35+ Flavorful Friday Vegan Curry Recipes to Kickstart Your Weekend

Fridays are for unwinding, relaxing, and indulging in delicious meals that set the tone for a weekend of relaxation and enjoyment.

If you’re a fan of plant-based eating or just looking to explore new flavors, there’s no better way to welcome the weekend than with a warm, comforting bowl of vegan curry.

Bursting with vibrant spices, creamy textures, and rich flavors, vegan curries offer a delightful escape from the ordinary.

Whether you’re a seasoned vegan or simply want to try something new, these 35+ Friday vegan curry recipes are sure to elevate your dinner game.

From fragrant coconut-based curries to hearty lentil creations, there’s something for every taste preference in this roundup.

35+ Flavorful Friday Vegan Curry Recipes to Kickstart Your Weekend

With so many exciting and flavorful vegan curry recipes to choose from, there’s no reason to settle for a bland dinner.

Each of these 35+ recipes is packed with nutrients, spices, and the kind of comforting warmth that makes Fridays feel even more special.

Whether you prefer spicy, mild, creamy, or tangy, these curry recipes will keep your taste buds thrilled and your body nourished.

So, next time Friday rolls around, grab your apron and get ready to make a satisfying, plant-based curry that will make the end of your week something to look forward to

Spicy Cauliflower and Coconut Curry

This hearty, low-carb vegan curry features tender cauliflower in a creamy coconut milk base, with a blend of warming spices like turmeric, cumin, and coriander. It’s a perfect keto-friendly option for a Friday lunch, with rich flavor and satisfying textures without the carbs.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can (400ml) full-fat coconut milk
• 1 tbsp olive oil or coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp chili flakes (optional)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat oil in a large pan over medium heat. Add the diced onion and sauté for 4-5 minutes, until softened.
2. Add the garlic, ginger, turmeric, cumin, coriander, and chili flakes. Cook for 1-2 minutes, stirring constantly, to release the flavors.
3. Add the cauliflower florets and cook for 5 minutes, stirring occasionally to coat them in the spices.
4. Pour in the coconut milk, stir well, and bring the curry to a simmer. Cover and cook for 15-20 minutes, or until the cauliflower is tender.
5. Season with salt and pepper to taste.
6. Serve the curry garnished with fresh cilantro.

This cauliflower and coconut curry is a rich, satisfying meal that fits perfectly into a keto lifestyle while providing all the flavor and warmth you crave. It’s a great choice for a Friday lunch, offering a comforting yet healthy dish that’s both easy to prepare and packed with nutrients. The combination of creamy coconut milk and earthy spices makes it a delicious low-carb alternative that will leave you feeling full and satisfied.

Zucchini and Spinach Thai Green Curry

This Thai-inspired green curry is loaded with zucchini and spinach, making it an excellent low-carb and keto-friendly lunch. The coconut milk base provides a creamy texture, while the green curry paste brings bold, spicy flavors that make this dish a vibrant and satisfying meal.

Ingredients:

• 2 medium zucchinis, sliced
• 4 cups fresh spinach
• 1 can (400ml) full-fat coconut milk
• 2 tbsp Thai green curry paste
• 1 tbsp coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp soy sauce or tamari
• 1 tsp lime juice
• Fresh basil or cilantro, for garnish
• Salt, to taste

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 4-5 minutes.
2. Stir in the garlic, ginger, and green curry paste. Cook for 1-2 minutes until fragrant.
3. Add the sliced zucchini and cook for 5-7 minutes, until the zucchini begins to soften.
4. Pour in the coconut milk and soy sauce. Bring to a simmer and cook for 10-12 minutes, until the zucchini is tender and the flavors have melded together.
5. Add the fresh spinach and cook for another 2-3 minutes, until wilted.
6. Stir in lime juice and season with salt to taste.
7. Serve with a garnish of fresh basil or cilantro.

This Thai green curry is a flavorful and refreshing dish that is both keto-friendly and vegan. Packed with vegetables like zucchini and spinach, it provides plenty of nutrients while keeping carbs low. The creaminess of coconut milk and the heat from the curry paste create a perfect balance, making this a fulfilling and tasty dish that can be easily enjoyed for lunch. It’s a great way to spice up your keto meal rotation!

Mushroom and Kale Lentil Curry

This mushroom and kale curry is a protein-packed, low-carb, and vegan option for lunch. With earthy mushrooms, hearty lentils, and nutritious kale, this curry offers a satisfying meal with a balance of savory, rich flavors. It’s the perfect dish to wind down the week on a nourishing note.

Ingredients:

• 1 cup green or brown lentils (pre-cooked)
• 2 cups mushrooms, sliced
• 2 cups fresh kale, chopped
• 1 can (400ml) diced tomatoes
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp chili powder (optional)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
2. Add the garlic, cumin, smoked paprika, coriander, turmeric, and chili powder (if using). Stir and cook for another 1-2 minutes.
3. Stir in the sliced mushrooms and cook for 5-7 minutes, until they release moisture and begin to brown.
4. Add the cooked lentils, diced tomatoes, and a pinch of salt and pepper. Stir well, and bring the curry to a simmer.
5. Let it simmer for 10 minutes, then add the chopped kale and cook for an additional 3-5 minutes, until the kale wilts and the flavors have melded together.
6. Adjust seasoning to taste and garnish with fresh cilantro.

This mushroom and kale lentil curry is a satisfying, low-carb vegan dish that is perfect for a Friday lunch. The hearty mushrooms, protein-packed lentils, and nutritious kale make it both filling and nourishing. The spices add warmth and depth, while the dish remains light and keto-friendly. It’s a great way to end the week with a comforting yet healthy meal that offers a burst of flavor and essential nutrients.

Creamy Avocado and Chickpea Curry

This avocado and chickpea curry combines creamy avocado with hearty chickpeas in a rich coconut milk base. It’s a low-carb, keto-friendly recipe packed with healthy fats and protein, making it an ideal Friday lunch. The addition of lime and spices adds a refreshing zing, complementing the creamy texture perfectly.

Ingredients:

• 1 can (400g) chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1 can (400ml) full-fat coconut milk
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp chili flakes (optional)
• Juice of 1 lime
• Fresh cilantro, for garnish
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the diced onion and sauté for 5 minutes until softened.
2. Add garlic, ginger, cumin, turmeric, and chili flakes. Stir and cook for 1-2 minutes until fragrant.
3. Stir in the chickpeas and cook for 5 minutes, allowing them to absorb the spices.
4. Pour in the coconut milk and bring to a simmer. Cook for 10 minutes, letting the flavors combine and the curry thicken slightly.
5. Add the diced avocado and lime juice, gently stirring to combine. Cook for an additional 2-3 minutes, just until the avocado warms through.
6. Season with salt and pepper to taste and garnish with fresh cilantro.

This creamy avocado and chickpea curry is a delightful, low-carb option that brings together the richness of avocado with the satisfying texture of chickpeas. The coconut milk adds a silky creaminess, while the spices provide warmth and depth of flavor. It’s a filling, nutrient-packed dish that’s perfect for a keto-friendly lunch. With its balance of healthy fats, protein, and vibrant flavors, this curry will leave you feeling nourished and satisfied.

Eggplant and Tofu Peanut Curry

This eggplant and tofu peanut curry offers a rich, nutty flavor combined with savory tofu and tender eggplant. The addition of peanut butter in the curry sauce adds an unexpected creaminess, while the curry spices provide the perfect balance. It’s a keto-friendly, vegan dish that’s filling and full of flavor.

Ingredients:

• 1 large eggplant, cut into cubes
• 1 block firm tofu, drained and cubed
• 1 can (400ml) coconut milk
• 2 tbsp peanut butter (unsweetened)
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1 tbsp soy sauce or tamari
• 1 tsp lime juice
• Fresh cilantro, for garnish
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Add the cubed tofu to the pan and cook until golden on all sides, about 7-8 minutes.
4. Stir in the eggplant cubes and cook for an additional 5-7 minutes, allowing them to soften.
5. In a small bowl, whisk together the coconut milk, peanut butter, curry powder, cumin, soy sauce, and lime juice. Pour the sauce into the pan and stir to coat the tofu and eggplant.
6. Simmer for 10-15 minutes, until the sauce thickens and the eggplant is tender.
7. Season with salt and pepper to taste, then garnish with fresh cilantro.

This eggplant and tofu peanut curry is a rich and satisfying low-carb vegan dish that combines the creaminess of coconut milk and peanut butter with the savory depth of tofu and eggplant. The peanut butter adds a unique twist, creating a flavor profile that’s both comforting and indulgent. It’s a keto-friendly lunch that’s high in healthy fats and protein, making it perfect for those looking for a filling, yet light, meal that won’t derail their dietary goals.

Butternut Squash and Spinach Curry

This vibrant butternut squash and spinach curry is a keto-friendly, low-carb dish that offers a touch of sweetness from the squash and earthy flavors from the spinach. It’s a comforting meal with a creamy coconut milk base and warming spices, perfect for a nourishing Friday lunch that’s both filling and flavorful.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 4 cups fresh spinach, chopped
• 1 can (400ml) full-fat coconut milk
• 1 tbsp coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
2. Add garlic, ginger, cinnamon, cumin, and turmeric. Cook for another 1-2 minutes until fragrant.
3. Add the cubed butternut squash and cook for 7-8 minutes, stirring occasionally.
4. Pour in the coconut milk, stir to combine, and bring the curry to a simmer. Cook for 15-20 minutes, until the squash is tender and the curry has thickened.
5. Add the fresh spinach and cook for another 3-4 minutes until the spinach wilts and is fully incorporated.
6. This butternut squash and spinach curry is a wholesome and comforting dish that provides a balance of sweet and savory flavors. The coconut milk adds a creamy richness, while the combination of spices warms the entire dish. With its tender squash and nutrient-dense spinach, this curry is perfect for a low-carb, keto lunch that’s both satisfying and nourishing. It’s an excellent way to enjoy the flavors of fall while sticking to your keto goals!

Broccoli and Coconut Cream Curry

This broccoli and coconut cream curry is a simple yet satisfying low-carb vegan dish, ideal for a Friday lunch. The rich coconut cream enhances the flavor of the broccoli, creating a creamy, savory curry with subtle spices. It’s a keto-friendly dish that’s quick to make and full of flavor, perfect for those who want a light but nourishing meal.

Ingredients:

• 2 cups broccoli florets
• 1 can (400ml) full-fat coconut cream
• 1 tbsp coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
2. Add the minced garlic, turmeric, cumin, and smoked paprika. Cook for 1-2 minutes until fragrant.
3. Stir in the broccoli florets, coating them with the spices, and cook for 5 minutes.
4. Pour in the coconut cream, stirring to combine, and bring the mixture to a simmer. Cook for 10-15 minutes until the broccoli is tender and the sauce has thickened.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro before serving.

This broccoli and coconut cream curry is a delightful, low-carb, and keto-friendly option for a satisfying lunch. The creamy coconut base adds richness, while the turmeric and cumin provide an earthy depth. The broccoli adds texture and nutrients, making this dish not only delicious but also packed with health benefits. It’s a quick and easy recipe that’s perfect for those who want a flavorful, creamy curry without the carbs.

Asparagus and Coconut Red Curry

This asparagus and coconut red curry is a delicious and vibrant dish that’s low in carbs and high in flavor. The crunchy asparagus pairs perfectly with the creamy coconut milk and the bold red curry paste, creating a spicy yet smooth curry. This keto-friendly vegan recipe is perfect for a nourishing and flavorful lunch that doesn’t compromise on taste.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 can (400ml) full-fat coconut milk
• 2 tbsp red curry paste
• 1 tbsp coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp soy sauce or tamari
• 1 tsp lime juice
• Fresh basil, for garnish
• Salt and pepper, to taste

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until softened.
2. Add garlic, ginger, and red curry paste. Stir well and cook for 1-2 minutes until the spices become fragrant.
3. Add the asparagus and cook for 5 minutes, allowing the vegetables to soften slightly.
4. Pour in the coconut milk and soy sauce. Bring the curry to a simmer and cook for 10-12 minutes, until the asparagus is tender and the curry sauce has thickened.
5. Stir in lime juice and season with salt and pepper to taste.
6. Garnish with fresh basil before serving.

This asparagus and coconut red curry is a light yet flavorful low-carb dish that makes the perfect Friday lunch. The coconut milk and red curry paste create a creamy, spicy sauce that beautifully complements the tender asparagus. It’s a quick and easy meal that’s full of flavor and rich in nutrients. This keto-friendly vegan recipe will leave you feeling full and satisfied while keeping your carb count in check.

Cabbage and Cauliflower Stew

This cabbage and cauliflower stew is a hearty, low-carb, and keto-friendly dish that’s packed with fiber and flavor. With the addition of savory spices and a rich tomato base, this stew is both filling and satisfying, making it an ideal choice for a Friday lunch that’s warming and nourishing.

Ingredients:

• 1 small head of cabbage, shredded
• 1 small cauliflower, cut into florets
• 1 can (400g) diced tomatoes
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp turmeric
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until softened.
2. Add the garlic, cumin, smoked paprika, and turmeric. Stir well and cook for 1-2 minutes until fragrant.
3. Add the shredded cabbage and cauliflower florets to the pot. Stir to coat with the spices.
4. Pour in the diced tomatoes with their juice, and add 1 cup of water or vegetable broth. Bring to a simmer.
5. Cover the pot and cook for 20-25 minutes, until the cabbage and cauliflower are tender and the flavors have melded together.
6. Stir in the apple cider vinegar and season with salt and pepper to taste.
7. This cabbage and cauliflower stew is a hearty, low-carb option for those looking for a filling yet light keto-friendly dish. The combination of cabbage and cauliflower provides a great texture, while the spices and tomato base create a warming and savory flavor. The addition of apple cider vinegar adds a nice tang, rounding out the stew’s flavors. It’s a satisfying, nutrient-dense meal that’s perfect for a cozy, nourishing lunch on a Friday.

paghetti Squash and Mushroom Coconut Curry

This spaghetti squash and mushroom coconut curry is a perfect low-carb, keto-friendly dish that combines the texture of spaghetti squash with the savory, earthy flavor of mushrooms in a creamy coconut curry base. It’s a hearty and flavorful vegan dish, making it ideal for a Friday lunch. The coconut milk adds a rich creaminess, while the mushrooms provide umami depth and the squash offers a light, noodle-like texture.

Ingredients:

• 1 medium spaghetti squash, roasted and shredded
• 2 cups mushrooms, sliced
• 1 can (400ml) full-fat coconut milk
• 1 tbsp coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tbsp soy sauce or tamari
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half, remove the seeds, and roast for 30-40 minutes until tender. Use a fork to shred the squash into spaghetti-like strands.
2. Heat coconut oil in a large pan over medium heat. Add the diced onion and sauté for 4-5 minutes until softened.
3. Add the garlic, ginger, curry powder, cumin, and turmeric. Stir and cook for 1-2 minutes to release the aromas of the spices.
4. Add the sliced mushrooms and cook for 5-7 minutes until they begin to release moisture and soften.
5. Pour in the coconut milk and soy sauce, stirring to combine. Simmer for 10-12 minutes, allowing the sauce to thicken and the flavors to meld.
6. Add the shredded spaghetti squash into the curry, mixing well to coat the squash strands in the sauce. Cook for another 5 minutes, allowing the squash to absorb the flavors.
7. Season with salt and pepper to taste, and garnish with fresh cilantro.

This spaghetti squash and mushroom coconut curry is an innovative, low-carb option that offers all the comfort of a creamy curry without the carbs. The spaghetti squash mimics noodles, while the mushrooms bring depth and umami, creating a rich, satisfying dish. This is a flavorful, keto-friendly, and vegan alternative that’s perfect for those looking for a nourishing, lighter meal with plenty of texture and creamy goodness. It’s a great choice for a Friday lunch!

Roasted Red Pepper and Zucchini Curry

This roasted red pepper and zucchini curry is a fresh, vibrant dish that’s packed with flavor and ideal for a low-carb, keto-friendly lunch. The roasted red peppers bring a natural sweetness to the curry, while zucchini adds a subtle texture. Coconut milk creates a rich, creamy base, and the blend of spices makes this dish a delightful meal that’s both comforting and light.

Ingredients:

• 2 medium zucchinis, sliced
• 2 red bell peppers, roasted and diced
• 1 can (400ml) full-fat coconut milk
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp curry powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes until the skin is charred and the peppers are softened. Remove the skins and seeds, then dice the peppers.
2. Heat olive oil in a large pan over medium heat. Add the diced onion and sauté for 4-5 minutes until softened.
3. Add the garlic, ginger, curry powder, smoked paprika, and cinnamon. Stir for 1-2 minutes until fragrant.
4. Stir in the zucchini and cook for 5-7 minutes until slightly softened.
5. Add the roasted red peppers and coconut milk, stirring well. Bring the curry to a simmer and cook for 10 minutes, allowing the flavors to blend and the sauce to thicken slightly.
6. Season with salt and pepper to taste, then garnish with fresh parsley.

This roasted red pepper and zucchini curry is a fresh and flavorful low-carb option for a satisfying lunch. The sweetness of roasted peppers balances beautifully with the creamy coconut milk, while the zucchini adds a lovely light texture. This curry is keto-friendly and vegan, making it perfect for a healthy, satisfying meal that is both vibrant and comforting. It’s a fantastic choice for a Friday lunch that’s light yet full of rich flavors.

Cucumber and Tomato Curry Salad

This cucumber and tomato curry salad is a refreshing, light, and keto-friendly dish that combines fresh, crunchy vegetables with a tangy, spiced coconut dressing. It’s perfect for those looking for a no-cook, low-carb lunch that’s quick to prepare but packed with flavor. The creamy dressing, made from coconut milk and curry spices, ties everything together into a bright, satisfying meal.

Ingredients:

• 2 large cucumbers, diced
• 2 cups cherry tomatoes, halved
• 1 can (400ml) full-fat coconut milk
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp curry powder
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• Fresh mint or cilantro, for garnish

Instructions:

1. In a large bowl, combine the diced cucumbers and halved cherry tomatoes.
2. In a small bowl, whisk together the coconut milk, olive oil, lemon juice, curry powder, cumin, salt, and pepper until smooth and well combined.
3. Pour the coconut dressing over the cucumber and tomato mixture, tossing gently to coat the vegetables evenly.
4. Let the salad sit for 10 minutes to allow the flavors to meld together.
5. Garnish with fresh mint or cilantro before serving.

This cucumber and tomato curry salad is a light, refreshing, and keto-friendly option for a quick lunch. The crunchy cucumbers and sweet tomatoes provide a fresh base, while the creamy coconut dressing, spiced with curry powder and cumin, adds a unique twist. This salad is perfect for those seeking a low-carb, vegan meal that’s full of flavor and easy to make. It’s a bright, satisfying dish that’s ideal for a light Friday lunch or as a side dish to accompany any main course.

Cauliflower and Spinach Curry

cauliflower and spinach curry is a hearty yet light low-carb dish packed with rich flavors and nutrients. The cauliflower’s natural texture absorbs the fragrant spices beautifully, while the spinach adds a burst of color and vitamins. The coconut milk brings a creamy richness, making this keto-friendly curry a satisfying option for a Friday lunch.

Ingredients:

• 1 medium cauliflower, cut into florets
• 4 cups fresh spinach, chopped
• 1 can (400ml) full-fat coconut milk
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
2. Add garlic, ginger, curry powder, turmeric, and cumin. Stir for 1-2 minutes until fragrant.
3. Add the cauliflower florets and cook for 5-7 minutes, stirring occasionally, until they begin to soften.
4. Pour in the coconut milk, stirring to combine, and bring to a simmer. Cook for 15-20 minutes, allowing the cauliflower to become tender and the sauce to thicken.
5. Stir in the spinach and cook for another 3-4 minutes, just until wilted.
6. Season with salt and pepper to taste and garnish with fresh cilantro before serving.

This cauliflower and spinach curry is a flavorful, nutrient-packed dish that is both comforting and light. The cauliflower’s natural texture works perfectly in the creamy coconut base, while the spinach adds a fresh element and vital nutrients. The spices—curry powder, turmeric, and cumin—create a depth of flavor, making this a satisfying low-carb, keto-friendly meal. It’s an ideal choice for a healthy, delicious Friday lunch.

Zucchini Noodles with Peanut Curry Sauce

This zucchini noodle dish with peanut curry sauce is a refreshing and filling low-carb option, perfect for a light yet flavorful lunch. The zucchini noodles mimic traditional pasta, while the rich, creamy peanut curry sauce provides a savory, slightly spicy kick. It’s a keto-friendly, vegan recipe that’s quick to prepare and packed with healthy fats and protein.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/2 cup natural peanut butter (unsweetened)
• 1 can (400ml) full-fat coconut milk
• 1 tbsp soy sauce or tamari
• 1 tbsp lime juice
• 1 tbsp curry powder
• 1/2 tsp ground ginger
• 1/2 tsp chili flakes (optional)
• 1 tbsp sesame oil (for cooking)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a medium bowl, whisk together the peanut butter, coconut milk, soy sauce, lime juice, curry powder, ginger, and chili flakes until smooth and combined.
2. Heat sesame oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until slightly softened.
3. Pour the peanut curry sauce over the noodles and toss to coat evenly. Let the noodles absorb the sauce for 2-3 minutes.
4. Season with salt and pepper to taste and garnish with fresh cilantro before serving.

These zucchini noodles with peanut curry sauce offer a fresh, light alternative to traditional pasta, while still delivering a rich, creamy texture. The peanut butter and coconut milk create a velvety sauce, with the curry powder and lime juice giving it a unique flavor profile. It’s a quick, keto-friendly, and vegan-friendly dish that’s perfect for a low-carb lunch. This recipe is a delicious way to enjoy noodles without the carbs!

Green Bean and Tofu Curry Stir-Fry

This green bean and tofu curry stir-fry is a low-carb, keto-friendly meal that’s quick, satisfying, and full of vibrant flavors. The tofu adds a protein-rich component, while the green beans provide a crunchy texture. The curry sauce, made from coconut milk and a blend of spices, ties the ingredients together in a savory, aromatic stir-fry.

Ingredients:

• 2 cups green beans, trimmed and cut into 1-inch pieces
• 1 block firm tofu, drained and cubed
• 1 can (400ml) full-fat coconut milk
• 1 tbsp coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 tbsp soy sauce or tamari
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large skillet or wok over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
2. Add the garlic, ginger, curry powder, cumin, and turmeric, cooking for another minute until fragrant.
3. Add the cubed tofu to the pan and cook for 7-8 minutes, turning occasionally, until golden and crispy on all sides.
4. Stir in the green beans and cook for 5 minutes until they are tender but still crisp.
5. Pour in the coconut milk and soy sauce, stirring well. Let the mixture simmer for 10 minutes, allowing the sauce to thicken and the flavors to meld.
6. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

his green bean and tofu curry stir-fry is a delicious, low-carb, and keto-friendly option for a healthy lunch. The tofu provides a hearty, protein-packed base, while the green beans add a satisfying crunch. The coconut milk curry sauce adds richness and depth, making this dish flavorful without being heavy. This quick and easy stir-fry is perfect for those looking for a nutritious, low-carb vegan meal with plenty of flavor.

Note: More recipes are coming soon