Keto Indian Vegetable Curry
Experience the vibrant flavors of India in a carb-conscious way with this Keto Indian Vegetable Curry! This delicious recipe is a low-carb twist on the traditional Indian curry, brimming with fresh vegetables like cauliflower, zucchini, and bell pepper, all simmered in a rich, aromatic coconut milk-based sauce infused with spices like garam masala, turmeric, and cumin. Perfectly balanced with a touch of heat from green chili and a burst of freshness from cilantro and lemon juice, this dish is as healthy as it is satisfying. Ready in under 45 minutes, it’s an ideal meal for anyone seeking bold flavors while staying true to their keto lifestyle. Serve it hot and enjoy a nourishing dish that’s perfect for weeknight dinners or a flavorful addition to your meal prep routine!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 cup finely chopped onion
- 2 cloves minced garlic
- 1 tablespoon grated ginger
- 1 green chili, finely chopped
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 cup coconut milk
- 0.5 cup water
- 2 cups chopped cauliflower florets
- 1 cup sliced bell pepper
- 1 cup sliced zucchini
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lemon juice
Instructions
Heat the coconut oil in a large pan over medium heat.
Add the mustard seeds and cumin seeds. Sauté until the seeds start to pop.
Add the chopped onion and cook until it becomes translucent.
Stir in the minced garlic, grated ginger, and chopped green chili. Sauté for another 2-3 minutes.
Add the coriander powder, turmeric powder, and garam masala, stirring well to combine with the onion mixture.
Pour in the coconut milk and water, stirring to create a smooth sauce.
Add the cauliflower florets, bell pepper, and zucchini slices. Stir well to coat the vegetables in the sauce.
Season with salt and black pepper.
Bring the mixture to a simmer and cover. Cook for 20-25 minutes, or until the vegetables are tender.
Remove from heat and stir in chopped cilantro and lemon juice.
Serve hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2656 mg | 115% | |
| Total Carbohydrate | 75.7 g | 28% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 39.9 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2284 mg | 49% | |
*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.
