1 Curry 4 Ways - Roast Vegetables & Nut

Name: 1 Curry 4 Ways - Roast Vegetables & Nut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Curry Base - You'll need this part before you carry on with the rest of the recipe; 20g Olive oil; 2 tsp Ketoroma Curry Blend (or another curry powder of choice); 100g Peppers - Chunky chopped; 200g Cauliflower / Broccoli - chunky chopped; 100g Butternut squash or Swede (I've based the carbs on swede) - Chunky chopped; 50g Flaked Almonds; 100g Butter beans; Salt &amp; Pepper; 8 Boiled eggs - add these extra macros per portion134 Calories / 0.2g Carbs / 12.8g Protein / 9.2g Fat

Rated 5.0 stars by 1 users

Servings

4

Prep Time

15 minutes

Cook Time

30 minutes

Author:

Michele Cooper

This recipe was created as part of my Michele's Keto Kitchen, Season 3, 1 Dish - 4 ways.

You'll need to click on the base recipe, in the ingredients list, before you get going on this recipe

Biryani

Chicken & Roast Pepper Curry

Tomato, Chicken & Roasted Vegetable Curry

So the carbs in this are going to be a little higher due to this being a vegetarian dish and it has a 100g of butter beans. You can swap this for chick peas, or any bean of your choice, or just eliminate completely :-)

~

For the whole recipe, including the base:

1763 Calories / 59.6g Carbs / 36.3g Protein / 147.3g Fat

Per portion (4 portions)

441 Calories / 14.9g Carbs / 9.1g Protein / 36.8g Fat

We recommend adding a source of protein, such as boiled eggs or tofu, as this is a low protein dish otherwise.

Image of 1 Curry 4 Ways - Roast Vegetables & Nut

Ingredients

Curry Base - You'll need this part before you carry on with the rest of the recipe
20g Olive oil
2 tsp Ketoroma Curry Blend (or another curry powder of choice)
100g Peppers - Chunky chopped
200g Cauliflower / Broccoli - chunky chopped
100g Butternut squash or Swede (I've based the carbs on swede) - Chunky chopped
50g Flaked Almonds
100g Butter beans
Salt & Pepper

Add a protein - for example:

8 Boiled eggs - add these extra macros per portion
134 Calories / 0.2g Carbs / 12.8g Protein / 9.2g Fat

Directions

Oven to 190°C - or 180°C in the Ninja Grill or Foodi.

To begin with.... (we'll do the base recipe in a moment)

In an oven proof dish, add cauliflower, peppers, swede, oil, flaked almonds, spices & seasoning. Give it a good mix and pop in the oven for about 20 - 25 minutes

Now onto the Base

Follow the directions for Curry Base (follow this link to take you to the recipe)

Meanwhile whilst the base is cooking

Optional Eggs - Whilst the vegetables & Base are cooking, boil your eggs. I start my eggs in cold water. When the water boils, I then set the timer for 5 minutes. Empty the water and add cold, then peel the shells.
Once the vegetables are cooked, add all of these cooked ingredients (including the boiled eggs) and the butter beans to the Base recipe and bring to temperature.
And that's it! Enjoy

1 Curry 4 Ways - Roast Vegetables & Nuts

July 21, 2021

A delicious Vegetarian curry, even though I say so myself! :-)

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