Low Carb Indian Vegetable Curry

Experience a vibrant and flavorful journey with this Low Carb Indian Vegetable Curry, a healthy twist on a classic favorite! Packed with nutrient-rich vegetables like cauliflower, zucchini, bell pepper, eggplant, and fresh spinach, this curry is simmered in a creamy, spiced coconut milk base infused with aromatic curry powder, cumin, coriander, and turmeric. This dish is not only low in carbs but also dairy-free and vegan, making it perfect for various dietary lifestyles. Ready in just 45 minutes, it's a quick and satisfying option for a wholesome weeknight dinner. Serve it on its own or pair it with cauliflower rice for a guilt-free Indian-inspired feast. Full of bold flavors and comforting textures, this curry is a must-try for anyone seeking a lighter yet delicious meal!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Chop the cauliflower florets into bite-sized pieces. Dice the zucchini, bell pepper, and eggplant into small cubes. Set aside.

Step 2

Heat the coconut oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.

Step 3

Add the ginger-garlic paste to the pan and sauté for another 1-2 minutes until fragrant.

Step 4

Stir in the canned diced tomatoes and cook for 5 minutes, allowing the mixture to thicken slightly.

Step 5

Add the curry powder, ground cumin, ground coriander, turmeric powder, salt, and black pepper. Stir well to combine the spices with the tomato mixture.

Step 6

Add the cauliflower, zucchini, bell pepper, and eggplant to the pan. Stir to coat the vegetables with the spice mixture.

Step 7

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.

Step 8

Once the vegetables are cooked through, add the fresh spinach and stir until wilted, about 2 minutes.

Step 9

Stir in the lemon juice and garnish with chopped fresh cilantro before serving.

Step 10

Serve the curry hot, and enjoy your low-carb Indian vegetable curry!

Nutrition Facts

Serving size	(1850.1g)

Amount per serving	% Daily Value*
Calories	885.5

Total Fat 43.3g	0%
Saturated Fat 26.7g	0%
Polyunsaturated Fat 4.4g
Cholesterol 8mg	0%
Sodium 6709.5mg	0%
Total Carbohydrate 114.1g	0%
Dietary Fiber 33.4g	0%
Total Sugars 67.4g
Protein 21.3g	0%

Vitamin D 0IU	0%
Calcium 448.2mg	0%
Iron 15.3mg	0%
Potassium 3721.3mg	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: 41.8%

Protein: 9.1%

Carbs: 49.0%