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.
For this recipe pictured I used the Madras Simmer Sauce from Maya Kaimal with some leftovers I had from this recipe, One Pan Chicken and Veggies. 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 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!
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!
Curry in a Hurry
ingredients:
- 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
- 1/4 cup minced cilantro
- ¼ cup pickled onions
- 2 serranos, thinly sliced
instructions:
How to cook Curry in a Hurry
- 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.
NOTES:
Calories
530
Fat (grams)
46
Carbs (grams)
14.6
Fiber (grams)
4.2
Net carbs
10.4
Protein (grams)
19.5
Not impressed with this sauce. I happen to have it in the house and never used it because it has canola oil, just something I choose not to eat.