Keto Vegan Indian Curry Recipe with Bok Choy

Keto Vegan Indian Curry Recipe with Bok Choy


  • 2 tablespoons Coconut Oil or olive oil
  • 1 Onion peeled, finely diced
  • 2 cloves Garlic Clove peeled, finely chopped
  • 1 tablespoon Curry Powder
  • ½ teaspoon Ground Turmeric
  • ½ teaspoon Ground Fenugreek
  • 1 tablespoon Fresh Grated Ginger
  • 2 Bok Choy washed, feet removed, roughly chopped (400g, 14 oz)
  • 14 oz Unsweetened Coconut Milk 400 ml or full fat coconut cream
  • ½ cup Vegetable Stock
  • Lemon Juice
  • Fresh Cilantro
  • Chili Flakes


  1. Heat oil in a large skillet, add onions and garlic. Stir fry for 1-2 minutes maxi or until fragrant and golden.

  2. Add all the ground spices: curry powder, turmeric, fenugreek, and grated ginger. Stir fry 30 seconds - 1 minute until fragrant.

  3. Add the roughly chopped Bok Choy and toss with tongs until it wilts then cover, reduce to medium/low heat and simmer 3-4 minutes.

  4. Uncover and cook for 3 - 4 minutes on high/medium heat to evaporate the vegetable juice slightly.

  5. Stir in coconut milk, vegetable stock and continue cooking for 10 more minutes until a thick liquid reduces.

  6. Serve with a squeeze of lemon juice, chili flakes, and fresh coriander.

  7. Serve 2 people, serve each portion with some Cauliflower Rice or 200g (7oz) of konjac noodles (this adds about 1g net carb to the meal)

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