This Curry in a Hurry is an awesome low-carb dinner option with whatever proteins and vegetables you have on hand!
One of our favorite go-to’s for a quick dinner is curry, typically this is an Indian curry with loads of spice and flavor. At one point we even thought it would be cool to have a food truck called “Curry On My Wayward Son”, ha! Anyways, you can see we love curry and that’s why we always have a few Maya Kaimal Simmer Sauces on hand to turn pretty much any leftover protein and vegetables into a delicious bowl of saucy goodness.
We 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 20-ish minutes? It’s a great way to prevent food waste and use up what you have on hand.
For this recipe pictured we used the Madras Simmer Sauce from Maya Kaimal with some leftovers. Let’s get into how to create your own with what you already 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 our 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 we’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 glass 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 in a hurry?
Our go-to is cauliflower or Miracle Noodle “rice”, some type of hot sauce (this carrot habanero or Trader Joe’s Zoug sauce has been our recent favorites), pickled onions, and sliced serrano, cucumbers, and fresh cilantro!
Maya Kaimal also has plenty of other awesome simmer sauces besides the Madras:
Each will have a bit different carb count but most are perfectly suitable for a low-carb diet.
You can find Maya Kaimal at most grocers, be sure to use this handy product locator on their website to search for stores near you!
Looking for more Keto Indian Recipes? Check these out ↓
Curry In A Hurry
- 2 tablespoons neutral oil like avocado or algae
- 1 lb chicken thighs or chicken breasts, shrimp or pork *can be leftover/cooked or raw
- 4 cups chopped vegetables we used a cup of each: cauliflower, green beans, bell peppers, zucchini *can be raw or cooked
- 1 jar Maya Kaimal Madras Curry Simmer Sauce
- ¼ cup minced cilantro
- ¼ cup pickled onions
- 2 serranos thinly sliced
- Heat the oil in a large 10” skillet over medium high heat. If using raw protein brown 2-3 minutes per side then add in raw vegetables and stir fry 5-6 minutes. If using cooked protein and cooked vegetables add the meat and vegetables to the hot oil and stir fry 2-3 minutes.
- Pour in the Maya Kaimal Simmer Sauce and simmer for 5-7 minutes over low heat. If the sauce is too thick add a little water to thin.
- To serve, top with cilantro, pickled onions, and sliced serranos if desired.