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How to make Keto Zucchini Curry-Keto vegetarian curries

keto zucchini

This keto vegetarian curry is really easy to make and it creamy and delicious!

Cuisine
Courses
Time
Prep Time: 5 min Cook Time: 10 min
Servings 4
Description

This keto zucchini curry is a beautiful mild taste with a creamy base made of poppy seeds and almond paste!

(Net carbs per serving: 3.4g)

Ingredients
  • 4 cups Zucchini (chopped, ~500g)
  • 2-3 tablespoons Oil (I use avocado oil)
  • 1/2 teaspoon Black Caraway seeds (or Kalonji)
  • 10 Almonds (Raw)
  • 1 tablespoon Poppy seeds
  • 1 Green chilli (slit)
  • Salt (to taste)
  • Coriander leaves
Instructions

  1. Make a fine powder of the almond and poppy seeds and soak it in 1/4 cup of water

  2. Cut the zucchini in small pieces. You can peel the zucchini if you wish. If the zucchini is very bitter, don’t use it!

  3. Set a pan in medium heat and add oil

  4. Add zucchini pieces, one slit green chillies and salt (to taste)

  5. Place the lid on for 2-3 min or till the zucchini gets soft

  6. Stir fry for few minutes till the liquid dries out

  7. Add the almond/poppy seed paste

  8. Stir fry for ~2 min till the almond poppy seed paste gets thicker and coats the zucchini pieces well

  9. Garnish with coriander leaves 

Nutrition Facts per serving (from MyFitness Pal)

Servings 4

Amount Per Serving
Calories 113kcal
% Daily Value *
Total Fat 11.5g18%
Saturated Fat 1.1g6%
Sodium 302.8mg13%
Potassium 316.6mg10%
Total Carbohydrate 5.3g2%
Dietary Fiber 1.9g8%
Sugars 2.3g
Protein 3.2g7%
Vitamin A 3.4 IU
Vitamin C 16.2 mg
Calcium 9.4 mg
Iron 2.9 mg
Net Carbohydrates 3.4g

* No Added Sugars. The sodium content may vary based on the amount of salt added in the recipe. Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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