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September 13, 2015 by Leanne Vogel July 13, 2017
Dairy-free, keto coconut curry made with keto full-fat coconut milk, chicken thighs and fresh vegetables. Adorned with a dollop of keto cilantro mint herb pate – sauteed spinach, cilantro, mint and lime juice. My best friend’s sister, Elizabeth, made this dairy-free, keto curry for us a couple of weeks ago and I went crazy for it. Seriously crazy. It’s so darn good, and perfect for the potentially chilly weather ahead. With a couple of tweaks, this keto version is lower FODMAP – the original keto recipe calls for 4 cloves of garlic, 2 red onions and 1 head of broccoli. I couldn’t imagine this keto recipe with all of those things, but if garlic and onions aren’t an issue for you, feel free to add them into this keto dish. This low-carb, keto curry recipe is whipped up in just one pot (you could use it in your Instant Pot, too!) and uses no “fancy” ingredients. You can find many of the keto ingredients for this healthy, keto curry in the Ethnic aisle of your local grocery store, and all the fresh, keto ingredients should be easy to get your paws on. Best topped with a (ginormous) dollop of my Keto Cilantro Mint Herb Pate. Seriously, you can’t skip the keto pate.
This entry was tagged: Coconut, coconut curry, coconut milk, coconut oil, curry, eating high-fat, eating keto, eating low-carb, high-fat cooking, high-fat recipes, Indian, keto, keto cooking, keto diet, keto life, keto recipes, ketosis, low-carb cooking, low-carb paleo, low-carb recipes, pate
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.
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