Keto Cauliflower Curry
Dive into a bowl of rich and creamy Keto Cauliflower Curry, a flavorful low-carb twist on traditional Indian cuisine. This vibrant dish combines tender cauliflower florets with aromatic spices like cumin, turmeric, and garam masala, all simmered in luscious coconut milk for a velvety texture. The recipe is quick to prepare—ready in just 45 minutes—and is perfect for those following a ketogenic or gluten-free diet. Accented with fresh cilantro and a splash of lime juice, this curry offers a refreshing, zesty finish that elevates every bite. Serve it as a hearty main course or a satisfying side, and enjoy an explosion of bold flavors with minimal carbs! Perfect for family dinners or meal prep, this easy keto curry is bound to become a staple in your weekly menu.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Coconut oil
- 1 medium Onion
- 3 Garlic cloves
- 1 inch piece Ginger
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Cayenne pepper
- 1 can (13.5 oz) Coconut milk
- 1 teaspoon Salt
- 2 tablespoons Cilantro leaves
- 1 Lime
- 1 cup Water
Instructions
Cut the cauliflower into small florets and set aside.
Finely chop the onion, mince the garlic cloves, and grate the ginger.
In a large skillet or pot, heat the coconut oil over medium heat.
Add the cumin seeds and toast them for about 30 seconds until they start to pop.
Add the chopped onion to the skillet and sauté for 5 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the coriander powder, turmeric powder, garam masala, and cayenne pepper, stirring continuously to coat the onion mixture with the spices.
Include the cauliflower florets in the skillet and stir to combine with the spices and onion mix.
Pour in the coconut milk and water, then add the salt. Stir everything gently.
Bring the mixture to a simmer and cover the skillet. Let it cook for 15-20 minutes, or until the cauliflower is tender but not mushy.
Check seasoning and adjust salt if necessary.
Once done, remove from heat and garnish with chopped cilantro leaves.
Squeeze fresh lime juice over the curry before serving for added flavor.
Serve hot and enjoy!
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3147 mg | 137% | |
| Total Carbohydrate | 92.0 g | 33% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 44.7 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2510 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
