About
A low carb take on a potato and spinach curry, this keto recipe uses radishes in place of carb heavy potatoes.
This makes a great addition to curried meats, served as a side with some cauliflower rice.
Ingredients
- 7 ounce radish
- 2 tablespoon olive oil
- 1 clove garlic
- 1 slice – 1" diameter ginger root, raw
- 1 cup baby spinach
- ½ small white onion
- ½ tablespoon tomato puree
- ½ teaspoon turmeric, ground
- ½ teaspoon cumin, ground
- ½ teaspoon ground coriander
- ½ cup vegetable broth, bouillon or consomme
Instructions
- Heat a tablespoon of olive oil in a skillet over a low/medium heat. Finely slice the onion and add to the skillet, cooking until tender. Grate the ginger and mince the garlic. Add to the pan with the onion and cook gently for a minute or so until fragrant.
- Add the remaining oil to the pan. Dice the radishes into 1/2 inch pieces and add to the pan. Stir well to combine.
- Add the tomato purée, turmeric, cumin and coriander and stir well to combine, cooking for a minute more.
- Add the stock and bring to a simmer. Continue to cook for a further 5 minutes until the radishes are tender.
- Add the spinach and stir through until just wilted. Serve hot.
Nutrition Facts
- Servings: 2
- Calories: 158.7kcal/658.3kJ (per serving)
- Fat: 13.9g (per serving)
- Carbs: 8.1g (per serving)
- Protein: 1.8g (per serving)
