Keto Indian Vegetable Curry

Indulge in the bold and aromatic flavors of this Keto Indian Vegetable Curry, a low-carb twist on a classic comfort dish. This recipe combines vibrant vegetables like cauliflower, bell peppers, and zucchini with a rich and creamy coconut milk-based sauce infused with traditional Indian spices such as turmeric, garam masala, and cumin seeds. Perfect for meal prep or weeknight dinners, this keto-friendly curry is packed with wholesome ingredients, easy-to-follow steps, and delivers just the right amount of heat thanks to fresh green chili. Ready in just 45 minutes, it's an ideal option for those looking for a flavorful, gluten-free, and dairy-free meal that doesn't compromise on taste. Garnished with fresh cilantro and a touch of lemon juice, this curry is as visually stunning as it is delicious—perfect for pairing with cauliflower rice or enjoying on its own.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Heat the coconut oil in a large pan over medium heat.

Step 2

Add the mustard seeds and cumin seeds. Sauté until the seeds start to pop.

Step 3

Add the chopped onion and cook until it becomes translucent.

Step 4

Stir in the minced garlic, grated ginger, and chopped green chili. Sauté for another 2-3 minutes.

Step 5

Add the coriander powder, turmeric powder, and garam masala, stirring well to combine with the onion mixture.

Step 6

Pour in the coconut milk and water, stirring to create a smooth sauce.

Step 7

Add the cauliflower florets, bell pepper, and zucchini slices. Stir well to coat the vegetables in the sauce.

Step 8

Season with salt and black pepper.

Step 9

Bring the mixture to a simmer and cover. Cook for 20-25 minutes, or until the vegetables are tender.

Step 10

Remove from heat and stir in chopped cilantro and lemon juice.

Step 11

Serve hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(1185.1g)

Amount per serving	% Daily Value*
Calories	617.3

Total Fat 32.9g	0%
Saturated Fat 23.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2655.6mg	0%
Total Carbohydrate 75.7g	0%
Dietary Fiber 16.6g	0%
Total Sugars 39.9g
Protein 13.7g	0%

Vitamin D 0IU	0%
Calcium 232.7mg	0%
Iron 8.0mg	0%
Potassium 2284.2mg	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: 45.3%

Protein: 8.4%

Carbs: 46.3%