieces garlic cloves
- 1 inch piece ginger
- 2 pieces green chilies
- 1 medium onion
- 1 medium tomato
- 200 ml coconut milk
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons cilantro
Instructions
Wash the spinach thoroughly under running water to remove any dirt and grit. Drain and set aside.
Peel and finely chop the garlic and ginger. Slit the green chilies lengthwise. Chop the onion and tomato finely.
Heat coconut oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the chopped garlic, ginger, and green chilies. Sauté for 1-2 minutes until the garlic is lightly golden.
Add the chopped onion to the pan and sauté until it turns translucent, about 3-4 minutes.
Mix in the chopped tomato and cook until it softens and blends with the onions, approximately 5 minutes.
Stir in the turmeric powder, coriander powder, and red chili powder. Mix well and cook for another minute.
Add the spinach to the pan and gently stir it into the mixture. Cover the pan with a lid and let the spinach wilt down, about 5 minutes.
Pour in the coconut milk, and add salt to taste. Stir well to combine everything and let it simmer for another 5 minutes.
Once the spinach is tender and the flavors have melded together, turn off the heat. Add lemon juice for a tangy finish.
Serve hot, garnished with chopped cilantro. Enjoy your Low Carb Palak Keerai as a main dish or a side!
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3972 mg | 173% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 33.6 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 610 mg | 47% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1018 mg | 22% | |
*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.
