#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
10 min
cook time
35 min
ready time
45 min
Low Carb Roasted Vegetable and Chicken Curry
As the temperatures drop, cozy up with a bowl of roasted vegetable and chicken curry. This dish combines tender chicken with a medley of Low-Carb vegetables, all simmered in a rich and flavorful coconut milk sauce. Perfect for those following a Keto or Low-Carb diet, this hearty curry makes for an ideal addition to your list of Keto/Low-Carb cozy comfort dinners that warm both the body and the soul.
What to serve with this Keto curry?
This roasted vegetable and chicken curry is incredibly versatile when it comes to pairing. For a Low-Carb alternative to rice, serve it over a bed of cauliflower rice, which absorbs the delicious curry sauce beautifully. You could also enjoy it with a side of steamed greens, such as spinach or kale, to add a nutritious touch. A dollop of sour cream or a sprinkle of fresh cilantro can also enhance the flavor and presentation of the dish.
Can this recipe be made ahead of time?
Absolutely! This curry is perfect for meal prep. You can prepare the entire dish in advance and store it in the refrigerator for up to three days. The flavors will continue to meld as it sits, making it even tastier when reheated. The dish freezes well too, just divide it into portions and store them in freezer-safe containers. When you’re ready to enjoy, simply reheat in the microwave or on the stovetop for a satisfying, cozy meal at any time
Can this recipe be customized?
Absolutely! This roasted vegetable and chicken curry is highly customizable to suit your taste preferences. You can swap the vegetables for others that you enjoy or have on hand, such as broccoli or asparagus. For a bit of heat, consider adding diced jalapeños or red pepper flakes. You can also adjust the curry powder to suit your desired spice level. Additionally, try using coconut aminos instead of soy sauce for a soy-free alternative that still delivers great flavor.
Net Carbs
6.9 g
Fiber
4.1 g
Total Carbs
11 g
Protein
50.1 g
Fats
11.4 g
351 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Onion, white, yellow or red, raw
0.5 small
Garlic
2 clove
Ginger
0.5 tbsp
Chicken breast, skin removed before cooking
2 lb
Red pepper
0.5 medium - 2 1/2" diameter x 2 3/4"
Cauliflower
2 cup, cut pieces
Zucchini
1 medium
Cumin, ground
1 tsp
Turmeric Ground
1 tbsp
Curry powder
2 tbsp
Coconut milk, plain or original, lite, not fortified, typically used in cooking
1.5 cup
Sauce Soy
1 tbsp
Crushed Tomatoes Canned
5 1/4 cup
Vegetable broth, bouillon or consomme
1 cup
Lime juice, canned, bottled or boxed
1 tbsp
Cilantro
2 tbsp, chopped
Recipe Steps
steps 3
45 min
Step 1
Preheat the oven to 400°F /200°C. Chop the onion, mince the garlic, dice the ginger, cube the chicken breasts, and chop the red bell pepper, cauliflower florets, and zucchini into bite-sized pieces. In a 9×13 inch casserole dish, add the chopped onion, garlic, ginger, cubed chicken, red bell pepper, cauliflower, zucchini, cumin, turmeric, curry powder, soy sauce, coconut milk, crushed tomatoes, and vegetable broth. Mix everything until completely combined.Step 2
Cover the casserole dish with a lid or foil, and place it in the preheated oven. Bake for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender. Stir halfway through to ensure even cooking.Step 3
Remove the dish from the oven and stir in the lime juice. Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving. Serve hot as is, or over a bed of cauliflower rice, and enjoy!
