1 Curry 4 Ways - Base Recipe
This recipe was created as part of my Michele's Keto Kitchen, Season 3, 1 Dish - 4 ways.
This recipe has 1 base sauce recipe and then click on the link to your choice of curry :-)
Tomato, Chicken & Roasted Vegetable Curry
For the whole recipe:
1022 Calories / 24.9g Carbs / 8.5g Protein / 97.8g Fat
Per portion (4 portions)
256 Calories / 6.2 g Carbs / 2.1g Protein / 24.4g Fat
Tips & Equipment:
This dish can be frozen
It makes a fab sauce on its own, just pour it over your cooked protein
I'm a big fan or fresh coriander, so you don't have to use as much as I have in the recipe. If you don't like coriander, swap it for spinach, which has a similar wilting texture
20g Olive Oil
6 tsp Ketoroma Curry Blend (or another curry powder of choice)
200g Leeks, chopped
3 Cloves Garlic / 2 tsp Garlic powder
2 tsp Fresh Ginger (chopped finely) / 1 tsp Ground Ginger
400g Coconut Milk (tinned, as high % coconut extract as you can find)
100g Fresh Corriander, chopped finely
10ml Freshly squeezed lime or lemon juice
Seasoning - salt and pepper - I used 1/2 tsp salt & 1/4 tsp freshly ground pepper
Add the olive oil to a large non stick pan and gently heat.
Add the chopped leeks, garlic, ginger and Gently fry for about 5 minutes (until the leeks start to go translucent but not burn) and then add the butter. Stir this in until melted. Finally add the Curry Blend & stir through
Add the coconut milk, allow it to come back to temperature, then turn down to a gentle simmer for a couple of minutes.
Add the coriander, lime juice and seasoning and stir.
Et voila, your curry base is all ready to add other ingredients (see the recipes linked in the recipe description above). Or just use it as a lovely rich sauce!