I am very quickly becoming the Queen of Awesome, Low Carb, Veggie Recipes and after 6 weeks of trial and error, I have realised that Mushrooms are the King!
With only 16 Calories, 0.4g of Carbs, and a whopping 2g of Protein per a 100g serve, mushrooms really are a low-carbers dream. I have been experimenting a little lately and have devised a few really awesome, tasty little mushroom dishes. All the dishes are vegan friendly, low carb (obviously!) and so so simple. It’s important to me that meals are simple, no one has time for long-winded, 50 ingredient dishes, we just wanna eat right?!
This first post is all about championing the humble mushroom curry, a delicious dish that incorporates the fresh taste of coconut, with a hint of warm chilli and the familiar taste of green beans and broccoli. I like to serve it with cauliflower rice and it comes in at a mere 13g of carbs, 404 calories, 31g of fat and 14g protein.
If you would like to give it a go, the directions are below 🙂
What You’ll Need
(Courtesy of my My Fitness Pal Diary, the number on the right denotes the calories)
What You’ll Need to do
Place the broccoli and the frozen green beans in to a pan of boiling water and simmer until cooked, this should take around 5 minutes. While this is happening, slice the mushrooms and begin to fry in a non stick frying pan. The mushrooms should turn golden fairly quickly, once they do, add the coconut cream and stir well. Spoon in the curry powder, add the broccoli and the green beans and slice the tomato.
The sauce should turn a beautiful shade of brown and be bubbling away nicely. Add a few chilli flakes and a dash of chilli powder if you like things spicy and at the last minute, add the sliced tomato.
The cauliflower rice can be nuked for 2 minutes, or fried for 5, either way is good, I like to fry mine though for a bit of texture.
And there you have it, in under 30 minutes you’ll have a delicious, veg filled, coconut curry with a side of ‘rice’. Who’d have thought it on a low carb diet?!
I’ll be posting my second mushroom inspired dish tomorrow, so stay tuned, and in the mean time, here’s a sneak peek!
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