Keto Cauliflower Curry – Indian Dal

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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

1. 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.
2. Add the mustard seeds, followed by the garam masala, cumin, turmeric, chili, and salt. Cook for another 2 minutes until fragrant.
3. Add the cauliflower rice and mix to coat in the spices.
4. All the coconut cream and stock, mix well.
5. Bring to a simmer and cook, stirring occasionally for about 10 minutes until the cauliflower rice has softened.
6. Stir in the tomato and simmer for another 5 minutes.
7. Taste and add additional salt, if required.
8. 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.

5 from 4 votes

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Course: Dinner, Lunch, Main Course

Cuisine: Indian

Cook Time: 15 mins

Total Time: 15 mins

Servings: 8 servings

Calories: 176kcal

Author: Matt

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

US Customary – Metric

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;

• Keto Egg Curry
• Keto Butter Chicken
• Keto Coconut Shrimp Curry
• Keto Thai Green Curry

To make a larger batch of this Keto Indian Dal adjust the servings in the recipe card above.

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