Keto recipes for Indian
Rich curries with coconut milk, cream and warm spices: Indian-inspired keto recipes served with cauliflower rice instead of basmati or naan.
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Keto Pumpkin Chicken Curry with Coconut Milk and Spinach
Keto pumpkin curry with chicken thighs, Hokkaido, red curry paste, coconut milk and spinach: approx. 8 g net carbs and 46 g fat per serving, done in 45 minutes.
Keto Lamb Curry with Coconut Milk and Spinach
Keto lamb curry with coconut milk, spinach, ginger and garam masala: approx. 7 g net carbs, 56 g fat and 42 g protein per serving, an Indian braise in 75 min.
Keto Salmon Curry with Coconut Milk and Spinach
Creamy salmon curry with coconut milk and baby spinach, approx. 5 g net carbs and 48 g fat. Ready in 25 minutes with frozen salmon; fresh works just as well.
Keto Butter Chicken Skillet with Tomato Cream Sauce
Keto Butter Chicken Skillet: chicken in a creamy tomato cream sauce with garam masala, ginger and butter, just 6 g net carbs and 42 g fat in 25 minutes.
Keto Cauliflower Tikka Masala with Creamy Coconut Milk Sauce
Vegan keto cauliflower tikka masala: roasted cauliflower in a spiced coconut milk and tomato sauce with garam masala, just 7 g net carbs, 34 g fat, ready in 30 min.
Keto Spinach Coconut Dal - Vegan, Warming & Filling
Vegan keto spinach coconut dal: creamy lentil-free dal with coconut milk, spinach, turmeric and hemp seeds. Only 6 g net carbs, 38 g fat, ready in 20 min.
Keto Chicken Tikka Masala with Cauliflower Rice
Keto chicken tikka masala: approx. 56 g protein, 9 g net carbs and 42 g fat - an Indian-inspired keto lunch without rice, served with cauliflower rice, ready in 30 minutes.
About this category
Indian cuisine might seem difficult for keto because rice, lentils and flatbreads are everyday staples. Yet many of the most popular curries are built on meat, vegetables, tomatoes, cream, yogurt or coconut milk and a generous spice blend, which suits a low-carb plate well. The butter chicken skillet with tomato cream sauce and chicken tikka masala with cauliflower rice are good starting points if you are new to this category.
Coconut milk plays a big role here, from a lamb curry with spinach to a salmon curry and a vegetable-based cauliflower tikka masala. It makes sauces creamy and filling without dairy, which helps if you avoid milk products. A spinach coconut dal rounds things out as a vegan option for meat-free days.
Ready-made curry pastes and simmer sauces often contain sugar or starch, so it pays to read labels or toast your own spices. Ground turmeric, cumin, coriander, garam masala, ginger and fresh garlic cloves cover most recipes. Serve with cauliflower rice, a cucumber raita or sautéed spinach, and keep in mind that curries usually taste even better reheated the next day.