Courgette Curry Recipe with Sour Cream
A delicious creamy courgette curry with sour cream that's low carb, keto and easy to make! OH, and it's vegetarian!
Servings: 4 people
Calories: 370kcal
Equipment
- measuring cups if not following metric
Ingredients
- 5 courgettes cut in large chunks
- 2 tablespoon rapeseed oil
- Salt
- Pepper
- 1 tablespoon coconut oil
- 1 tablespoon ginger freshly grated
- ½ red onion sliced
- 1 clove garlic
- 1 teaspoon chilli powder
- 2 tablespoon almond butter
- 1 teaspoon sugar free sweetener
- 1 tsp soy sauce
- 1 tablespoon sesame seed oil
- ½ lime juice
- 300 ml sour cream
Instructions
- First preheat your oven at 200 c fan/220 conventional/gas mark 7.
- Toss the courgettes chunks in rapeseed oil and season well, then place on a lined baking tray and bake for 40 minutes.
- In a large non stick saucepan, add the coconut oil and saute the ginger, garlic onions until softened.
- Add the courgettes and herbs and spices to the dish and fry for 1 minute.
- Stir in the sour cream, sweetener and almond butter while mixing and fry for another 4-5 minutes.
- Add the sesame seed oil, lime, soy sauce and any extra salt and pepper if desired.
- Serve with a low carb or keto side (if preferred) and a garnish of coriander and enjoy!
Nutrition
Calories: 370kcal | Carbohydrates: 16g | Protein: 7g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 136mg | Potassium: 842mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1097IU | Vitamin C: 48mg | Calcium: 150mg | Iron: 1mg