Creamy Keto Nutty Curry with Veggies
Dive into the flavors of this Creamy Keto Nutty Curry, featuring crunchy nuts, aromatic spices, and colorful low-carb vegetables. With a rich coconut sauce, this dish replaces starchy ingredients and uses zucchini and bell peppers for a healthful feast that satisfies cravings while keeping carbs low. Perfect as a hearty main course or a vibrant side, it’s ideal for any keto meal plan.
ingredients
- 1 cup mixed nuts (macadamia, almonds, walnuts)
- 1 tablespoon curry powder
- 1 tablespoon coconut oil
- 2 medium zucchini, diced
- 1 cup bell peppers (red and yellow), diced
- 1 cup coconut milk
- 2 tablespoons tamari (gluten-free soy sauce)
- 1 tablespoon erythritol or monk fruit sweetener
- Salt to taste
- Fresh cilantro, optional, for garnish
steps
- 1.
Begin by toasting the mixed nuts in a dry skillet over medium heat until fragrant, about 5 minutes. Allow them to cool before chopping coarsely.
- 2.
In the same skillet, heat coconut oil over medium heat. Add diced zucchini and sauté for about 5 minutes until slightly softened.
- 3.
Stir in bell peppers and cook for an additional 3-4 minutes until tender.
- 4.
In a separate bowl, combine coconut milk, curry powder, tamari, erythritol, and a pinch of salt. Whisk until smooth.
- 5.
Pour the curry mixture over the sautéed vegetables, stirring to coat evenly. Let simmer for 5-7 minutes to meld the flavors.
- 6.
Stir in the chopped nuts, mixing well into the sauce.
- 7.
Serve hot, garnished with fresh cilantro if desired, for added flavor and color.
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