More keto kurry

I think I made a breakthrough today: I made the best curry I think I have ever tasted, let alone made. Big claim. But I also managed to keep it pure keto, through using courgette purée instead of tomato. Sounds weird but tastes fantastic.

Here goes. Serves two and took about half an hour.
– 450g lamb mince (20% fat)
– 1 onion
– 25g unsalted butter
– 2 tbs cumin
– 1 tbs turmeric
– 1 tbs ground coriander seeds
– 2 tbs dried chilli flakes
– 1 tbs chilli powder
– half tsp ground cloves
– half tsp ground cardamom
– 1 tbs mustard seeds
– big finger of chopped ginger
– 4 cloves garlic
– 1 tbs veg bouillon
– salt and pepper
– half a courgette
– 30 ml water
– 150g chopped mushrooms
– medium red pepper
– 150 ml double cream
– big pinch chopped frozen coriander leaf

Fry the onion in the butter in a large saucepan, add the lamb and brown. Stir in all the spices, the garlic and the ginger and fry for another 5 mins. Add the pepper and the mushrooms and fry for another 5 minutes. While that’s happening, chop the courgette and blend with the water. Add the courgette purée and the bouillon and simmer for 10 mins. Allow to reduce slightly. Then remove from the heat and stir in the cream and coriander.

I had kale on the side, which I cooked for 10 minutes so it was nice and soft.

Bit of a kick but the cream takes the edge off it. Can’t wait to try this one again!!

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