Vegetarian red coconut curry

Vegan Madras Curry with Eggplant

This is a delicious and hearty Vegetarian Red Coconut Curry recipe that is keto friendly. It's packed with flavors and nutrients, making it a perfect meal for those on a ketogenic diet.

Ingredients

• 1 tablespoon coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup mushrooms, sliced
• 1 can (13.5 oz) coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat the coconut oil in a large pan over medium heat.
2. Add the onion, garlic, and ginger to the pan and sauté until the onion is translucent.
3. Stir in the red curry paste and cook for another minute.
4. Add the red bell pepper, zucchini, and mushrooms to the pan and sauté until the vegetables are tender.
5. Pour in the coconut milk, soy sauce, and lime juice. Stir well to combine.
6. Season with salt and pepper to taste.
7. Simmer the curry for 10 minutes to allow the flavors to meld together.
8. Serve the curry hot, garnished with fresh cilantro.

Time

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes

Nutritional Information

• Calories: 300
• Fat: 25g
• Carbohydrates: 10g (Net: 6g)
• Protein: 5g

Recipes (external)

• Diet Doctor recipes on Vegetarian red coconut curry
• Allrecipes Vegetarian red coconut curry
• Ruled.me recipes on Vegetarian red coconut curry
• Food.com recipes on Vegetarian red coconut curry
• Pinterest recipes on Vegetarian red coconut curry
• You Tube recipes on Vegetarian red coconut curry