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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

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.