Low Carb Coconut Sesame Vegetable Curry
How to Make It
Step 1
Melt the butter in a wide pan over low heat. Add in the garlic, ginger, sesame seeds, and minced green chili to the butter. Gently stir until the butter turns golden and the spices become very fragrant. Turn your stove heat to as low as it will go and stir in the curry powder, onion powder, coriander, and cumin. Stir until those spices become fragrant as well.
Step 2
Stir thin-sliced squash and chopped green beans with the salt into the butter and spices. Fold the vegetables over until they are coated in spices. Place a lid over the pan, turn the heat up to medium-low, and let the vegetables cook down for 4-5 minutes until they’re tender and lightly golden.
Step 3
Scrape off the thick coconut cream that collects at the top of a can of coconut milk and stir it into the pan. Stir in the canned coconut milk and water as well. Place a lid back on the pan. Bring the curry to a simmer and let it simmer gently for about 15 minutes. Reduce the heat as necessary to keep the vegetables from turning into mush.
Step 4
Serve 1 cup of hot vegetable curry over ¾ cup of prepared cauliflower rice. If you cook your cauliflower rice with additional fats and spices, make sure to include this in your food log. Garnish with additional sesame seeds, chopped herbs, or red pepper flakes at your discretion.
Ingredients
- Unsalted Butter – 1-½ tablespoon
- Garlic – ½ teaspoon
- Ginger – 1 teaspoon
- Sesame Seeds – 2 teaspoon, whole pieces
- Hot Chili Peppers, Green, Raw – 2 teaspoon, chopped
- Curry Powder – ½ teaspoon
- Onion Powder – ¼ teaspoon
- Coriander, Seed – ⅛ teaspoon
- Cumin, Ground – ⅛ teaspoon
- Summer Squash, Raw – 4 ounce
- Green Beans (string Beans), Raw – 3 ounce
- Salt – ¼ teaspoon
- Coconut Cream Raw – 2 tbsp
- Coconut Milk, Plain Or Original, Fortified – ¼ cup
- Water – ½ cup
- Cauliflower Rice – 1-½ cup