A Vibrant Taste Of India. This Curry Will Be A New Fav In Your Household
Vegan Keto Curry Diaries
Feast your eyeballs on this fresh, vibrant work of vegan keto coconut thai curry art. We’re in love with so many things about this dish we could swim in it. This lip-smacking crowd pleaser is not only crazy quick, super easy and YUM, it loves your body as much as your body loves it!
Enjoy a heavenly superfood ingredient party – rich in fiber, packed with good fats and divine in its flavorsome simplicity.
Spice blends have been gracing our palates for 4,000 years. A gift of key complimentary ingredients concocted to transport us to faraway lands and ancient times. The world’s first known curry was discovered by archaeologists in Faramana India by extracting starch molecules from ancient pot shards.
The prized 4k year old proto-curry ingredients were found to be turmeric, ginger, salt and aubergine. Not an animal protein in sight.
How easy is it to make?
As far this little vegan keto coconut thai curry is concerned, it doesn’t get much easier. A little dicing, a flash of frying, combine and let the pot do all the work as you lose yourself in the aroma.
Will it break the bank?
This is a keto wallet friendly dish making use of typical pantry staples. You can swap out the veggies for whatever you have in the fridge! The most costly ingredient is your hemp heart garnish; but we use just a smidge so you won’t even feel it.
Vegan Keto Secret Tip
Leftover curry is one of our favorite things to lettuce taco with. A great next day dish served hot or cold in crisp lettuce boats with finely diced cucumber and cherry tomatoes mixed with vegan yoghurt, and a lovely little splash of olive oil.
Voila, there’s lunch!
This one-pot-wonder can be created in a deep pan or stovetop casserole dish.
A soul-warming vegan keto curry for a mellow mood. Whip up this quick dish when you plan to sit back, relax, put your feet up and enjoy being mindfully mellow.Print
Feast your eyeballs on this fresh, vibrant work of vegan keto coconut thai curry art. We’re in love with so many things about this dish we could swim in it. This lip-smacking crowd pleaser is not only crazy quick, super easy and YUM, it loves your body as much as your body loves it! Enjoy a heavenly superfood ingredient party – rich in fiber, packed with good fats and divine in its flavorsome simplicity.
3/4 cups firm tofu, cubed 1 cup spinach, frozen 2 cups fresh broccoli, cut into florets 2 shallots, diced 1/2 cup coconut cream1 cup purified water 1 tsp coconut oil 1 tbsp curry powderFresh lemon juice, to serve Hemp hearts, to garnish
Heat 1 tsp coconut oil in a cast iron pan over medium heat, then add the diced shallots, water and mix.
Water-fry until the shallots are translucent, then add
1 tbsp curry powder and the tofu. Mix to combine.
Cook for a minute or two, stirring frequently.
Add the spinach, coconut cream and water, mix and bring to boil.
Simmer for 10 minutes over low heat.
Add the broccoli florets and simmer for 5 more minutes.
Divide into serving bowls, add fresh lemon juice, garnish with hemp hearts and serve warm on its own or over pan-fried cauliflower rice.
- Category: Dinner
- Serving Size: 2
- Calories: 312
- Fat: 12.5
- Carbohydrates: 5.6
- Protein: 26
Keywords: vegan keto curry dinner recipe