Low Carb Indian Vegetable Curry
Savor the rich, aromatic flavors of this Low Carb Indian Vegetable Curry, a vibrant and satisfying dish that’s perfect for healthy eating. Packed with nutrient-dense vegetables like cauliflower, zucchini, bell pepper, eggplant, and spinach, this curry balances robust spices such as turmeric, cumin, and coriander with the creamy sweetness of coconut milk. With just 15 minutes of prep and 30 minutes of cooking time, this easy one-pan meal is ideal for busy weeknights or meal prepping. Gluten-free, dairy-free, and keto-friendly, this recipe not only delivers bold Indian-inspired flavors but also aligns beautifully with your low-carb lifestyle. Garnished with fresh cilantro and a squeeze of zesty lemon, this curry is a wholesome, mouthwatering way to enjoy a hearty, plant-based meal.
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Recipe Information
Ingredients
- 300 grams cauliflower florets
- 1 medium zucchini
- 1 medium bell pepper
- 1 small eggplant
- 100 grams fresh spinach
- 2 tablespoons coconut oil
- 1 medium onion
- 1 tablespoon ginger-garlic paste
- 400 grams canned diced tomatoes
- 200 milliliters coconut milk
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 1 tablespoon lemon juice
Instructions
Chop the cauliflower florets into bite-sized pieces. Dice the zucchini, bell pepper, and eggplant into small cubes. Set aside.
Heat the coconut oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.
Add the ginger-garlic paste to the pan and sauté for another 1-2 minutes until fragrant.
Stir in the canned diced tomatoes and cook for 5 minutes, allowing the mixture to thicken slightly.
Add the curry powder, ground cumin, ground coriander, turmeric powder, salt, and black pepper. Stir well to combine the spices with the tomato mixture.
Add the cauliflower, zucchini, bell pepper, and eggplant to the pan. Stir to coat the vegetables with the spice mixture.
Pour in the coconut milk and stir to combine. Cover the pan and let the vegetables simmer for about 15-20 minutes, or until they are tender.
Once the vegetables are cooked through, add the fresh spinach and stir until wilted, about 2 minutes.
Stir in the lemon juice and garnish with chopped fresh cilantro before serving.
Serve the curry hot, and enjoy your low-carb Indian vegetable curry!
Nutrition Facts
Calories |
886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6710 mg | 292% | |
| Total Carbohydrate | 114.1 g | 41% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 67.4 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3721 mg | 79% | |
*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.
