Keto Kiri Hodi (Coconut Milk Gravy) with Zucchini

Ingredients

• 2 cans Coconut Milk (full-fat)
• 4 cups Zucchini (spiralized into noodles)
• 1 medium Red Onion (chopped)
• 3 cloves Garlic (minced)
• 2 Green Chilies (slit)
• 1/2 tsp Turmeric Powder
• 1 Cinnamon Stick
• 10 Curry Leaves
• 1 tbsp Lime Juice
• 1 tbsp Coconut Oil
• 1 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Place a large heavy-bottomed pot on the stove and heat 1 tablespoon of coconut oil over medium heat, which is about 350°F (175°C).
2. 2Add the 1 medium red onion (chopped), 3 cloves garlic (minced), and 2 green chilies (slit) to the pot. Sauté for 3-5 minutes, stirring occasionally, until the onions are softened and everything smells fragrant.
3. 3Stir in the 1/2 teaspoon turmeric powder, 1 cinnamon stick, and 10 curry leaves. Cook for 1 minute, stirring constantly, until the spices are fragrant.
4. 4Pour in the 2 cans of full-fat coconut milk. Add the 1 teaspoon of salt and 1/4 teaspoon of black pepper. Stir everything together and bring the mixture to a gentle simmer, which is just below boiling.
5. 5Reduce the heat to low, so the gravy is barely bubbling, and let it cook for 10-15 minutes. This allows the flavors to deepen and meld together.
6. 6Add the 4 cups of zucchini noodles to the pot. Stir them into the gravy and cook for 2-3 minutes, just until the zucchini noodles are slightly tender but still have a little bite.
7. 7Remove the pot from the heat and stir in the 1 tablespoon of lime juice.
8. 8Serve the Keto Kiri Hodi hot.

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