Vegan Curry Recipe With Bok Choy

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VEGAN CURRY RECIPE WITH BOK CHOY



Vegan Curry Recipe with Bok Choy image

An easy keto vegan curry recipe with Bok Choy packed with plant-based protein, delicious Indian spices flavor and comforting coconut cream.

Provided by Carine Claudepierre

Categories     Dinner     Lunch

Time 30m

Number Of Ingredients 13

2 tablespoons Coconut Oil (or olive oil)
1 Onion (peeled, finely diced)
2 cloves Garlic Clove (peeled, finely chopped)
1 tablespoon Curry Powder
1/2 teaspoon Ground Turmeric
1/2 teaspoon Ground Fenugreek
1 tablespoon Fresh Grated Ginger
2 Bok Choy (washed, feet removed, roughly chopped (400g, 14 oz))
14 oz Unsweetened Coconut Milk (400 ml or full fat coconut cream)
1/2 cup Vegetable Stock
Lemon Juice
Fresh Cilantro
Chili Flakes

Steps:

  • Heat oil in a large skillet, add onions and garlic. Stir fry for 1-2 minutes maxi or until fragrant and golden.
  • Add all the ground spices: curry powder, turmeric, fenugreek, and grated ginger. Stir fry 30 seconds - 1 minute until fragrant.
  • Add the roughly chopped Bok Choy and toss with tongs until it wilts then cover, reduce to medium/low heat and simmer 3-4 minutes.
  • Uncover and cook for 3 - 4 minutes on high/medium heat to evaporate the vegetable juice slightly.
  • Stir in coconut milk, vegetable stock and continue cooking for 10 more minutes until a thick liquid reduces.
  • Serve with a squeeze of lemon juice, chili flakes, and fresh coriander.
  • Serve 2 people, serve each portion with some Cauliflower Rice or 200g (7oz) of konjac noodles (this adds about 1g net carb to the meal)

Nutrition Facts : ServingSize 1 serving, Calories 200 kcal, Carbohydrate 13.4 g, Protein 4.7 g, Fat 15.3 g, Fiber 4.8 g, Sugar 5.2 g

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