25+ Delicious Holiday Diabetic Curry Recipes to Savor This Season

The holiday season is a time to come together with family and friends, share delicious meals, and create lasting memories.

However, for those living with diabetes, navigating the festive table can be a challenge, especially when it comes to high-carb, high-sugar dishes.

But fear not – curries can be the perfect solution! Packed with bold flavors, aromatic spices, and plenty of healthy ingredients, curries are a wonderful way to enjoy festive meals without compromising on taste or blood sugar levels.

We’ve compiled a list of over 25 diabetic-friendly curry recipes that will spice up your holiday gatherings.

From savory vegetable curries to lean protein options, these recipes are designed to be flavorful, healthy, and easy to prepare.

Whether you’re planning a cozy dinner or a holiday feast, these curries will satisfy your taste buds while keeping your blood sugar in check.

Get ready to dive into a world of festive, flavorful, and diabetic-friendly curry creations that everyone at the table will enjoy.

25+ Delicious Holiday Diabetic Curry Recipes to Savor This Season

The holidays should be a time of celebration and joy, not stress about managing your diabetes.

With these 25+ diabetic-friendly curry recipes, you can enjoy all the rich flavors of the season while maintaining a healthy blood sugar level.

From vibrant veggie curries to hearty chicken and lamb dishes, there’s something for every taste and dietary preference.

These recipes are not only delicious but also simple to make, ensuring you can focus on what matters most: spending time with your loved ones.

So, embrace the holiday season with these healthy, tasty curries and make your festive meals both flavorful and nutritious!

Spicy Cauliflower and Chickpea Curry

This hearty cauliflower and chickpea curry is a fantastic diabetic-friendly option for the holidays. It’s rich in fiber and protein, making it perfect for keeping blood sugar levels stable while still offering bold flavors. The combination of cauliflower, chickpeas, and aromatic spices like turmeric and cumin creates a delicious and filling dish that is perfect for any holiday gathering. It’s also vegan and gluten-free, ensuring that everyone at the table can enjoy it.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk (lite)
• 1 tablespoon olive oil
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-5 minutes.
2. Add the cauliflower florets and cook for another 5 minutes, stirring occasionally.
3. Stir in the spices (turmeric, cumin, coriander, and chili powder) and cook for 1-2 minutes to release the flavors.
4. Add the chickpeas, diced tomatoes, and coconut milk. Stir well to combine.
5. Bring to a simmer, cover, and cook for 20-25 minutes, or until the cauliflower is tender and the curry has thickened.
6. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This Spicy Cauliflower and Chickpea Curry is a flavorful and filling dish that can be enjoyed by anyone, including those with diabetes. The combination of chickpeas and cauliflower provides a good balance of complex carbohydrates and protein, making it a healthy choice for managing blood sugar levels. The spices add warmth and depth, creating a festive atmosphere around the dinner table. Plus, it’s easy to prepare and can be made in advance, making it a great addition to your holiday menu.

Lean Turkey and Spinach Curry

For a healthier twist on traditional holiday curries, this lean turkey and spinach curry is packed with lean protein and fiber-rich spinach, making it a perfect choice for those watching their blood sugar levels. The turkey adds a rich, savory flavor while the spinach provides essential vitamins and minerals, making this dish not only delicious but nutritious as well. This curry pairs wonderfully with brown rice or cauliflower rice for a low-carb option.

Ingredients:

• 1 lb ground turkey
• 2 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) light coconut milk
• 1 tablespoon olive oil
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• ½ teaspoon cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until fragrant, about 3 minutes.
2. Add the ground turkey to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked, about 7-10 minutes.
3. Stir in the spices (ginger, cumin, garam masala, and cinnamon), cooking for 1-2 minutes until fragrant.
4. Add the diced tomatoes and coconut milk to the skillet. Stir to combine and bring to a simmer.
5. Reduce the heat to low and add the spinach, stirring until wilted, about 3-4 minutes.
6. Season with salt and pepper to taste and garnish with fresh cilantro before serving.

This Lean Turkey and Spinach Curry offers a light yet satisfying option for holiday meals. With the lean turkey providing high-quality protein and the spinach delivering a boost of nutrients, it’s a healthy dish that’s also flavorful and comforting. The aromatic spices make this curry feel festive without adding unnecessary sugars or fats, making it an excellent choice for diabetics. Pair it with a whole grain or low-carb alternative for a complete, balanced meal that won’t compromise your blood sugar control.

Sweet Potato and Lentil Curry

Sweet potatoes are a fantastic source of complex carbohydrates, and paired with the high-protein lentils, they make for a perfect base in a diabetic-friendly curry. This Sweet Potato and Lentil Curry is filling, nutritious, and full of flavor. The natural sweetness of the potatoes complements the warmth of the spices, making it a perfect holiday dish for those with diabetes. Plus, it’s easy to prepare, making it ideal for busy holiday cooks.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup dried lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) light coconut milk
• 1 tablespoon olive oil
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
2. Stir in the turmeric, cumin, and curry powder, cooking for 1-2 minutes until fragrant.
3. Add the sweet potatoes, lentils, diced tomatoes, and coconut milk. Stir to combine.
4. Add 2 cups of water to the pot and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 30-35 minutes, or until the sweet potatoes and lentils are tender.
5. Season with salt and pepper to taste and garnish with fresh parsley before serving.

This Sweet Potato and Lentil Curry is a perfect dish for those looking for a hearty, comforting, and diabetic-friendly option during the holiday season. The sweet potatoes provide natural sweetness and are packed with fiber, while the lentils offer a great source of plant-based protein. The combination of spices adds warmth and flavor, making it an ideal addition to any holiday spread. It’s also simple to prepare and can be easily doubled to serve a crowd, making it both a practical and delicious choice for festive gatherings.

Coconut Fish Curry

This light and flavorful Coconut Fish Curry is a perfect diabetic-friendly option for holiday dinners. The combination of flaky fish and creamy coconut milk infused with aromatic spices creates a luxurious dish that’s low in carbs and high in protein. It’s an easy yet impressive addition to any holiday feast.

Ingredients:

• 1 lb white fish fillets (e.g., cod, tilapia, or haddock)
• 1 can (14 oz) light coconut milk
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon curry powder
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until softened, about 3-5 minutes.
2. Stir in the turmeric, coriander, and curry powder, cooking for 1-2 minutes to release the spices’ flavors.
3. Pour in the coconut milk and lime juice, stirring to combine. Bring to a gentle simmer.
4. Add the fish fillets to the skillet, spooning some of the sauce over the top. Cover and cook for 8-10 minutes, or until the fish is fully cooked and flakes easily with a fork.
5. Season with salt and pepper, garnish with fresh cilantro, and serve warm.

This Coconut Fish Curry is a fantastic blend of creamy textures and fresh flavors. The fish provides lean protein, while the light coconut milk keeps the dish lower in fat. The zesty lime and warm spices elevate the flavors, making it an ideal festive option that is both healthy and indulgent.

Green Bean and Tofu Curry

This Green Bean and Tofu Curry is a plant-based delight that’s perfect for diabetics. Packed with protein from the tofu and fiber from the green beans, this curry is as healthy as it is delicious. It’s a versatile dish that pairs well with brown rice or quinoa for a wholesome holiday meal.

Ingredients:

• 1 block (14 oz) firm tofu, cubed
• 2 cups fresh green beans, trimmed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 cup unsweetened almond milk or light coconut milk
• 1 teaspoon curry powder
• 1 teaspoon garam masala
• ½ teaspoon cumin
• Salt and pepper to taste

Directions:

1. Heat olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger, cooking until fragrant, about 3 minutes.
2. Stir in the curry powder, garam masala, and cumin, cooking for 1-2 minutes.
3. Add the diced tomatoes and almond milk (or coconut milk), stirring to combine. Bring to a gentle simmer.
4. Add the green beans and tofu cubes to the skillet. Cover and simmer for 15-20 minutes, or until the green beans are tender.
5. Season with salt and pepper, and serve warm.

This Green Bean and Tofu Curry is a vibrant, nutrient-rich dish that’s perfect for the holidays. The tofu absorbs the spices beautifully, and the green beans add a delightful crunch, making this dish both satisfying and healthy.

Pumpkin and Lentil Curry

This Pumpkin and Lentil Curry is a hearty and flavorful dish that’s ideal for the cooler holiday season. The natural sweetness of pumpkin complements the earthy lentils, while warm spices create a cozy, festive dish that’s perfect for diabetics.

Ingredients:

• 2 cups fresh pumpkin, peeled and cubed
• 1 cup dried red lentils, rinsed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• ½ teaspoon cinnamon
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in the turmeric, curry powder, and cinnamon, cooking for 1-2 minutes.
3. Add the pumpkin cubes, lentils, diced tomatoes, and vegetable broth. Stir well and bring to a boil.
4. Reduce the heat, cover, and simmer for 25-30 minutes, or until the lentils and pumpkin are tender.
5. Season with salt and pepper, and garnish with fresh parsley before serving.

This Pumpkin and Lentil Curry is a comforting and nutritious choice for the holidays. The pumpkin adds a natural sweetness without spiking blood sugar, and the lentils provide filling protein and fiber.

Chicken and Eggplant Curry

This Chicken and Eggplant Curry is a flavorful, high-protein dish that’s perfect for holiday gatherings. The tender chicken and velvety eggplant create a satisfying texture, while the spices bring warmth and depth to the dish.

Ingredients:

• 1 lb chicken breast, cut into cubes
• 1 medium eggplant, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• 1 can (14 oz) diced tomatoes
• 1 cup light coconut milk
• Salt and pepper to taste
• Fresh basil or cilantro for garnish

Directions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until softened, about 3 minutes.
2. Add the chicken cubes and cook until lightly browned, about 5 minutes.
3. Stir in the paprika, coriander, and turmeric, cooking for 1-2 minutes to coat the chicken.
4. Add the diced tomatoes and coconut milk, stirring to combine.
5. Add the diced eggplant and simmer for 20-25 minutes, or until the chicken is cooked through and the eggplant is tender.
6. Season with salt and pepper, and garnish with fresh basil or cilantro before serving.

This Chicken and Eggplant Curry is a versatile and nutritious option for the holidays. The eggplant absorbs the spices, creating a rich flavor that complements the tender chicken. It’s a diabetic-friendly dish that’s both hearty and festive, perfect for family gatherings.

Cauliflower and Chickpea Curry

A hearty and satisfying dish, the Cauliflower and Chickpea Curry is a low-carb, plant-based option that is perfect for those with diabetes. The cauliflower is tender yet filling, and the chickpeas provide a great source of protein and fiber. Combined with the bold, aromatic flavors of curry spices, this dish is a nourishing addition to any holiday meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon curry powder
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 3 minutes until softened.
2. Stir in the turmeric, cumin, coriander, and curry powder. Cook for an additional 1-2 minutes to bring out the flavor of the spices.
3. Add the cauliflower florets, chickpeas, diced tomatoes, and vegetable broth to the pot. Stir well to combine.
4. Bring the mixture to a simmer, cover, and cook for 15-20 minutes, or until the cauliflower is tender.
5. Season with salt and pepper, and garnish with fresh cilantro. Serve warm.

This Cauliflower and Chickpea Curry is not only delicious but also incredibly nutrient-dense, offering both fiber and protein. The cauliflower provides a filling base, while the chickpeas enhance the dish with their heart-healthy benefits. It’s a fantastic vegetarian and diabetic-friendly option for holiday gatherings.

Spinach and Paneer Curry

For a protein-packed, flavorful holiday curry, the Spinach and Paneer Curry is a must-try. The paneer, a type of Indian cheese, holds its shape well and soaks up the spices, making it a satisfying addition to the dish. Combined with the nutritional power of spinach, this curry is an excellent low-carb meal option.

Ingredients:

• 1 block (14 oz) paneer, cubed
• 4 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon garam masala
• 1 teaspoon curry powder
• 1 can (14 oz) diced tomatoes
• 1 cup unsweetened almond milk or low-fat coconut milk
• Salt and pepper to taste

Directions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in the cumin, garam masala, and curry powder. Cook for 1-2 minutes until the spices are fragrant.
3. Add the diced tomatoes and almond milk (or coconut milk) to the pan, stirring well.
4. Add the chopped spinach and cook for 3-5 minutes until wilted.
5. Gently fold in the cubed paneer, cooking for an additional 5-7 minutes, until the paneer is heated through and soft.
6. Season with salt and pepper, and serve warm.

This Spinach and Paneer Curry is rich in protein and iron, making it a great choice for diabetics who want a satisfying yet healthy meal. The paneer adds a creamy, slightly firm texture, while the spinach offers a burst of nutrients, making it a perfect, festive curry.

Sweet Potato and Lentil Curry

The Sweet Potato and Lentil Curry is a naturally sweet and comforting dish that combines the earthiness of lentils with the sweetness of sweet potatoes. This hearty curry is high in fiber and protein, making it a filling, nutritious option that will keep blood sugar levels stable throughout the holiday season.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup dried red lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• 1 teaspoon ground ginger
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 3 minutes until softened.
2. Stir in the turmeric, curry powder, and ground ginger. Cook for 1-2 minutes to bring out the flavors.
3. Add the sweet potatoes, lentils, diced tomatoes, and vegetable broth. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils and sweet potatoes are tender.
5. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

The Sweet Potato and Lentil Curry is the ultimate comfort food. It’s rich in fiber, making it a great choice for blood sugar management, while the natural sweetness of the sweet potatoes adds a festive touch. This dish is filling and full of flavor, making it a perfect choice for a diabetic-friendly holiday meal.

Beef and Pea Curry

This hearty Beef and Pea Curry combines tender beef with protein-packed peas, creating a rich, flavorful dish that is both satisfying and diabetic-friendly. The blend of spices makes the beef tender and aromatic, while the peas add texture and sweetness to the curry. It’s an excellent main course for a holiday celebration.

Ingredients:

• 1 lb lean beef stew meat, cut into cubes
• 1 cup frozen peas
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1 can (14 oz) diced tomatoes
• 1 cup low-sodium beef broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until softened, about 3 minutes.
2. Stir in the cumin, paprika, and ground coriander. Cook for 1-2 minutes to allow the spices to bloom.
3. Add the beef stew meat to the skillet and brown on all sides, about 5-7 minutes.
4. Pour in the diced tomatoes and beef broth, stirring to combine.
5. Bring to a simmer, cover, and cook for 25-30 minutes, or until the beef is tender.
6. Add the frozen peas and cook for an additional 5 minutes.
7. Season with salt and pepper, and garnish with fresh cilantro before serving.

This Beef and Pea Curry is a flavorful, filling option that works well for those with diabetes. The peas provide a burst of fiber, while the lean beef offers protein, making it both nutritious and indulgent. It’s a great addition to any holiday menu for those looking for a heartwarming meal.

Pumpkin and Coconut Curry

This Pumpkin and Coconut Curry combines the natural sweetness of pumpkin with the creamy richness of coconut milk, creating a velvety, hearty dish that’s perfect for a diabetic-friendly holiday meal. Packed with flavor and nutrients, this curry is both comforting and satisfying.

Ingredients:

• 2 cups pumpkin, cubed
• 1 can (14 oz) coconut milk (unsweetened)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon cinnamon
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for about 3 minutes until softened.
2. Stir in the curry powder, cumin, turmeric, and cinnamon. Cook for another 1-2 minutes, letting the spices release their fragrance.
3. Add the cubed pumpkin, coconut milk, vegetable broth, salt, and pepper to the pot. Stir to combine.
4. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the pumpkin is tender and easily mashed with a fork.
5. Use a potato masher or immersion blender to break down the pumpkin for a smoother consistency, if desired.
6. Garnish with fresh cilantro and serve warm.

The Pumpkin and Coconut Curry offers a delightful balance of sweetness and savory flavors, making it an ideal holiday dish for those managing diabetes. The pumpkin is packed with vitamins and fiber, while the coconut milk adds a rich, creamy texture that enhances the overall dish.

Eggplant and Tofu Curry

A great vegetarian option, the Eggplant and Tofu Curry is a protein-packed, nutrient-rich dish that’s perfect for a holiday meal. The eggplant becomes tender and absorbs the rich flavors of the curry, while tofu provides a hearty texture and additional protein, making this a well-rounded, diabetic-friendly curry.

Ingredients:

• 2 medium eggplants, chopped
• 1 block (14 oz) firm tofu, drained and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon curry powder
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for about 3 minutes until softened.
2. Stir in the turmeric, garam masala, and curry powder. Cook for another 1-2 minutes to release the spices’ aromas.
3. Add the chopped eggplants to the skillet and cook for about 5-7 minutes, stirring occasionally, until they begin to soften.
4. Add the tofu, diced tomatoes, vegetable broth, salt, and pepper. Stir gently to combine, being careful not to break up the tofu.
5. Cover and simmer for 15-20 minutes, or until the eggplant is tender and the flavors have melded together.
6. Garnish with fresh parsley and serve warm.

The Eggplant and Tofu Curry is a light yet satisfying dish that offers an excellent balance of fiber, protein, and flavor. The tofu provides a hearty, protein-packed element, while the eggplant absorbs the aromatic spices, making it a fantastic choice for holiday gatherings.

Green Bean and Tomato Curry

The Green Bean and Tomato Curry is a simple yet flavorful dish that’s quick to prepare and perfectly suited for a holiday meal. Green beans provide a crisp texture while tomatoes add a burst of freshness, and together they create a light, vibrant curry that’s diabetic-friendly and incredibly delicious.

Ingredients:

• 3 cups fresh green beans, trimmed and halved
• 2 cups tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon curry powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh basil for garnish

Directions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened, about 3 minutes.
2. Stir in the curry powder, cumin, and paprika, and cook for an additional 1-2 minutes.
3. Add the chopped tomatoes and vegetable broth to the pan, stirring well to combine.
4. Add the green beans, cover, and simmer for 15-20 minutes, or until the beans are tender and the flavors have come together.
5. Season with salt and pepper, then garnish with fresh basil before serving.

The Green Bean and Tomato Curry is a light and refreshing dish that’s perfect for those looking for a low-calorie, fiber-rich meal. Green beans provide important vitamins and minerals, while the tomatoes offer antioxidants, making this curry a nutritious, diabetic-friendly option.

Mushroom and Pea Curry

Mushroom and Pea Curry is a hearty and flavorful option that’s perfect for a holiday dinner. The earthy mushrooms and sweet peas work wonderfully together, and the combination of spices enhances the natural flavors. This curry is not only diabetic-friendly but also vegetarian and rich in nutrients.

Ingredients:

• 2 cups mushrooms, sliced
• 1 cup frozen peas
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• 1 teaspoon ground coriander
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until softened, about 3 minutes.
2. Stir in the turmeric, curry powder, and ground coriander. Cook for 1-2 minutes, letting the spices develop.
3. Add the sliced mushrooms and cook for about 5-7 minutes, until they soften and release their moisture.
4. Add the diced tomatoes, vegetable broth, and frozen peas to the pan, stirring well.
5. Simmer for 10-15 minutes, or until the peas are heated through and the mushrooms have absorbed the flavors.
6. Season with salt and pepper, then garnish with fresh cilantro before serving.

The Mushroom and Pea Curry is a great option for anyone looking for a satisfying, low-carb dish with plenty of flavor. The mushrooms provide a meaty texture, while the peas offer fiber and protein. It’s a perfect, healthy option for the holiday season.

Note: More recipes​ are coming soon!