Plant-Forward Keto by Liz MacDowell

Author:Liz MacDowell
Language: eng
Format: epub
Publisher: Victory Belt Publishing
Published: 2022-02-14T16:00:00+00:00

NUTRITION:

190 calories | 12.2g fat | 7.6g protein | 13.1g total carbs | 8.6g net carbs

Thai-Inspired Cauliflower

Coconut Curry

Thai is one of my favorite cuisines. Anyone who is either plant-based or gluten-free knows how hard it is to get takeout, but Thai places tend to have plenty of options that meet both of these criteria. Plus, the food always tastes amazing. Of course, once you throw keto or low-carb into the mix, eating at any restaurant can be a challenge. Often we have to come up with our own versions of our favorite dishes at home and save restaurants for special occasions. This Thai-inspired curry is my attempt at making a low-carb, plant-based dish that satisfies that craving for Thai food. Is it authentic? No, it is not. For that, you have to go to the pros.

This dish appears pretty often on my dinner table because it’s easy to customize for both me and my husband (who eats both animal products and carbs). I can serve his curry over rice and mine over cauliflower rice. He usually eats the tofu but sometimes opts to cook his own protein.

YIELD: 4 servings

PREP TIME: 15 minutes (not including time to make protein topper)

COOK TIME: 30 minutes

2 tablespoons extra-virgin olive oil

1 small zucchini (about 4¼ ounces/120g), sliced

1 small red bell pepper (about 2½ ounces/70g), cored, seeded, and sliced

½ small onion (about 1¼ ounces/35g), sliced

¼ teaspoon salt

1 tablespoon minced garlic

1 teaspoon grated fresh ginger

2 tablespoons Thai red curry paste (see Note)

1 (13½-ounce/400-g) can full-fat coconut milk

1 pound (454g) cauliflower florets

3 scallions (green parts only), sliced, for garnish

Grated zest and juice of 1 lime, for garnish

1 recipe Super Crispy Baked Tofu (here) or other protein topper of choice (here to here)

• Heat the oil in a medium frying pan over medium-low heat. Add the zucchini, bell pepper, onion, and salt. Cook, stirring occasionally, until soft, about 5 minutes.

• Add the garlic, ginger, and curry paste and cook for another minute, then pour in the coconut milk. Stir everything until completely mixed. Add the cauliflower florets, cover, and continue to cook for another 20 to 25 minutes, until the cauliflower is tender.

• To serve, divide among four bowls and top with scallions, lime zest and juice, and tofu or other protein.

NOTE: Some brands of Thai red curry paste are vegan and others are not, so be sure to check the label if this is important to you!

TO STORE: Refrigerate in an airtight container for up to 3 days.

To REHEAT: Warm in a preheated 300°F (150°C) oven for 5 minutes, until warmed through.

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