1 Curry 4 Ways - Roast Vegetables & Nut
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
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.
Base recipe - 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)
200g Cauliflower / Broccoli
50g Flaked Almonds
100g Butternut squash or Swede (I've based the carbs on swede)
100g Butter beans
Salt & Pepper
8 Boiled eggs - add these extra macros per portion
134 Calories / 0.2g Carbs / 12.8g Protein / 9.2g Fat
Add a protein - for example:
You'll need to follow the base recipe before continuing with the rest of this recipe: Base recipe
Now for the rest of this recipe. 2 choices here, you can either fry or roast! If you're roasting, pop all the ingredients (apart from the base, eggs and butter beans) into a casserole dish, mix well and roast for about 25 minutes at 190°C.
If frying, add all the ingredients, (apart from the base, eggs and butter beans) into a large pan and fry until cooked (approx. 15 minutes).
Optional Eggs - Whilst the vegetables 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