Do you love curry? I love curry. This is a simple keto vege curry recipe I have made for the week. What is great about this recipe is that you can replace the vegetables with any kind you like. Or you can even add additional protein/meats in it.
If you watched the full video and would like to know more about the spices I threw into the pot – go ahead and click here!
I have decided to add subtitle captions to all my videos from now on, so you can read less here and enjoy the video more. I do hope you like it!
Keto Vege Curry
Ingredients
- 1½ tbsp minced garlic
- 2 tsp minced ginger
- 7 tbsp meat curry powder
- 2 tbsp chili powder optional - we like it real spicy
- 1 medium sized eggplant/brinjal cut into small chunks
- 1 carrot cut to chunks
- 2 star anise
- 10 cloves
- 4 cardamom
- 1 cinnamon stick
- 5-9 okra
- 1 tomato quartered
- 5 tbsp oil or more if necessary
- ½ small cabbage cut into thick strips
- Leftover chicken optional
Instructions
- First, heat up the oil. Throw in cinnamon stick, cloves, cardamom and star anise. Let it sizzle but make sure your heat isn’t too high.
- Next, in goes the onion, garlic and ginger.
- After that, throw in the carrots as it will take some time to soften.
- Once aromatic, add curry powder and curry powder. Add some water to make it a paste. You don’t want to burn the paste but you do want to cook it for a while so keep stirring and add more water or oil if it’s a little too dry.
- When the paste starts to look shiny, add in brinjal, okra and cabbages. Give it a good mix with the paste and then add the water.
- Leave it to boil.
- Once it starts boiling, add salt. Taste test. You can go ahead and add the tomatoes near the end! At this stage - it is done when the vegetables are soft enough (I added some leftover chicken last.)
