About
This aromatic vegetable curry is simple to prepare yet packed with flavor in a creamy coconut sauce.
This curry is perfect served alone as a stew or alongside keto flatbreads.
Ingredients
- 2 tablespoon curry powder
- 2 cup, cut pieces cauliflower, raw
- 1 clove garlic
- 1 slice – 1" diameter ginger
- 1 teaspoon cumin, ground
- 1 teaspoon spices coriander seed or ground
- 1 cup vegetable broth, bouillon or consomme
- 1 cup coconut milk, vanilla or other flavors, unsweetened
- ¼ large onion, white, yellow or red, raw
- ¼ cup, chopped cilantro
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
- ½ cup, cut pieces green beans (string beans), raw
Instructions
- Finely slice the onion and garlic and grate the ginger. Add to the base of the slow cooker along with the cauliflower florets, coriander, cumin and curry powder.
- Add the vegetable stock to the slow cooker, cover and cook on high for 2.5 hours.
- Slice the green beans in half and add to the slow cooker along with the coconut milk, salt and pepper. Stir well to combine and continue to cook for a further 30 minutes.
- Scatter the curry with fresh cilantro to serve.
Nutrition Facts
- Servings: 2
- Calories: 99.8kcal/417.6kJ (per serving)
- Fat: 4.0g (per serving)
- Carbs: 15.6g (per serving)
- Protein: 4.6g (per serving)
