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I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember when my sister, Sarah, first told me about going keto. I was skeptical at first, picturing nothing but meat and cheese. But she showed me so many creative, plant-based options, and this Zucchini Noodle Vegetable Curry is totally inspired by her. Its been a hit at all my dinner parties. It’s colorful, delicious, and a sneaky way to get everyone to eat more veggies, even the picky eaters!
Okay, let's be real... traditional curries can be kinda heavy and loaded with carbs from rice. But this version swaps out the rice for zucchini noodles, making it light, guilt-free, and totally keto-approved. Plus, it's super versatile—you can toss in whatever veggies you have on hand. Think bell peppers, broccoli, spinach… the sky's the limit! It's honestly a great way to clean out the fridge before your next grocery run.
I promise, even if you're not following a keto diet, you'll still absolutely love this curry. The coconut milk makes it creamy and rich, while the spices add a warm, comforting flavor that's hard to resist. And the zucchini noodles? They're surprisingly satisfying and way more fun than regular pasta! You might just find yourself craving this dish again and again like my family does. I made a mistake making it last night by adding more vegetables than normal, but it came out even more delicious. Its really hard to go wrong with a curry.
Required Equipments
- Spiralizer
- Large Pot or Dutch Oven
- Cutting Board
- Knife
- Colander
Zucchini Noodle Vegetable Curry (Keto): Frequently Asked Questions
Zucchini Noodle Vegetable Curry (Keto)
Dive into a flavorful and healthy Zucchini Noodle Vegetable Curry, a perfect keto-friendly dish that’s both satisfying and low-carb. This vibrant curry combines tender zucchini noodles with an array of colorful vegetables in a creamy, spiced coconut milk broth—ideal for a quick weeknight dinner!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the Zucchini Noodles: Using a spiralizer, turn the zucchinis into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create wide, ribbon-like noodles. Place the noodles in a colander and sprinkle lightly with salt. This will help draw out excess moisture and prevent them from being soggy. Let them sit for about 15 minutes, then gently squeeze out the moisture with your hands or a clean kitchen towel. You don't want any extra water in the dish!
- Sauté the Aromatics: In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Then, add the minced garlic and ginger and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter!
- Add the Vegetables: Add the chopped bell peppers, broccoli florets, and sliced carrots to the pot. Stir well to combine with the aromatics. Cook the vegetables until they are slightly tender-crisp, about 5-7 minutes. Remember, you want them to have a bit of bite; dont overcook them!
- Incorporate the Curry Paste and Spices: Stir in the red curry paste, turmeric powder, cumin, and coriander. Cook for another minute, stirring constantly, to toast the spices and release their flavors. The kitchen should be smelling pretty amazing right now!
- Pour in the Coconut Milk and Broth: Pour in the full-fat coconut milk and vegetable broth. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
- Simmer the Curry: Reduce the heat to low, cover the pot, and let the curry simmer for 10-15 minutes, or until the vegetables are tender and the flavors have melded together. Stir occasionally to prevent sticking.
- Add the Zucchini Noodles and Spinach: Gently stir in the prepared zucchini noodles and fresh spinach. Cook for just a few minutes, until the zucchini noodles are heated through and the spinach has wilted. Avoid overcooking the zucchini noodles, as they can become mushy. About 2 minutes is enough.
- Season and Adjust: Season the curry with salt and pepper to taste. If you like a little heat, add a pinch of red pepper flakes or a dash of hot sauce. For extra tang, squeeze in some fresh lime juice. And if you want a thicker sauce, mix a tablespoon of coconut flour with two tablespoons of cold water and stir it in gradually until you get the desired consistency.
- Garnish and Serve: Ladle the Zucchini Noodle Vegetable Curry into bowls. Garnish with fresh cilantro, chopped peanuts, and a lime wedge. Serve immediately and enjoy! I like to add a dollop of coconut yogurt for extra creaminess.
📝 Notes
- Feel free to add other vegetables like mushrooms, cauliflower, or green beans.
- For a spicier curry, add more red curry paste or a pinch of red pepper flakes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
🍎 Nutrition
Calories: 320 kcal
Protein: 8 g
Fat: 26 g
Carbohydrates: 15 g
Fiber: 5 g
Calcium: 80 mg
