- 1 onion
- 1.2 inch (3 cm) fresh ginger and turmeric root each (or 1 teaspoon turmeric powder)
- 5 tablespoons extra-virgin coconut or olive oil
- 1 eggplant
- 1 small zucchini
- 2 stalks white celery
- 1 ½ cup (1 can) full-fat coconut milk
- 1 ½ cup (360 ml) vegetable broth (or water)
- 2 teaspoons curry powder
- ½ to 1 teaspoon sea salt
- 1 handful cilantro (or flat-leaf parsley)
- Fresh chili (optional)
- ½ small cauliflower
- 1 to 3 tablespoons MCT oil (optional)
Happy New Year!
I hope you enjoyed the holidays with your loved ones :)
You’ve probably had so much good food the last couple of weeks that you’re not in the mood to cook, so today I’ve got a super quick one-pot-meal for you that only takes about 15 minutes to prepare with just a handful of ingredients: a warming Winter Coconut Curry with Cauliflower Rice.
It’s dairy free, low carb and packed with vitamins, fiber & healthy fats. Excellent to boost your fat-burning metabolism and beat sugar cravings!
Did you go a bit overboard with sugary snacks and comfort food this Christmas?
Would you like to lose a few pounds and start the new year full of energy?
The low carb high fat keto lifestyle will help you to feel satisfied and energized by teaching your body to burn fat for fuel.
If you add a spoonful of MCT coconut oil (medium chain tryglycerides) on top of your curry, you will increase your metabolic rate even more and help your body to burn fat stores for energy. I use it every day to boost my brain power and reduce cravings = no longer feel ‘hangry’ in between meals :) It’s very efficient to balance your blood sugar level and curb your appetite.
However, not all MCT oil is created equal. You need pure C8 from coconut like our ALL GOOD MCT oil (available in our online shop) to get the best fat-burning and brain-boosting results.
Enjoy the coconut curry and talk to you soon!
Winter Coconut Curry with Cauliflower Rice (Vegan Keto, Low Carb, Paleo, Dairy Free, Gluten Free)
- Finely chop the onion, ginger and turmeric. Heat two spoonfuls of coconut or olive oil in a large pot and cook until translucent.
- Cut the eggplant in half-moons, cube the zucchini in cubes and slice the celery.
- Add them to the pot and cook for a few minutes until golden brown. Add the coconut milk together with the broth (or water), curry powder and sea salt to taste. Close the lid and leave the vegetables to simmer on medium-low heat for 10 minutes or longer, until tender.
- In the meantime, prepare the cauliflower rice. Cut ½ cauliflower into smaller pieces. Place the florets in a food processor fitted with an S-blade and process a few seconds at a time using the 'pulse' button until you get a 'rice' consistency. You could also use a coffee grinder, or chop the cauliflower by hand.
- Heat three tablespoons of coconut or olive oil in a pan. Lightly bake the cauliflower rice. Season with black pepper and sea salt.
- Serve the coconut curry with cauliflower rice, cilantro and some fresh chilli if you like it spicy. You could also stir in a few handfuls of spinach.
JULIE’S TIPS & TRICKS:
- Keeps up to 3 days in the fridge or 2 months in the freezer.
- Try this coconut curry with other low carb vegetables too, such as broccoli, mushrooms, fennel, turnip, Brussels sprouts, kale…
- Are you having this curry as a post-workout meal? You could add a large carrot or a cup of cubed pumpkin if you need extra carbs to recover. You could also serve the curry with protein of your choice, like tempeh (vegan), organic free-range poultry or wild fish.
Nutritional value (per person)
Net carbs 15,1 g, Protein 5,6 g, Fats 42,3 g, Calories 490 kcal
Now I would love to hear from you!
Do you have any questions about keto or intermittent fasting?
What is stopping you from giving it a try? How can I help?
Let me know by leaving a comment down below.
Photo credit: Foodbag