Keto Curried Zucchini and Spinach Recipe

Gluten Free
Quick Easy
Sides
Vegetarian
4.6/5
(1477 reviews)
Keto Curried Zucchini and Spinach
Zylo Recipes

Description

Imagine a symphony of flavors dancing on your palate – that's precisely what this creamy curried zucchini offers. Thinly sliced zucchini coins, their vibrant green hue a promise of fresh garden goodness, are gently sautéed until they reach that perfect tender-crisp stage. No mushiness here, just a delightful bite that holds its shape.

Finely minced shallots, coaxed to a delicate golden brown in a swirl of melted butter, release their subtle sweetness, forming the aromatic base of this exquisite dish. Fragrant garlic, added towards the end, infuses the zucchini with its pungent warmth, creating a harmonious blend of savory notes. A medley of carefully selected spices – think turmeric for its earthy depth, cumin for its smoky undertones, and coriander for a hint of citrus – weaves its way through the vegetables, adding layers of complexity to every mouthful.

The gentle heat of chili flakes provides a pleasant counterpoint to the richness, awakening the senses without overwhelming the palate. Baby spinach leaves, stirred in at the last moment, wilt ever so slightly, adding a touch of verdant color and a boost of healthy nutrients. Their delicate texture complements the zucchini perfectly, creating a delightful contrast in every bite.

And then comes the crowning glory: a generous pour of heavy cream, blanketing the vegetables in a velvety embrace. As it simmers gently, the cream thickens slightly, creating a luscious sauce that clings to every zucchini slice and spinach leaf. The result is a dish that is both comforting and sophisticated, perfect as a flavorful side to grilled chicken or fish, or even as a light vegetarian main course served alongside a fluffy bed of rice.

The vibrant colors and enticing aromas will tantalize your senses, while the creamy texture and complex flavors will leave you feeling utterly satisfied. Each spoonful is a journey of culinary delight, a harmonious blend of textures and tastes that will leave you wanting more. The richness of the cream is beautifully balanced by the freshness of the zucchini and spinach, while the aromatic spices add warmth and depth.

This is a dish that is sure to impress, whether you're cooking for a special occasion or simply looking for a delicious and healthy meal.

Preparation Time

Prep Time
5 min
Cook Time
11 min
Total Time
16 min

Nutrition Information

Per 1 servings serving
C
Calories
270 Kcal

C
Carbs
9 g
Fi
Fiber
3 g
Sugar
5 g

P
Protein
6 g

C
Fats
24 g
Saturated Fats 14 g
Unsaturated Fats 8 g

Cholestrol 80 mg
Sodium 350 mg
Potassium 700 mg
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Ingredients

    1.
    Baby Spinach
    Baby Spinach
    2 cup
    2.
    Unsalted Butter
    Unsalted Butter
    1 tablespoon
    3.
    Shallot
    Shallot
    1 tablespoon, chopped
    4.
    Garlic
    Garlic
    1 clove
    5.
    Curry Powder
    Curry Powder
    1 tablespoon
    6.
    Zucchini
    Zucchini
    1 medium
    7.
    Vegetable Broth, Bouillon Or Consomme
    Vegetable Broth, Bouillon Or Consomme
    ½ cup
    8.
    Heavy Cream
    Heavy Cream
    ⅓ cup
    9.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    10.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Thinly slice the shallot and garlic. Melt the butter in a saucepan over a low/medium heat and add the shallot and garlic. Sweat gently until tender.
    2.
    Dice the zucchini into half inch chunks and add to the pan along with the curry powder. Stir to combine and pan fry for a minute.
    3.
    Add the stock and stir well. Simmer for 3-4 minutes or until the zucchini is just fork tender.
    4.
    Add the cream and salt and pepper if desired. Stir well and allow the cream to heat through and the sauce thicken.
    5.
    Add the spinach and stir well, cooking until just wilted. Serve hot.