Keto Crockpot Curry That Bursts with Flavor
This Keto Crockpot Curry is easy to prepare, packed with exotic spices, coconut creaminess, and fresh vegetables. A perfect low-carb comfort food for weeknight dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 4 servings
Ingredients
500 g chicken breast (or tofu for vegetarian option)
1 can (400 ml) coconut milk
2 tablespoons red or yellow curry paste
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, diced
200 g broccoli or cauliflower florets
2 tablespoons coconut oil
Salt and pepper to taste
Fresh cilantro, for garnish
Optional: chili flakes or fresh chili for extra heat
Instructions
1. Sauté the Aromatics: Heat coconut oil in a skillet. Add onion, garlic, and ginger, cooking 2–3 minutes until fragrant. Stir in curry paste and cook 1 more minute.
2. Combine Ingredients: Transfer mixture to crockpot. Add chicken (or tofu), bell pepper, broccoli, and coconut milk. Stir to combine.
3. Slow Cook: Cook on Low for 4 hours or High for 2 hours until flavors meld.
4. Final Touches: Adjust seasoning. Garnish with fresh cilantro.
5. Serve: Pair with cauliflower rice, zucchini noodles, or steamed greens.
Notes
• Vegetarian/Vegan: Use tofu or chickpeas instead of chicken.
• Extra Spice: Add chili flakes or fresh chili.
• Creamier Curry: Stir in 2–3 tbsp almond cream before serving.
• Meal Prep: Keeps 3–4 days in fridge, up to 1 month frozen.