Winter Harvest Low Carb (Printable)

A warming blend of winter vegetables cooked with fragrant spices in a creamy sauce.

# List of ingredients:

→ Vegetables

01 - 1 medium cauliflower, cut into florets
02 - 1 small rutabaga (swede), peeled and diced
03 - 1 cup Brussels sprouts, halved
04 - 1 medium carrot, peeled and sliced
05 - 1 cup baby spinach leaves

→ Aromatics & Spices

06 - 1 medium onion, finely chopped
07 - 3 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 2 tablespoons curry powder (mild or hot, to taste)
10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground coriander
12 - 0.5 teaspoon ground turmeric
13 - 0.25 teaspoon cayenne pepper (optional)

→ Liquids & Fats

14 - 2 tablespoons coconut oil or olive oil
15 - 1 can (13.5 fl oz) unsweetened coconut milk
16 - 1 cup low sodium vegetable broth

→ Seasonings & Garnish

17 - Salt and black pepper, to taste
18 - Juice of 1/2 lemon
19 - Fresh cilantro leaves, chopped, for garnish

# Steps:

01 - Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté until softened, about 3 minutes.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add curry powder, ground cumin, coriander, turmeric, and cayenne pepper. Stir continuously for 30 seconds to release aromas.
04 - Add cauliflower florets, diced rutabaga, halved Brussels sprouts, and sliced carrot. Stir well to coat vegetables with the spice mixture.
05 - Pour in coconut milk and vegetable broth. Bring to a gentle boil, then reduce heat to a simmer.
06 - Cover and cook for 18 to 20 minutes, or until vegetables are tender when pierced with a fork.
07 - Stir in baby spinach leaves and cook for an additional 2 minutes until wilted.
08 - Season curry with salt, black pepper, and lemon juice to taste. Serve hot garnished with chopped cilantro.

# Expert Advice:

01 -
  • It fills your whole kitchen with warmth and aroma while keeping you satisfied without any post-meal sluggishness.
  • Every vegetable stays distinct and textured rather than turning into mush, which makes eating it feel intentional and real.
  • The spices are forgiving—you can dial them up or down depending on your mood or what's in your cabinet.
02 -
  • Don't skip the 30-second spice toasting step—it's the difference between curry that tastes like cardboard and curry that tastes intentional and warm.
  • If your curry tastes flat even after seasoning, it's not salt it needs—it's acid, so a squeeze of lemon or lime will fix it instantly.
  • The vegetables will continue to soften slightly as the curry sits, so if you're eating it later, undercooked is actually better than overcooked.
03 -
  • Cut all your vegetables roughly the same size so they finish cooking at the same time rather than some falling apart while others stay hard.
  • If your curry tastes watery or thin, let it simmer uncovered for the last few minutes to reduce and concentrate the flavors naturally.

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