This low-carb Spicy Coconut Vegetable recipe is perfect for those who love hot and spicy comfort foods. Made with coconut cream, vegetables and spices that are full of flavor and cooked to perfection. You can use any combination of vegetables.
The Indian Chili powder adds “heat” at the back of your mouth. Since I love that heat, I up the quantity of Indian Chili powder up to 1/2 teaspoon. The first time you cook the recipe start with 1/4 teaspoon and gradually add more if you like it HOT!
If you don’t have Indian Chili powder (bright red) you can use American Chili Powder … just double the quantity.
The recipe as I’ve written it below is suitable for most low-carb diets. Half a serving would work with a Keto Diet with a NET carb count of 3.
Spicy Coconut Vegetables
- 1 tbsp cumin seeds
- 1 medium onion (thin slices lengthwise)
- 2 cups plum tomatoes
- 1 red bell pepper (thin lengthwise slices)
- 1/2 green bell pepper (thin lengthwise slices)
- 10 mushrooms (thin slices)
- 1/4 pound green beans (ends removed)
- 1 tbsp coconut oil
- 1 tsp salt
- 1 tsp turmeric
- 1/4 tsp Indian Chili Powder (to taste or optional)
- 2 green chilies (minced)
- 1 tbsp garam masala
- 1 cup coconut cream (or high fat content coconut milk)
- 1 handful fresh coriander (chopped)
- Heat oil and butter in a pan and add cumin seeds. Heat until sizzling.
- Add onions, beans and sliced peppers. Stir fry until lightly browned.
- Put the tomatoes into a sieve and gently press out the liquids. Add the tomatoes, salt, turmeric, chili powder and fresh chillies to your frying pan and simmer until the tomatoes break down and you have a thick sauce.
- Add the mushrooms and coconut cream and garam masala. Continue to simmer for five minutes.
- Taste the sauce and adjust seasoning if required. Transfer to your serving dish.
- Sprinkle the chopped coriander leaves over top and ENJOY!
Indian Chili Powder
Indian Chili Powder is very HOT and very different from American brands of Chili Powder. It is bright red and very finely ground. The 1/4 teaspoon called for in this recipe will definitely add some heat. Tone the heat down by starting with 1/8 of a teaspoon. Heat it UP by adding 1/16 of a teaspoon … like I said, it is very hot!
You can substitute Cayenne Pepper in the same quantity called for in the recipe.
If you don’t have an Indian Spice Market in your area, you can source it on Amazon.