Keto Vegetable Curry with Cauliflower Rice

Ingredients

• 1 Shallot
• 1 Garlic clove
• 10 g ginger (1 piece)
• 300 g eggplant (1 medium)
• 200 g baby spinach
• 150 g tofu
• 2 tbsp Coconut oil
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp curry powder
• 150 ml Vegetable broth
• 300 ml coconut milk
• 2 tbsp Lime juice
• Salt
• Pepper
• 30 g peanuts
• 10 g coriander leaves (0.5 bunch)
• 1 chili pepper
• 200 g cauliflower
• 1 tbsp peanut oil

Instructions

1. 1.

   Peel and finely chop the shallot, garlic, and ginger. Wash, trim, and cube the eggplant. Rinse and dry the spinach. Drain the tofu and cut into cubes.

2. 2.

   Heat coconut oil in a pot. Sauté the shallot, garlic, and ginger. Add the eggplant cubes and tofu, browning slightly, then stir in turmeric, garam masala, and curry powder. Add the spinach and let it wilt. Pour in vegetable broth and bring to a brief boil. Add coconut milk, then simmer over medium heat for about 10 minutes. Season with lime juice, salt, and pepper.

3. 3.

   Meanwhile, roughly chop the peanuts. Wash, dry, and coarsely chop the coriander. Slice the chili into thin rings.

4. 4.

   Wash cauliflower, break into florets, and pulse in a food processor until rice‑sized. Heat peanut oil in a pan and sauté the cauliflower rice over medium heat for about 5 minutes while stirring. Season with remaining lime juice, salt, and pepper.

5. 5.

   Divide the cauliflower rice among four bowls, ladle the curry on top, then sprinkle with peanuts, coriander, and chili rings before serving.