Quick Veggie Curry

Quick-veggie-curry1

This is a great recipe to use up all those low carb veggies in the fridge -, zucchini, spinach, onions, peppers, kale, chard, cauliflower. This is also a perfect meal if you want to eat vegan, dairy free or wheat or gluten free!

Quick Veggie Curry
Author: 
Recipe type: Entree
 
Ingredients
  • Coconut or olive oil, for cooking
  • 1 onion, peeled, halved and thinly sliced
  • 2 garlic cloves, crushed
  • 1 Tablespoon grated fresh ginger
  • 1-3 cups chopped fresh veg – any low carb favorite
  • 2-3 teaspoons curry paste
  • ¼ teaspoon salt
  • 1 can LC-Coconut Cream
  • A handful of fresh spinach, chard or kale, chopped (remove the stems)
Instructions
  1. In a large skillet set over medium-high heat, sauté the onions in a drizzle of oil for 2-3 minutes, until soft.
  2. Add the garlic and ginger and cook for another minute.
  3. Add any firm veggie you’re using, such as cauliflower, and cook them for a few minutes, until they soften and start to turn golden on the edges.
  4. Add the remaining vegetables along with the curry paste, cumin, salt and coconut cream and bring the mixture to a simmer.
  5. Cook for about 5 more minutes, until the sauce thickens and the vegetables are tender. (How long you cook it all will depend on the veggies you use and how big the pieces are.)
  6. Season with salt and pepper.
  7. Stir in the spinach and cook for a minute, just until it wilts.
  8. Serve immediately with cilantro sprinkled on top.
 

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