Keto Channa Masala

Experience the rich and vibrant flavors of Keto Channa Masala, a low-carb twist on the classic Indian dish. This recipe swaps traditional chickpeas for tender cauliflower florets, creating a keto-friendly alternative without sacrificing the hearty, spiced essence of the original. Infused with a fragrant blend of cumin, garam masala, turmeric, and chili powder, and simmered to perfection in a velvety tomato and coconut milk base, this dish is a creamy, satisfying, and guilt-free indulgence. Ready in just 45 minutes, it's an easy and wholesome meal perfect for weeknight dinners or meal prepping. Serve it piping hot garnished with fresh cilantro, and pair it with cauliflower rice or keto flatbreads for a complete, flavorful feast.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 g Cauliflower florets
• 2 tablespoons Olive oil
• 1 medium Onion
• 3 Garlic cloves
• 1 inch Ginger
• 200 ml Tomato puree
• 100 ml Coconut milk
• 1 teaspoon Cumin seeds
• 1 teaspoon Garlic powder
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Chili powder
• 0.5 teaspoon Salt
• 2 tablespoons Fresh cilantro
• 1 tablespoon Lemon juice

Directions

Step 1

Break down the cauliflower into bite-sized florets, wash and drain them well.

Step 2

Finely chop the onion, and mince the garlic and ginger.

Step 3

Heat the olive oil in a large pan over medium heat. Add the cumin seeds and allow them to splutter for about 30 seconds.

Step 4

Add the chopped onions to the pan and sauté until they become soft and translucent, about 3-4 minutes.

Step 5

Add the minced garlic and ginger and stir for another 2 minutes until fragrant.

Step 6

Introduce the turmeric powder, ground coriander, garlic powder, garam masala, and chili powder to the pan. Stir them into the onion mixture taking care not to burn the spices.

Step 7

Pour in the tomato puree and cook the mixture for about 5 minutes until it thickens and the oil begins to separate slightly from the tomatoes.

Step 8

Add the cauliflower florets, season with salt, and stir well to coat them in the spice mixture.

Step 9

Pour in the coconut milk, stir, and bring the mixture to a gentle simmer.

Step 10

Cover the pan and cook on low heat for 15-18 minutes until the cauliflower becomes tender but remains firm.

Step 11

Finally, stir in the lemon juice and freshly chopped cilantro leaves.

Step 12

Serve hot, garnished with additional cilantro if desired, alongside keto-friendly flatbreads or cauliflower rice.

Nutrition Facts

Serving size	(1050.2g)

Amount per serving	% Daily Value*
Calories	634.9

Total Fat 31.2g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1441.9mg	0%
Total Carbohydrate 82.6g	0%
Dietary Fiber 20.0g	0%
Total Sugars 35.4g
Protein 18.4g	0%

Vitamin D 0IU	0%
Calcium 260.4mg	0%
Iron 9.9mg	0%
Potassium 3071.6mg	0%

*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.

Source of Calories

Fat: 41.0%

Protein: 10.7%

Carbs: 48.2%