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Broccoli Spinach Coconut Curry
Indulge in the rich flavors of this Keto Broccoli Spinach Coconut Curry. This hearty and comforting dish combines tender broccoli florets, nutrient-packed spinach, and creamy coconut milk with a blend of aromatic spices. It's a deliciously satisfying curry that is not only low in carbs but also packed with healthy fats and fiber. Whether you follow a keto lifestyle or simply love flavorful curries, this recipe is sure to impress your taste buds and leave you feeling nourished and satisfied.
30 minutes180 Calories4 Servings
Ingredients
Coconut Oil1 tablespoon 
Small Onion (finely chopped)1 
Garlic (minced)3 cloves 
Fresh Ginger (grated)1 teaspoon 
Ground Turmeric1 teaspoon 
Ground Cumin1 teaspoon 
Ground Coriander1 teaspoon 
Chili Powder (adjust to taste)1/2 teaspoon 
Broccoli Florets1 cup 
Fresh Spinach Leaves2 cups 
Coconut Milk (full fat)1 can (13.5 oz) 
Salt and Pepper to taste - Fresh Cilantro (for garnish)Optional
Instructions
- 1In a large skillet or pan, heat the coconut oil over medium heat.
- 2Add the chopped onion and sauté for 2-3 minutes until translucent.
- 3Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
- 4Add the ground turmeric, cumin, coriander, and chili powder to the pan. Stir well to coat the onions and spices evenly.
- 5Add the broccoli florets to the skillet and sauté for about 5 minutes until slightly tender.
- 6Gradually add the spinach leaves to the pan and cook for another 2-3 minutes until wilted.
- 7Pour in the coconut milk and season with salt and pepper to taste. Stir well to combine all the ingredients.
- 8Reduce the heat to low and simmer the curry for about 5-7 minutes to allow the flavors to meld together.
- 9Remove the skillet from heat and garnish with fresh cilantro, if desired.
- 10Serve the Keto Broccoli Spinach Coconut Curry warm over cauliflower rice or with your choice of low-carb side dish.
