Low Carb, Vegetarian Curry
Curry is a food that instantly warms you up upon taking just one bite. That is why it is an ideal fall and winter food. When the warm summer sun starts to fade and a chill begins to set in, you want something to keep you warm! This curry recipe is just the food to turn to, giving you a very flavorful dish that will make you feel toasty and cozy on a chilly night.
Curry has a long history in the food world and is actually a term used to describe a wide range of dishes. Curry originated in India and was a word used to describe any dish that used a complex combination of spices, particularly turmeric, cumin, coriander, ginger, and dried chilies. The spices were blended together in a thick sauce and then various meats, vegetables, and fish were added. Curry could be almost anything as long as there was spice and sauce!
The term curry still envelopes a large range of dishes however, the same rules remain true today as they did back in the 18th century- there needs to be spice and sauce- the rest is up to the chef! However, now the spices that go into a curry are a little more standard and many times, a blend of spiced called curry powder will be used (just like in this recipe!). Curry powder is typically made of coriander, turmeric, cumin and chili peppers. You can find curry powder in most stores or you can choose to blend your own mix using a recipe or your own taste buds.
Our cauliflower is a vegetarian version, skipping the typical meats found in curry dishes and opting for extra veggies instead. Cauliflower rice makes a nice base for the curry, thickening it and adding texture as well as flavor. Lots of kale is also added, giving the curry a pretty green color and tons of extra nutrition. While we love the addition of carrots in the curry recipe, you can decrease the amount or remove them completely to lower the carb count of the dish even more.
Coconut milk gives the curry a great creamy texture and a smooth, sweet flavor that is also reminiscent of where curry originated- India! No wonder the coconut taste pairs so well with the curry spices- they were just made to be together. In true fall fashion, we topped this recipe with pumpkin seeds to add a slight crunch and a pretty, seasonal touch. As you can see, this recipe has it all! Give it a try and let us know what you think- it is sure to satisfy your need for a comforting meal this fall.
If you loved this recipe, and are looking for more curry recipes, check out this keto shrimp coconut curry from Low Carb Africa. Thanks to the combination of shrimp and delicious spices, this dish is bursting with flavor!
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