Low Carb Roasted Vegetable and Chicken Curry

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    35 min

  • ready time

    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

Low Carb Roasted Vegetable and Chicken Curry

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Onion, white, yellow or red, raw

    Onion, white, yellow or red, raw

    0.5 small

  • Garlic

    Garlic

    2 clove

  • Ginger

    Ginger

    0.5 tbsp

  • Chicken breast, skin removed before cooking

    Chicken breast, skin removed before cooking

    2 lb

  • Red pepper

    Red pepper

    0.5 medium - 2 1/2" diameter x 2 3/4"

  • Cauliflower

    Cauliflower

    2 cup, cut pieces

  • Zucchini

    Zucchini

    1 medium

  • Cumin, ground

    Cumin, ground

    1 tsp

  • Turmeric Ground

    Turmeric Ground

    1 tbsp

  • Curry powder

    Curry powder

    2 tbsp

  • Coconut milk, plain or original, lite, not fortified, typically used in cooking

    Coconut milk, plain or original, lite, not fortified, typically used in cooking

    1.5 cup

  • Sauce Soy

    Sauce Soy

    1 tbsp

  • Crushed Tomatoes Canned

    Crushed Tomatoes Canned

    5 1/4 cup

  • Vegetable broth, bouillon or consomme

    Vegetable broth, bouillon or consomme

    1 cup

  • Lime juice, canned, bottled or boxed

    Lime juice, canned, bottled or boxed

    1 tbsp

  • Cilantro

    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 1
  • 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 2
  • 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!
    Step 3

Comments 1

  • Sunday12

    Sunday12 a day ago

    With 5 ¼ cups of crushed tomatoes and all the rest of the liquids does it come out really soupy? 5 ¼ cups of crushed tomatoes seems like a lot.