Coconut Cream Curry Asparagus

This low carb dish can be vegan style or traditional with your choice of meat. If you love Indian food you will won’t believe how easy it is to make this delicious keto recipe in your own kitchen. It takes about 30 minutes, and you’ll be inhaling delicious curry the whole time. Put your coconut cream in the fridge over night so it separates and you get all that glorious cream leaving behind the carbs from the coconut water.

 

What you need

1/4 Cup bacon fat or avocado oil

1 Onion chopped

2-3 Bunches of asparagus

2 Tbsp curry

1 Tbsp turmeric

1 Tbsp garam Masala (spice mix from your local Indian grocery)

1 Tsp cumin

1 Tsp coriander

1 Tsp cardamon

1/4 Tsp cayenne

1/2 Cup veggie broth or bone broth

1 Can coconut cream (chill to separate)

Salt and pepper to taste

If you want rice

1/4 Cup bacon fat or avocado oil

1 Head of cauliflower

2 Onions chopped

Salt and pepper to taste

Directions

If you are doing the rice, do that step first and set aside.

For the main dish, chop up the onions and add them to the pan with your choice of fat. Over medium high heat, let the onions get golden brown then add chopped asparagus and finish cooking for maybe 10 minute. Do not overcook; you do not want soggy asparagus. Add all the spices and stir. The delicious fat in this recipe will bring the full flavor of all of those spices out. Finally, add the broth and the coconut cream. Bring to a simmer for 5 minutes and serve alone or over cauliflower rice. You’ll want seconds for sure!

 

 

 

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