Happy New Year! To celebrate the beginning of this new year I’m bringing you one of my absolute favorite one-pot meals to warm up during the coldest months of the year: the creamiest Low Carb Winter Vegetable Curry.
You can make it low carb with cauliflower ‘rice’ and add protein of your choice: (smoked) tofu for a vegan version or chicken for a classic chicken curry. The recipe is super simple with a good curry paste or curry powder, but feel free to add lots of extra spices like fresh ginger, garlic, chili, lemongrass, Thai basil… whatever your heart, or should I say belly ;-) desires.
Let me know in the comments if you make this curry, which vegetables and spices you like to use! I’d love to try your variations ☺
Also, leave a comment if you’d love me to share more one-pot meals that are quick and easy to make + freezer-friendly for leftovers.
Love,
Julie
Low Carb Winter Vegetable Curry with Coconut Milk
DIRECTIONS:
- Finely chop the onion. Heat the coconut oil in a large cooking pot and cook until translucent. You could add extra spices too like grated ginger and garlic.
- In the meantime, chop the zucchini, carrots, and mushrooms into smaller pieces.
- Add them to the cooking pot together with the coconut milk, the same quantity of water, the curry powder or paste, and black pepper & sea salt to taste.
- Close the lid and leave the vegetables to simmer on medium-low heat for 10 minutes or longer, until tender.
- Stir in the turmeric powder before serving. Garnish with cilantro or parsley and fresh chili if desired.
- Serve as a light plant-based dinner or turn it into a more substantial meal with cauliflower rice and (smoked) tofu as the vegan option, or chicken for a more traditional chicken curry.
JULIE’S TIPS & TRICKS:
- You can read more about the health benefits of turmeric in this blogpost. I used Biotona turmeric powder, completely organic and really high in quality = great immunity boost!
- Feel free to swap the veggies for any vegetables that are in season. During summertime I love to combine eggplant, zucchini and sweet bell pepper. Another favorite combo is broccoli, green asparagus and mushrooms.
- For a kids-proof version, use pumpkin/carrot/sweet potato with zucchini and stir in a few handfuls of spinach at the end, if desired. This makes a sweeter curry for sensitive taste buds. ;-)
Now I would love to hear from you!
Which vegetables and spices do you like to use? I’d love to try your favorite combinations.
Also, would you like me to share more quick and easy one-pot meals?
Let me know by leaving a comment down below.
Nutritional value (per person, curry by itself)
Carbohydrates 17.1 g
Protein 7.1 g
Fats 39.2 g
Calories 462 kcal
Nutritional value (per person, curry with 150 g chicken breast)
Carbohydrates 17.1 g
Protein 54.4 g
Fats 45.9 g
Calories 721.6 kcal
Nutritional value (per person, curry with 100 g (smoked) tofu & 2 cups cauliflower ‘rice’)
Carbohydrates 24.5 g
Protein 24.3 g
Fats 45.7 g
Calories 644 kcal
