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Is there anything better than a cosy bowl of low-carb curry in the cooler months? These keto-friendly kofta balls are oven-baked and served alongside a creamy korma sauce. Both are delicious on their own, but together they make a truly delicious meal. Serve them on top of some cauliflower rice or in a keto tortilla/wrap.

This is one of those recipes that comes together relatively easily despite the long ingredient list. Both the sauce and koftas can be made ahead to quickly whip up for an easy but impressive mid-week meal.

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0 days, 1 hours, 0 minutes Hands-on 30 minutes Overall 1 hour 30 minutes Allergy information for Low-Carb Vegetarian Kofta Balls ✔ Gluten free ✔ Egg free ✔ Nut free ✔ Pork free ✔ Avocado free ✔ Fish free ✔ Shellfish free Pescatarian Vegetarian Print Recipe Download Recipe

Nutritional values (per serving)

Net carbs 9.3 grams Protein 16.4 grams Fat 29 grams Calories 372 kcal Calories from carbs 10%, protein 18%, fat 72% Total carbs 16.9 grams Fiber 7.6 grams Sugars 6.5 grams Saturated fat 20.9 grams Sodium 356 mg ( 15 % RDA ) Magnesium 46 mg ( 12 % RDA ) Potassium 512 mg ( 26 % EMR )

Ingredients (makes 4 servings) Kofta balls: 1 large large zucchini (300 g/ 10.6 oz)

1 / 2 small yellow onion (35 g/ 1.2 oz)

small yellow onion (35 g/ 1.2 oz) 2 garlic cloves, minced

1 pack paneer cheese (200 g/ 7.1 oz)

3 tbsp lupin flakes (27 g/ 1 oz) - or use flaxmel instead

1 1 / 2 tbsp psyllium husks (6 g/ 0.2 oz)

tbsp psyllium husks (6 g/ 0.2 oz) 1 tbsp chopped parsley

1 / 2 tsp ground cumin

tsp ground cumin 1 / 4 tsp ground coriander

tsp ground coriander 1 / 2 tsp sea salt

tsp sea salt 1/ 2 tsp black pepper Korma sauce: 1 / 2 small yellow onion (35 g/ 1.2 oz)

small yellow onion (35 g/ 1.2 oz) 2 medium tomatoes (150 g/ 5.3 oz)

2 tbsp unsweetened shredded coconut (12 g/ 0.4 oz)

2 cloves garlic

2 tsp grated ginger

1 small green chile pepper (5 g/ 0.2 oz)

1 / 4 tsp fennel seeds

tsp fennel seeds 1 / 4 cup water (60 ml/ 2 fl oz)

cup water (60 ml/ 2 fl oz) 2 bay leaves

1 / 2 tsp turmeric

tsp turmeric 1 / 2 tsp garam masala

tsp garam masala 1 / 2 tsp cinnamon

tsp cinnamon 1 tsp coriander powder

1 / 3 cup coconut cream (80 g/ 2.8 oz)

cup coconut cream (80 g/ 2.8 oz) 1 tbsp virgin coconut oil (15 ml)

sea salt, to taste To serve (optional): fresh cilantro

full-fat Greek yoghurt or sour cream

shirataki rice, cauliflower rice, or keto tortillas

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Dearna Bond Creator of ToHerCore.com Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses. More posts by Dearna Bond