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.

Ingredients

• 
  Coconut Oil

  1 tablespoon

• 
  Small Onion (finely chopped)

  1

• 
  Garlic (minced)

  3 cloves

• 
  Fresh Ginger (grated)

  1 teaspoon

• 
  Ground Turmeric

  1 teaspoon

• 
  Ground Cumin

  1 teaspoon

• 
  Ground Coriander

  1 teaspoon

• 
  Chili Powder (adjust to taste)

  1/2 teaspoon

• 
  Broccoli Florets

  1 cup

• 
  Fresh Spinach Leaves

  2 cups

• 
  Coconut Milk (full fat)

  1 can (13.5 oz)

• 
  Salt and Pepper

  to taste

• 
  Fresh Cilantro (for garnish)

  Optional

Steps

1. In a large skillet or pan, heat the coconut oil over medium heat.
2. Add the chopped onion and sauté for 2-3 minutes until translucent.
3. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
4. Add the ground turmeric, cumin, coriander, and chili powder to the pan. Stir well to coat the onions and spices evenly.
5. Add the broccoli florets to the skillet and sauté for about 5 minutes until slightly tender.
6. Gradually add the spinach leaves to the pan and cook for another 2-3 minutes until wilted.
7. Pour in the coconut milk and season with salt and pepper to taste. Stir well to combine all the ingredients.
8. Reduce the heat to low and simmer the curry for about 5-7 minutes to allow the flavors to meld together.
9. Remove the skillet from heat and garnish with fresh cilantro, if desired.
10. Serve the Keto Broccoli Spinach Coconut Curry warm over cauliflower rice or with your choice of low-carb side dish.

Nutritional Value