Indian cuisine is incomplete without curry. Yes, you can have curry on a keto diet. There are alot of curry recipes and styles. Here are some low carb keto indian curry recipes for you which you can have at home or in Indian restaurants.
Keto Indian Curry Recipes-
1.Keto Indian Chicken Curry–
Chicken curry is simple, easy and delicious. Something that has a decent amount of fat but is dairy free and also free from coconut milk or cream. Honestly this is a simple home style curry. It’s something you will will served in the home of an Indian family.Lots of healthy fats & easy to make. The low-carb and higher fats make the curry more flavorsome.
- 1 Full Chicken (Curry Cut)
- 100 grams Onion Finely diced
- 120 grams Tomato Finely diced
- 10 grams Ginger Garlic Paste 60 grams Full Fat Greek Yogurt
- One Tsp Salt
- One Tsp Turmeric
- 1 Tsp Kashmiri Red Chilli Powder
- 1 Tsp Coriander Powder
- one Tsp Cumin Powder
- 1/2 Tsp Garam Masala Powder
- 2 Tbsp Ghee
- 1 Tbsp Butter
- 1 Green Chilly
- Coriander for Garnish
- Juice of half a lime
- In a large bowl mix the yogurt, salt, turmeric, chili powder, coriander powder, garam masala powder, cumin powder, ginger garlic paste and lime juice. Marinate the chicken in this mixture and set aside.
- Heat the ghee in a heavy bottom saucepan and once it’s nice and hot add in the onions. Cook the onions slow and slow till they turn brown. As they start to turn brown add a tbsp of water, cook it out, repeat this process till the onions are broken down into a nice mushy goop.
- Then add in the green chilly. Also add in the tomatoes.
- Cook the tomatoes low and slow with the onion till they break down. Use the trick of adding a tablespoon of water, cooking it out and repeating the process.
- Once you have a nice paste mixture then add in the chicken and give everything a good mix. Make sure you waste none of the marinade and get everything into the pan.
- Cook the chicken for a few minutes of a high heat and then rinse out the marinade bowl with some water and add that to the saucepan. Bring to a boil and then lower the heat to medium and cover and cook for 15-20minutes till all the chicken is fully cooked.
- Mid way through the process open the lid and give everything a good stir.
- Once it’s done cooking finish with a tablespoon of butter and some fresh coriander and give it all a final good mix.
- Serve with cauliflower rice or Keto naan.
- Calories: 414
- Net Carbs: 4g
- Carbs: 5g
- Fat: 36g
- Protein: 20g
- Fiber: 1g
2. Keto Madras Beef Curry-
A sweet, spicy, and comforting keto Madras beef curry made in the slow cooker and served with cashews and cilantro.A little sweet, comfortingly spicy, and with a punch of coconut – this keto friendly beef curry recipe is really satisfying
- 2.5 lb Chuck Roast
- 6 Tbsp Coconut Milk Powder
- 2 cups water
- 3 Tbsp Red Curry Paste
- 5 cardamom pods, cracked
- 2 Tbsp Thai fish sauce
- 1 Tbsp dried onion flakes
- 2 Tbsp dried thai chilis (or fresh red chilis)
- One Tbsp granulated sugar substitute
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- one Tbsp ground ginger
- 2 Tbsp coconut milk powder
- 1 Tbsp red curry paste
- 2 Tbsp granulated sugar substitute
- one-fourth tsp xanthan gum (optional)
- 1/4 cup cashews, roughly chopped
- 1/4 cup fresh cilantro, chopped
- Place the raw beef in a large slow cooker.
- Add the 6 Tbsp coconut milk, water, 3 Tbsp red curry paste, fish sauce, cardamom pods, onion flakes, chilis, 1 Tbsp sweetener, cumin, coriander, cloves, nutmeg, and ginger.
- Cover and cook on high for about 5 hours (or low for 8).
- Just before serving, scoop out the meat to another dish.
- Then whisk into the sauce the 2 Tbsp coconut milk powder, 1 Tbsp curry paste, 2 Tbsp sweetener, and 1/4 tsp xanthan gum (if using).
- Break the meat into pieces and stir into the sauce, along with the chopped cashews.
- Garnish with chopped cilantro before serving.
- Recommended to serve over the Coconut Lime Cauliflower Rice for a complete meal.
Nutrition info per serving :
- Calories- 351
- Fat- 22g
- Carbs- 5g net
- Protein – 26g
3. Low carb vegetable curry-
Everyone needs a good vegetable curry recipe in their life. This is my keto vegan version and it’s a winner guys. It’s full of nourishing goodness and perfectly spiced to give a little kick without being too hot. You can of course addw more chilli if you’re hardcore! It’s low in carbs and high in nutrients, especially electrolytes, thanks to a combination of 6 vegetables, plus lots of healthy fats.
- ¼ cup vegan butter
- ½ green bell pepper, thinly sliced
- Two scallions, thinly sliced, white and green parts kept separate
- 2 garlic cloves, thinly sliced
- 2½ tablespoons vegan red curry paste
- One medium zucchini, diced
- One medium carrot, diced
- 1½ cups unsweetened full-fat coconut milk
- 1 cup vegetable stock
- 2 tablespoons unflavored vegan protein powder
- 2 tablespoons natural unsweetened peanut butter
- 4 drops liquid stevia
- 1 teaspoon sea salt
- Freshly ground black pepper
- 16 ounces extra-firm tofu, cut into medium dice
- 1 cup baby spinach
- ¼ cup chopped fresh cilantro, plus more for serving
- 4 tablespoons coconut oil, melted
- In a large pot, melt the butter over medium heat. Add the bell pepper, scallion whites and garlic; cook until fragrant, about 1 minute. Add the curry paste and cook, stirring constantly, until fragrant, about 1 minute.
- Stir in the zucchini, carrot, coconut milk, vegetable stock, protein powder, peanut butter, stevia, salt and black pepper. Bring to a boil, then reduce the heat to medium-low and simmer uncovered until the vegetables are tender, 8 to 10 minutes. Taste and adjust the seasoning if necessary.
- Add the tofu and simmer for 5 minutes to warm through. Add the spinach and cilantro to wilt. Taste and adjust the seasoning if necessary.
- Divide the curry among four bowls. Drizzle 1 tablespoon melted coconut oil over each portion. Sprinkle with the scallion greens and more cilantro.
Nutrition info :
- Calories- 425
- Fat- 33 g
- Protein- 18 g
- Carbs- 10 g
- Sugar- 2g
4. Low carb Indian Egg Curry-
The Vegetarian Ketogenic Diet is becoming more and more widely used and with it comes the demand of meat-free meals. A great Keto Vegetarian dish is our Low Carb Indian Boiled Egg Curry.Low Carb Indian Boiled Egg Curry is a mild to medium heat dish, depending on the type and size of the chili you use. It’s a widely known fact that curries taste better the next day once the spices have had time to release their flavors, if you feel the same way, make your curry sauce the day before.
- 3 tablespoons Ghee
- 1 small Onion diced
- 2 cloves garlic roughly chopped
- One serrano chili pepper roughly chopped
- 1 teaspoon turmeric
- 1 teaspoon Garam Masala
- half teaspoon Ginger ground
- Half teaspoon coriander ground
- 1/2 teaspoon Cumin ground
- 1/4 cup Tomato Puree
- 1/2 teaspoon Pepper
- 1 teaspoon Salt
- 14 ounces Coconut Cream
- 2 cups green beans trimmed and cut
- 8 eggs boiled and peeled
- 1 tablespoon Cilantro
- 1 tablespoon flaked almonds
- Place a medium size saucepan over medium heat.
- Add 2 tablespoons of the ghee to the saucepan. Add the onion, garlic and chilli and sauté until the onion begins to look translucent.
- Turn the heat down to low and add the turmeric, garam masala, ginger, coriander and cumin. Gently cook until fragrant, around 5 minutes.
- Add the tomato puree, salt and pepper and cook for another 2 minutes.
- Add the coconut cream and bring the curry up to a simmer. Simmer for 10 minutes.
- While the curry sauce is simmering place the remaining 1 tablespoon of ghee into a frying pan over medium heat.
- When the ghee is hot add the boiled eggs and gently fry until the outside are brown and crisp. This will help the curry sauce to stick to the normally slippery egg white.
- Add the crispy boiled eggs to the curry sauce along with the green beans and simmer for 5-8 minutes.
- Serve the curry over Low Carb Cauliflower Rice, garnished with the chopped cilantro and flaked almonds.
- Calories: 511kcal
- Carbohydrates: 11g
- Protein: 17g
- Fat: 46g
5. Keto Indian Curry Paneer Tray bake-
To make this vegetarian low-carb curry, you need paneer, an Indian-style curd cheese, and omitted the cashew. The yoghurt-based keto curry sauce though has been kept and used to slather the vegetables and paneer before they are baked in a hot oven. This dish is different so a must try for keto dieters especially for vegetarians.
- 250 g paneer cheese
- 1 small red pepper
- 2 cups button mushrooms
- 1 cup green beans, trimmed
- 3 spring onions
- One tbsp curry powder
- 1/8 tsp garlic powder
- a tsp garam masala powder
- 1/2 cup plain full-fat yoghurt or sour cream
- 3 tbsp olive oil or melted virgin coconut oil or ghee
- one tbsp water
- 1/2 tsp sea salt
- 1/4 tsp freshly ground pepper
- 4 tbsp plain full-fat yoghurt or sour cream, to serve (60 g/ 2.1 oz)
- fresh cilantro (coriander), to serve
- Preheat oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). Combine the spices, salt and pepper in a bowl and mix well.
- Add the yoghurt, 2 tablespoons of oil and water. Stir to make a paste. If you use ghee or coconut oil it will solidify when combined with cold ingredients but that’s ok.
- Cut the paneer into cubes 2 x 2 cm/ 0.8 x 0.8 inch. Prepare the vegetables — trim the woody ends of the green beans; cut the top of the pepper and remove seeds, then cut into cubes; halve the mushrooms, and remove the green ends from the spring onion and cut the white part in half.
- Add the vegetables and paneer to the curry paste and stir until they are evenly coated.
- Brush the bottom of a baking tray or dish with the remaining oil, and add the ingredients.
- Cook for 30 to 35 minutes or until edges of vegetables and paneer are starting to brown.
- Best served immediately with a dollop of full-fat yogurt or sour cream and fresh coriander. Store in the fridge for up to 4 days. Reheat before serving.
Nutrition Info :
- Calories- 387
- Net carbs- 8.1 g
- Fat- 30.3 g
- Protein- 19.9 g
6. Keto Indian Shrimp Curry–
An Indian Shrimp Curry which is Keto-fied! It is packed with some mouthwatering flavours that you’d polish off the dish in a matter of minutes! This Keto Indian Shrimp Curry is a version of the Kerala Style Stew prepared in creamy coconut milk. It is also Dairy-free, Whole-30, and Paleo-friendly!
- 200 gms Shrimp, de-shelled and cleaned (medium or large)
- 1/2 tsp Turmeric powder
- 1/2 tsp Pepper, ground
- Salt, to taste
For curry :
- 2 tbsp Coconut oil + 1 tsp
- 1 spring of Curry leaves
- 2-3 Dry Red chilies
- 1 tbsp Garlic, chopped
- 1 tsp Ginger paste
- 1/2 cup Shallots, sliced
- One cup Think Coconut Milk
- 1 tsp Pepper, ground
- 1/2 tsp Garam Masala
- 1/2 tsp Fennel powder
- Salt, to taste
- Marinate the shrimp in salt, turmeric powder and pepper powder.
- In a pan, heat 2 tablespoon of coconut oil and shallow fry the marinated shrimp. This will take a couple of minutes depending on the size of the shrimp. Remove and keep aside.
- To the same pan, add curry leaves, dry red chilies and garlic. When the garlic is slightly browned, add shallots and ginger paste. Saute well.
- Add fried shrimp when the shallots are cooked well. Mix.
- Add thin coconut milk and mix again. Cover and cook for about seven minutes.
- Add salt, garam masala, pepper powder, and fennel powder. Mix well and cook for another couple of minutes.
- Add a teaspoon of coconut oil and remove from heat. Serve after five minutes.
Nutrition info :
- Calories- 417
- Carbs- 7g
- Fats- 33g
- Protein- 26g
- Fiber- 3g
- Sugar- 1g
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