Creamy veggie keto curry (with salmon)

Creamy veggie keto curry (with salmon)

Creamy veggie keto curry (with salmon)

March 6, 2019
: 1
: 15 min
: 5 min
: 20 min
: Easy

By:

Ingredients
  • 40g broccoli florets, chopped
  • 20g celery, chopped
  • 30g tomatoe, chopped
  • 70g coconut milk (i used Santa Maria Extra Creamy Coconut Milk)
  • 20g tomato sauce (low carb)
  • 20g Extra Virgin olive oil
  • 15g Hemp Hearts
  • 1tl spices (curry powder, turmeric, sweet pepper powder, etc)
  • Tamari sauce or salt, black pepper to taste
  • Fresh parsley or coriander to garnish
  • Add some fried salmon cubes, if wanted
Directions
  • Step 1 Cook veggies for a moment in the olive oil. Add coconut milk and tomato sauce, season well. Cook for another minute or two. Do not let it overcook, so the veggies stay crunchy.
  • Step 2 Add Hemp Hearts after the curry is off the stove.
  • Step 3 Garnish with fresh herbs.
  • Step 4 If wanted, add some fried salmon (or some other fish/meat) cubes.

NUTRITION (per portion, 225g)

Energy 443kcal
Total Fat 42g
Fat Percentage 85%
Net Carbohydrates 6g
Protein 9g

* One cookie is around 10-15g



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