Curry In A Hurry
I mean, really - what could be simpler than throwing a few leftovers that (let’s not kid ourselves) you forgot you had in the back abyss of your refrigerator into a healthy keto friendly dinner that can be ready in less than 20ish minutes? It’s a great way to prevent food waste and use up what you have on hand.
Can I use any protein?
Pretty much, chicken, pork, shrimp, or even tofu or paneer will work great with any of the sauces. Paneer always has my vote. #cheeseforlife
Can I use any vegetables?
Green beans, cauliflower, broccoli, bell peppers, hot peppers, asparagus, onion, tomatoes, turnip, and zucchini or squash work great in curries.
Can the ingredients be already cooked?
Yes! In the recipe below I’ve provided the info about how to cook the curry if using fresh or cooked meat/vegetables.
How do I keep curry low-carb?
By keeping your vegetable options in the low carb zone, this will mean avoiding corn, carrots, potatoes, or any other starchy vegetable.
You’ll also want to serve the curry with cauliflower rice instead of regular rice.
How long does curry keep?
You can keep curry for 2-3 days in the refrigerator. We love these meal prep bowls that are BPA free for storing perfectly portioned meals making them perfect for grabbing for lunch or meal-prepping for the week.
What can I serve with the curry?
Our go-to is cauliflower or Miracle Noodle “rice”, some type of hot sauce (this carrot habanero or Trader Joe’s Zong sauce has been our recent favorites), pickled onions, and sliced serranos, cucumbers, and fresh cilantro!
Each will have a bit different carb count but most are perfectly suitable for a low-carb diet.