About
Whip up this simple and quick vegetable side! Plenty of butter and coconut cream adds just the right amount of fat you need to pair with low carb vegetables. It goes great with any protein seasoned with warm spices.
Ingredients
- 1 tablespoon butter, unsalted
- 1 teaspoon garlic
- ½ teaspoon curry powder
- 2 ½ ounce eggplant, raw
- 3 ounce zucchini
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper, ground
- 2 tablespoon coconut cream raw
Instructions
- In a large pan, melt the butter over low heat. Toast the garlic and curry powder in the butter for 30-60 seconds, until the spices are fragrant. Don’t let them burn! Keep the heat on low, and toss in chopped eggplant and zucchini. Season with salt and pepper. Toss the veggies until they’re coated in the garlic butter and curry powder.
- Turn the heat to medium and place a lid over the pan – cook about 4-5 minutes until the veggies turn a light golden.
- Turn the heat back to low. Stir the coconut cream into the pan. Cook for just 2-3 minutes with the lid on until the cream thickens and absorbs the spices.
Nutrition Facts
- Servings: 2
- Calories: 119.8kcal/501.1kJ (per serving)
- Fat: 11.3g (per serving)
- Carbs: 5.1g (per serving)
- Protein: 1.6g (per serving)
