Why You’ll Love This Recipe
This curry hits all the marks: it’s rich, flavorful, and fits into both vegan and keto diets without compromise. The coconut milk adds luxurious creaminess, while spices like turmeric, cumin, and coriander provide warmth and depth. It’s a one-pot meal, easy to customize with your favorite low-carb vegetables, and perfect for batch cooking or weeknight dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Coconut oil
- Onion, chopped
- Garlic, minced
- Fresh ginger, grated
- Full-fat canned coconut milk
- Zucchini, chopped
- Cauliflower florets
- Spinach or kale
- Bell pepper, sliced
- Curry powder or paste (sugar-free)
- Ground turmeric
- Ground cumin
- Ground coriander
- Salt and black pepper
- Fresh lime juice
- Fresh cilantro or parsley, for garnish
Directions
- Heat coconut oil in a large skillet or pot over medium heat.
- Add onion and sauté until soft, about 5 minutes. Stir in garlic and ginger, and cook until fragrant.
- Add curry powder, turmeric, cumin, and coriander. Stir to coat the aromatics in the spices.
- Pour in coconut milk and stir until smooth. Bring to a gentle simmer.
- Add zucchini, cauliflower, and bell pepper. Simmer for 15–20 minutes, or until vegetables are tender.
- Stir in spinach or kale and cook for another 2–3 minutes until wilted.
- Season with salt, pepper, and a splash of lime juice.
- Serve hot, garnished with fresh herbs.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: about 35 minutes
Variations
- Tofu Add-In: Add sautéed or baked tofu for extra plant-based protein.
- Spicy Version: Add a fresh chili or red pepper flakes for heat.
- Nutty Twist: Stir in a spoonful of almond butter for added richness.
- Different Veggies: Use mushrooms, broccoli, or green beans depending on what’s in season.
- Lemongrass Flavor: Add finely chopped lemongrass or lime zest for brightness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium-low heat, stirring occasionally.
You can also microwave individual portions in 1-minute intervals until hot.
This curry freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Is this curry really keto-friendly?
Yes, it’s made with low-carb vegetables and high-fat coconut milk, keeping it within keto macros. Avoid starchy veggies like potatoes or carrots.
Can I use light coconut milk?
Full-fat coconut milk is recommended for keto due to its higher fat content, but light can be used if you’re not strictly keto.
Is curry powder or paste better?
Either works! Just ensure your curry paste is sugar-free to stay keto-compliant.
Can I add protein?
Yes, add tofu, tempeh, or a keto-friendly vegan protein powder stirred in at the end.
How do I make it spicier?
Add fresh chili, cayenne pepper, or a spicy curry paste to dial up the heat.
Can I meal prep this curry?
Absolutely. It stores well and tastes even better the next day as the flavors develop.
What’s the best way to serve it?
Serve on its own, or over cauliflower rice or shirataki noodles for a heartier meal.
Can I use frozen vegetables?
Yes, just add them directly to the simmering curry—no need to thaw.
What’s a good substitute for coconut oil?
Avocado oil or olive oil work well, but coconut oil complements the flavors best.
Does this curry thicken as it cools?
Yes, it will thicken slightly. Add a splash of water or broth when reheating to loosen the texture.
Conclusion
Vegan Keto Coconut Curry is the perfect blend of bold flavor, creamy texture, and clean, low-carb ingredients. Whether you’re following a strict keto diet or just want a satisfying plant-based meal, this curry delivers comfort and nutrition in one easy pot. It’s simple to make, easy to adapt, and sure to become a staple in your healthy recipe rotation.
PrintVegan Keto Coconut Curry
Vegan Keto Coconut Curry is a rich, creamy, and low-carb one-pot dish made with coconut milk, warming spices, and nutrient-packed vegetables. Perfect for anyone following a vegan or ketogenic lifestyle, it’s flavorful, comforting, and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegan
Ingredients
- 1 tbsp coconut oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder or paste (sugar-free)
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 can (13.5 oz) full-fat coconut milk
- 1 small zucchini, chopped
- 2 cups cauliflower florets
- 1 bell pepper, sliced
- 2 cups spinach or kale
- Salt and black pepper to taste
- 1 tbsp fresh lime juice
- Fresh cilantro or parsley, for garnish
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add chopped onion and sauté for 5 minutes until softened.
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Add curry powder, turmeric, cumin, and coriander; stir to coat.
- Pour in coconut milk and stir until smooth. Bring to a simmer.
- Add zucchini, cauliflower, and bell pepper. Simmer for 15–20 minutes until vegetables are tender.
- Stir in spinach or kale and cook for 2–3 more minutes until wilted.
- Season with salt, pepper, and lime juice to taste.
- Serve hot, garnished with fresh herbs.
Notes
- Use full-fat coconut milk to keep it keto-friendly and creamy.
- For extra protein, add baked tofu or tempeh.
- Add chili or red pepper flakes for a spicier curry.
- This curry freezes well—ideal for meal prep.
- Serve over cauliflower rice or shirataki noodles for a low-carb meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 22g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
