Craving Keto Curry?

                      

Keto Curry with Kbosh Crust

These days it's harder than ever to find restaurants that specialize in authentic international cuisine! If you've been craving curry, or if you've never tried it, now is the perfect time to explore these unique flavors at home  If you're tired of the same old "Taco Tuesdays" or "Sushi Saturdays," why not add Indian Food to your family's  recipe repertoire. The best part is these recipes are all keto-adapted so you can kick the flavor of tonight's dinner up a notch while keeping your carb count down!

Many Indian dishes are inherently keto-friendly in their traditional state. Like other Asian cuisine, low carbs vegetables and protein are the main ingredients in most dishes. Two exceptions, however are rice and naan, neither of which is a keto-friendly option.  Cauliflower rice is an easy replacement for rice and Kbosh crusts are an easy swap for traditional naan.

These curry dishes, paired up with  Kbosh crust instead of traditional naan, (perfect for scooping up curry) and Indian Inspired Cauliflower Rice are easy, delicious and keto-friendly!

What is Curry?

Curry is a blend of spices used in traditional Indian dishes. While there are variations depending on the region, the most popular is a variation of a blend of black pepper, cinnamon, cumin, ginger, cardamom and coriander. This spice blend is added to meat, shrimp and chicken dishes and served with flatbread or rice. 

Keto Butter Chicken Curry

Served with *Indian-inspired Cauliflower Rice 

& Broccoli Kbosh Crust

This chicken curry recipe is perfectly geared toward the keto diet because it includes a good amount of healthy fats and very little carbs. Made with a delightful, ethnic blend of spices, this curry recipe bursts with flavor!

Ingredients

For the Chicken

3 TBS coconut oil

2 pounds of boneless chicken thighs or breast, cut into chunks

1 cup full fat Greek yogurt

1/2 cup portobella mushrooms, cut into chunks

1 TBS turmeric

2 cloves minced garlic

1 TBS fresh ginger, grated

sliced red onion

sliced leeks (optional)

2 TBS lemon juice

1/2 tsp kosher salt

1 tsp chili powder

1 TBS  cumin

For the Sauce

2 TBS ghee (preferred) or butter

1 TBS olive oil

1 small red onion, minced

3 cloves garlic, minced

1 TBS grated fresh ginger

1/4 tsp cinnamon

1/2 tsp Chili powder

1 can diced tomatoes

1/8 tsp cayenne pepper

1/2 cup full fat canned coconut milk

Directions

For the marinade

In a mixing bowl, combine yogurt, lemon juice,  garam masala, turmeric, cumin and salt and mix.

Add chicken and coat well

Place in fridge

Butter Sauce

In a large saute pan, add butter or ghee, garlic, ginger and cinnamon and fry for one minutes to release flavors into the ghee

Add onion and stir until brown

Add tomatoes, Chili powder and salt and cook for 10 minutes

Next, take chicken from the fridge and add to the butter mixture 

Cook until chicken is cooked through, about ten minutes

Add a squeeze of lemon juice and salt to taste

Stir in coconut milk and bring to a simmer

Serve over cauliflower rice or serve rice on the side

Use a Kbosh crust (Cauliflower, Broccoli or Zucchini would work great)

To warm the crust, heat for 3 minutes on each side in a dry non-stick pan

Scoop up this delicious chicken with the Kbosh crust for a delicious, unique keto alternative to traditional naan bread.

Keto Coconut Shrimp Curry 

Served with *Indian-inspired Cauliflower Rice 

& Kbosh Crust

This Shrimp Coconut Curry has a distinctive flavor, thanks to the cinnamon, cumin and curry spices. Your kitchen will be filled with the delightful aroma of this dish, inviting your family to come and share this deliciously different low-carb meal with you (and they won't ever know it's completely keto!)  

Ingredients

3 TBS coconut oil

3 cloves garlic, crushed

1 small yellow onion, minced

1 tsp grated ginger

1 tsp ground turmeric

1 tsp ground cinnamon

1/2 tsp chili powder

1/2 tsp cardamom

1/2 tsp ground cloves

1 cup coconut cream, full fat

1 pound large raw shrimp

2 TBS cilantro

2 TBS yellow curry powder

Directions

In a large saute pan add coconut oil, garlic, onion and ginger

Fry u

ntil onion becomes translucent

Add spices and saute for 4 minutes

Add coconut cream and bring to a boil

Add shrimp and cook for about 6 minutes

Remove from heat and garnish with cilantro or parsley

*Indian-Inspired Cauliflower Rice

Ingredients

2 cups  riced cauliflower
Pinch of saffron strands (optional)

1/2 tsp turmeric
1 tsp olive oil
4 whole cloves
1 Cinnamon stick 
1 Bay Leaf

Parsley for garnish

Directions
1. Rice Cauliflower
Simply cut a head of cauliflower into small florets. Either chop it by hand into tint pieces or place the florets in a blender or food processor. Squeeze as much water out as you can. You can also dry your cauliflower rice in the microwave.

2. Soak a pinch of saffron strands in 2-3nTBS of warm water for an hour. Drizzle the warm water over the rice and stir to coat.
3. In a frying pan, heat tsp cumin seeds in a small amount of oil. Swirl the the seeds to avoid burning for about 30 seconds

4. Pour the cumin over the rice and stir

5. Add turmeric, cloves, bay leaf and cinnamon stick

6. Cook the rice, stirring occasionally, for about 8-10 minutes until cauliflower is softened (if you use thawed frozen rice, cook for only 5-6 minutes)

7. Discard the whole seasonings before serving

8. Garnish with chopped cilantro or parsley