Quick & Easy Low Carb Chorizo Veg Stir Fry

Dr Xandra Kitchen

Natural Doctors: It is important to have recipes for a fast meal when you get in from a busy day. Low carb eating can be easy to stick to if you plan your meals but this is a good back up meal if you are stuck or in a rush.

Keeping a couple of chorizo sausages in the fridge is a great idea as they last ages. This recipe often ends up as a weekly staple and it’s yummy!

As a plus it has loads of veg in so it can be a brilliant way to get the family’s vegetable intake up. It also uses up all the odd bits of veg in the fridge.

What you need (makes 2 portions of a medium bowl size):

  • 1 Chorizo sausage (125g)
  • Any vegetables including: carrots, cauliflower, broccoli, green beans, mushrooms, beetroot, butternut squash, courgette, asparagus.
  • For 2 people we used: 2 carrots, 1/4 cauliflower, 1/4 broccoli, 1 beetroot, 1/2 courgette, 1/6 butternut squash.
  • 1 teaspoon of cinnamon
  • 1 teaspoon of ground cumin
  • Chilli to taste – 1/2 a teaspoon if you like it hot (we add a tiny dash as we like it mild for children!)
  • 1 tablespoon of coconut oil
  • 30g chopped nuts or sunflower seeds
  • 2 tablespoons full fat creme fraise


  • Roughly chop all the veg and chorizo into bitesized pieces.

  • In a large pan add all the spices to the coconut oil and heat until melted.

  • Add the vegetables and cook for 8-10 minutes until the veg is cooked but not too soft.

  • In a small pan toast the nuts or seeds and leave to cool for later.
  • Add the chorizo and cook for 3-5 minutes until soft.

  • Place the vegetable chorizo mix onto plates and top with the nuts or seeds for a lovely crunch. Adding creme fraise or yoghurt gives a brilliant flavour mix.

A great way to get 4 portions of veg into your day!