This Keto Indian Dal makes an excellent low-carb vegetarian or vegan meal on its own or as a side dish for your favorite mains.
Regular Indian Dal is delicious, but it is high carb due to the lentils – this recipe is the next best thing. We use low-carb cauliflower rice in a rich, spicy sauce that has a little kick to it.
This Keto Indian Dal recipe serves eight. One serve is one cup.
Keto Cauliflower Curry Ingredients
- 2 tablespoons of Coconut Oil
- 1 Onion, diced
- 2 clove of Garlic, minced
- 2 teaspoons of Ginger, minced
- 2 teaspoons of Black Mustard Seeds
- 2 teaspoons of Garam Masala
- 1 teaspoon of Cumin, ground
- 1 teaspoon of Turmeric, ground
- 1 teaspoon of Chili Powder
- 1 teaspoon of Salt
- 5 cups of Cauliflower Rice, both fresh and frozen, are suitable
- 1 cup of Coconut Cream
- ½ cup of Vegetable Stock
- 2 Tomatoes, diced
- 2 tablespoons of Cilantro, finely chopped
- ⅓ cup of Unsweetened Coconut Yogurt
How to Make Keto Indian Dal Cauliflower Curry
- Place a large saucepan over high heat, and add the onion, garlic, and ginger. Saute for 2-3 minutes until the onion starts to turn translucent.
- Add the mustard seeds, followed by the garam masala, cumin, turmeric, chili, and salt. Cook for another 2 minutes until fragrant.
- Add the cauliflower rice and mix to coat in the spices.
- All the coconut cream and stock, mix well.
- Bring to a simmer and cook, stirring occasionally for about 10 minutes until the cauliflower rice has softened.
- Stir in the tomato and simmer for another 5 minutes.
- Taste and add additional salt, if required.
- Serve topped with chopped cilantro, and a dollop of coconut yogurt.
Keto Cauliflower Curry – Indian Dal
This Keto Cauliflower Dal recipe is a delicious low carb and vegan meal to enjoy for lunch or dinner.
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Print Pin EmailServings: 8 servings
Calories: 176kcal
Unit Conversion
Ingredients
- 2 tablespoons Coconut Oil
- 1 Onion diced
- 2 cloves Garlic minced
- 2 teaspoons Ginger minced
- 2 teaspoons Black Mustard Seeds
- 2 teaspoons Garam Masala
- 1 teaspoon Cumin ground
- 1 teaspoon Turmeric ground
- 1 teaspoon Chili Powder
- 1 teaspoon Salt
- 5 cups Cauliflower Rice both fresh and frozen are suitable
- 1 cup Coconut Cream
- ½ cup Vegetable Stock
- 2 Tomatoes diced
- 2 tablespoons Cilantro finely chopped
- ⅓ cup Unsweetened Coconut Yogurt
Instructions
- Place a large saucepan over high heat, add the onion, garlic, and ginger. Saute for 2-3 minutes until the onion starts to turn translucent.
- Add the mustard seeds, followed by the garam masala, cumin, turmeric, chili and salt. Cook for another 2 minutes until fragrant.
- Add the cauliflower rice and mix to coat in the spices.
- All the coconut cream and stock, mix well.
- Bring to a simmer and cook, stirring occasionally for about 10 minutes until the cauliflower rice has softened.
- Stir in the tomato and simmer for another 5 minutes.
- Taste and add additional salt, if required.
- Serve topped with chopped cilantro, and a dollop of coconut yogurt.
Video
Keto Indian Dal Recipe – Low Carb Curry with Cauliflower
Nutrition
Serving: 180g | Calories: 176kcal | Carbohydrates: 8g | Protein: 4g | Fat: 15g | Saturated Fat: 12g | Sodium: 329mg | Potassium: 514mg | Fiber: 4g | Sugar: 3g | Vitamin A: 341IU | Vitamin C: 55mg | Calcium: 39mg | Iron: 2mg
How To Store Indian Dal
Store Indian Dal in the fridge for up to 3 days or freeze for up to 3 months.
Looking for more delicious Keto Curries? Try our;
To make a larger batch of this Keto Indian Dal adjust the servings in the recipe card above.
