🍽️ Keto Vegetable Curry with Cauliflower Rice

Name: Keto Vegetable Curry with Cauliflower Rice
Total time: 30 min
Yield: 4 servings
Ingredients: 1 shallot; 1 garlic clove; 10 g ginger (1 piece); 300 g eggplants (1 eggplant); 200 g baby spinach; 150 g tofu; 2 tbsp coconut oil; 1 tsp turmeric powder; 1 tsp garam masala; 1 tsp curry powder; 150 ml vegetable broth; 300 ml coconut milk; 2 tbsp lime juice; salt; pepper; 30 g peanuts; 10 g cilantro (0.5 bunch); 1 chili pepper; 200 g cauliflower; 1 tbsp peanut oil

381 kcal · 30 min · 4 servings

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Ingredients

1 shallot
1 garlic clove
10 g ginger (1 piece)
300 g eggplants (1 eggplant)
200 g baby spinach
150 g tofu
2 tbsp coconut oil
1 tsp turmeric powder
1 tsp garam masala
1 tsp curry powder
150 ml vegetable broth
300 ml coconut milk
2 tbsp lime juice
salt
pepper
30 g peanuts
10 g cilantro (0.5 bunch)
1 chili pepper
200 g cauliflower
1 tbsp peanut oil

Instructions

1. Peel the shallot, garlic, and ginger. Finely chop all three ingredients.
2. Wash the eggplant and cut it into small cubes.
3. Wash the spinach and spin it dry.
4. Drain the tofu and cut it into cubes.
5. Heat the coconut oil in a pot.
6. Sauté the shallot, garlic, and ginger in the hot oil.
7. Add the eggplant cubes and tofu cubes and fry them briefly.
8. Stir in the turmeric powder, garam masala, and curry powder.
9. Add the spinach and let it wilt.
10. Deglaze with the vegetable broth and bring to a brief boil.
11. Pour in the coconut milk.
12. Simmer the curry over medium heat for about 10 minutes.
13. Season with one tablespoon of lime juice, salt, and pepper.
14. Chop the peanuts coarsely.
15. Wash the cilantro, shake it dry, and chop it coarsely.
16. Wash the chili pepper, remove the stem, and slice it into thin rings.
17. Wash the cauliflower and break it into small florets.
18. Pulse the cauliflower florets in a food processor until they resemble rice grains.
19. Heat the peanut oil in a frying pan.
20. Fry the cauliflower rice over medium heat for about 5 minutes, stirring occasionally.
21. Season the cauliflower rice with the remaining lime juice, salt, and pepper.
22. Divide the cauliflower rice among four plates.
23. Spoon the keto vegetable curry over the rice.
24. Sprinkle everything with the chopped peanuts, cilantro, and chili rings.
25. Serve the dish immediately.

Nutrition per serving

kcal: 381
Protein: 14 g · Fett/Fat: 32 g · Carbs: 9 g