Keto vegetable curry with cauliflower rice is a great low carb idea for lunch or dinner.
Instead of a carbohydrate side dish, this keto vegetable curry is served with cauliflower rice!
It contains a great amount of dietary fiber that helps with digestion and keeps you full for a long time. Spinach scores with cell-protecting vitamins and has a balancing effect on the fluid balance due to the potassium.
Feel free to prepare more of the keto vegetable curry! Because this dish is very easy to reheat, making it super for lunch at the office.
Keto vegetable curry with cauliflower rice
Equipment
- 1 knife
- 1 work board,
- 1 salad spinner
- 1 pot
- 1 food processor
- 1 pan
Ingredients
- 1 shallot
- 1 clove of garlic
- 10 g Ginger (1 piece)
- 300 g Eggplants (1 eggplant)
- 200 g Baby spinach
- 150 g Tofu
- 2 tbsp. coconut oil
- 1 tbsp. turmeric powder
- 1 tbsp. garam masala
- 1 tbsp. Curry powder
- 150 ml vegetable broth
- 300 ml coconut milk
- 2 tbsp lime juice
- 30 g Peanut kernel
- 10 g Coriander greens (0.5 bunch)
- 1 chili pepper
- 200 g Cauliflower
- 1 tbsp Peanut oil
- salt & Pepper
Instructions
- Chop the shallot, garlic, and ginger. Wash and clean eggplant and cut into cubes. Wash spinach and spin dry. Drain tofu and cut into cubes.
- Heat coconut oil in a pot. Sauté shallot, garlic, and ginger in it. Add eggplant cubes and tofu and sauté, add turmeric powder, garam masala, and curry powder. Add spinach and sauté until combined.
- Add the vegetable broth and bring the mixture to a boil briefly. Pour in coconut milk, then cook over medium heat for about 10 minutes—season with one tablespoon lime juice, salt, and pepper.
- Meanwhile, coarsely chop peanuts. Wash cilantro, shake dry, and also coarsely chop. Wash and clean the chili pepper and cut into fine rings.
- Wash cauliflower, divide into florets, and chop in a food processor to rice grain size. Heat peanut oil in a skillet and stir-fry cauliflower rice in it over medium heat for about 5 minutes. Season with lime juice, salt, and pepper.
- Divide cauliflower rice among four bowls and top with keto vegetable curry. Sprinkle everything with peanuts, cilantro, and chili rings and serve.
Notes
Nutritional values in 1 serving:
| Protein | 14 g (14 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
| Fat | 32 g (28 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
| Carbohydrates | 9 g (6 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
| Added sugar | 0 g (0 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
| dietary fiber | 5 g (17 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
