Almond Coconut Curry on Veges

 

Almond Coconut Curry on Veges

Course: Dinner, Lunch
Servings: 4
Calories: 439 kcal

This almond coconut curry is super quick and easy and tastes great too! It boasts nutritious vegetables along with healthy fats and a good calorie count.

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Ingredients

For the curry

  • 400 ml coconut milk
  • 125 g almond butter (100% ground almonds)
  • 1 tbsp tomato paste
  • 1 tbsp curry powder

For the veges

  • 1 tsp coconut oil
  • 2 cups mushrooms
  • 4 cups spinach
  • 2 cups brocolli (chopped into florets)

Instructions

For the curry mixture

  1. Put the coconut milk, almond butter, tomato paste and curry powder in a blender. Blend for about 20 seconds or until smooth.

  2. Add the curry mixture to a saucepan on low-medium heat and heat for 10-15 minutes or until heated through. Stir frequently to avoid sticking.

For the veges

  1. Heat the coconut oil in a pan on medium-high heat and add the broccoli and mushrooms. Fry for about 3 minutes. Add the spinach and heat for another minute.

  2. Serve the veges in a bowl with the curry mixture poured over the top.

Recipe Notes

You can make the almond butter by grinding almonds in a food processor. There's a great tutorial here: http://detoxinista.com/2012/09/homemade-almond-butter/

The curry mixture separates if left to sit in the fridge for a while, so be sure to stir it thoroughly before using if you have stored it in the fridge.

Nutrition Facts:
Calories: 439, Fats: 40g, Protein: 12g, Net Carbs: 10g

Asian Sesame Tofu Salad

Asian Sesame Tofu Salad

Course: Dinner, Lunch, Main Dish, Salad
Cuisine: Japanese
Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Servings: 3
Calories: 406 kcal

This Asian Sesame Tofu Salad is delicious, flavorsome and seriously keto! The tofu absorbs the flours rice vinegar, sesame and tamari, while the zucchini, cucumber and spinach serve to keep it feeling fresh. The pumpkin seeds also add a nice crunch.

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Ingredients

For the tofu:

  • 400 g tofu (1 packet, extra firm)
  • 4 tbsp olive oil
  • 2 tsp tamari
  • 1 1/2 tsp sesame oil
  • 1 tsp ginger (crushed)
  • 2 tbsp rice vinegar
  • 1/4 cup sesame seeds
  • 1/4 cup pumpkin seeds

For the salad:

  • 4 cups spinach
  • 1 zucchini (sliced into thin strips)
  • 1 cucumber (chopped into semi circles)

Instructions

  1. Mix 3 tbsp olive oil and all of the tamari, sesame oil, ginger and rice vinegar together in a bowl.

  2. Cut the tofu into 1 inch long strips and put into a frying pan on medium high heat. Add 1/2 of the dressing to the pan and coat the tofu. Fry for around 10-15 minutes, carefully mixing the pieces around in oil every few minutes with a spatula until the tofu is golden brown. Add the sesame seeds and 1/4 of the dressing to the pan and fry with the tofu for 2-3 minutes.

  3. Add the zucchini and cucumber to the bowl with the remaining 1/4 of the dressing. Stir carefully for about 5 minutes. Remove from the heat.

  4. Heat a small frying pan at medium, add 1 tbsp of olive oil and the pumpkin seeds. Fry for a few minutes until toasted.

  5. Serve the asian tofu on top of raw spinach leaves, and top with toasted pumpkin seeds.

Recipe Notes

Be careful when stirring the tofu with the oil as you don't want it to break.

Nutritional Information:

Calories: 406, Fats: 33g, Protein: 15g, Net Carbs: 8g


Nutrition Facts
Asian Sesame Tofu Salad
Amount Per Serving
Calories 406 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 4g 20%
Sodium 312mg 13%
Potassium 890mg 25%
Total Carbohydrates 12g 4%
Dietary Fiber 4g 16%
Sugars 5g
Protein 15g 30%
Vitamin A 79.1%
Vitamin C 31.7%
Calcium 22.9%
Iron 30%
* Percent Daily Values are based on a 2000 calorie diet.

Tofu Spinach Curry (Saag Paneer)

Tofu Spinach Curry (Saag Paneer)

Course: Dinner, Lunch
Cuisine: Indian
Servings: 3
Calories: 419 kcal

A delicious vegan keto take on an Indian classic, this curry is simple, bursting with flavor and full of nutrition.

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Ingredients

For the Tofu

  • 2 tbsp Coconut oil
  • 300 g tofu
  • 1/2 tsp cumin
  • 1/2 tsp garam masala
  • 1/2 tsp cayenne pepper
  • 2 cloves garlic (crushed)

For the Spinach Curry:

  • 400 g frozen spinach (thawed)
  • 1 Tomato
  • 200 ml coconut cream
  • 4 cloves garlic
  • 1 tbsp crushed ginger
  • 1/4 tsp garam masala
  • 1/4 tsp salt
  • a pinch of red pepper flakes

Instructions

  1. Cut the tofu into 1 inch long strips. Lay down a cotton tea towel and place the tofu on top. Folder the tea towel over onto the tofu and press down to drain the moisture. Do this for a minute or two, rolling the tofu over once to get all the sides.

  2. Heat 1 tbsp of coconut oil in a pan on medium high heat and add the tofu. Cook for 10 minutes or until golden brown stirring frequently.

  3. In the mean time Add all of the ingredients for the spinach curry into a blender and puree until smooth.

  4. Add the garlic to the pan with 1 tbsp of coconut oil and fry for 3 minutes. Add the spinach curry.

  5. Cook for a further 5 minutes to let the flavors absorb. Serve immediately. 

Recipe Notes

Nutritional Information:

Calories: 419, Fats: 35g, Protein: 15g, Net Carbs: 10g

Nutrition Facts
Tofu Spinach Curry (Saag Paneer)
Amount Per Serving
Calories 419 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 28g 140%
Sodium 334mg 14%
Potassium 985mg 28%
Total Carbohydrates 16g 5%
Dietary Fiber 6g 24%
Sugars 3g
Protein 15g 30%
Vitamin A 322%
Vitamin C 20.2%
Calcium 22.6%
Iron 30.4%
* Percent Daily Values are based on a 2000 calorie diet.

Garlic Broccoli on Cauliflower Rice

Garlic Broccoli on Cauliflower Rice

Course: Dinner, Lunch
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Calories: 338 kcal

This meal is so simple and is a staple for me. The nutrient dense broccoli on the light and fully cauliflower rice blends well with the garlic.

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Ingredients

For the Broccoli:

  • 2 cup brocolli (chopped into florets)
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic (crushed)
  • 1/2 cup pumpkin seeds
  • 1 tbsp lemon juice
  • salt (to taste)

For the cauliflower rice:

  • 2 cup Cauliflower (chopped into florets)

Instructions

  1. Put the cauliflower florets into a food processor and pulse a few times until it turns into tiny rice sized granules. Put aside.
  2. Place a pan on medium high heat and pour in 1 tbsp of the olive oil, crushed garlic and pumpkin seeds. Heat for a few minutes to toast the pumpkin seeds and release the flavor of the garlic.

  3. Add the broccoli to the pan and stir fry for about 5 minutes.

  4. Add the lemon juice and salt and stir fry for another 2 minutes.

  5. Serve on immediately with the raw cauliflower rice and drizzle 1 tbsp of olive oil over the top of each serving.

Recipe Notes

Feel free to swap the broccoli out for other low carb vegetables. Sometimes I'll fry up 1/2 cup mushrooms and 1/2 cup of zucchini with the meal in place of the asparagus. Eat a variety of vegetables in your diet.

Also be generous with the garlic as it functions as the primary flavor. If you want to add/reduce the calories just adjust the added olive oil.

You can also swap out the pumpkin seeds for Hemp Seeds or another seed if you like.

Nutritional Information:

Calories: 338, Fats: 29g, Protein: 9g, Net Carbs: 9g


Nutrition Facts
Garlic Broccoli on Cauliflower Rice
Amount Per Serving
Calories 338 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 4g 20%
Sodium 64mg 3%
Potassium 736mg 21%
Total Carbohydrates 14g 5%
Dietary Fiber 5g 20%
Sugars 4g
Protein 9g 18%
Vitamin A 11.3%
Vitamin C 165.6%
Calcium 7.9%
Iron 14.7%
* Percent Daily Values are based on a 2000 calorie diet.