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Vegan Keto Coconut Curry

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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.

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

  1. Heat coconut oil in a large pot over medium heat.
  2. Add chopped onion and sauté for 5 minutes until softened.
  3. Stir in garlic and ginger; cook for 1 minute until fragrant.
  4. Add curry powder, turmeric, cumin, and coriander; stir to coat.
  5. Pour in coconut milk and stir until smooth. Bring to a simmer.
  6. Add zucchini, cauliflower, and bell pepper. Simmer for 15–20 minutes until vegetables are tender.
  7. Stir in spinach or kale and cook for 2–3 more minutes until wilted.
  8. Season with salt, pepper, and lime juice to taste.
  9. 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

Find it online: https://thefamilycooking.com/vegan-keto-coconut-curry/