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This lovely creamy curry is based on an Indian vegetarian curry which traditionally contains chickpeas. Since you can’t have those on keto, we came up with this version that’s low on carbs and rich in the good fats. For the non-ketonians at your table, you can serve a bit of rice on the side, but its so rich and thick in texture that you can easily enjoy it just by itself as well.
Macros per serving:
- 1 small cauliflower, in florets (you can use the leaves as well, if they’re fresh)
- 1 small onion, chopped (about 80gr)
- 160gr pumpkin in cubes
- 4 eggs, hard-boiled and quartered
- 2 cloves of garlic, chopped
- 200gr full-fat coconut cream
- 500ml vegetable or chicken broth
- Go-Keto Bio Ghee or live oil for frying
- 2 tblsp (Massala) curry powder
- ½ tblsp paprika powder
- ½ tblsp cumin powder
- ½ tsp ground ginger
- 1 tblsp lemon juice
- 1 cucumber, sliced
- Fresh mint or cilantro, choppe
- Heat the ghee or oil in a large pan and stir fry the onion and the vegetables, except the cucumber, at medium temperature for about 5 minutes.
- Add the garlic and the spices and fry the mixture for 1-2 minutes. Lower the heat and keep stirring to avoid blackening. If you like your curry hot, add some chili powder as well. (I also like to add some tomato puree for a tiny bit of sweetness, but it heightens the carbs…).
- Add the coconut cream and stir in the broth until the vegetables are almost covered. Bring to the boil, then turn down the heat and allow the curry to simmer for about 20 minutes, until the vegetables are tender. Stir now and then and add some more broth if the mixture gets too dry
- The texture should be pleasantly thick at this point. If you feel it’s too thin, turn up the heat until it’s reduced to the desired thickness. Add lemon juice to taste and season with salt and pepper.
- Serve sprinkled with the chopped herbs and the eggs on top, dusted with some paprika powder and cucumber slices on the side.