Discover the Ultimate Low-Carb Vegetable Korma Recipe for Keto Dieters

Indulge in a Creamy, Keto-Friendly Delight: Low-Carb Vegetable Korma

Embark on a culinary journey that satisfies your cravings for rich, aromatic Indian cuisine without straying from your keto goals. The Low-Carb Vegetable Korma is a delectable dish that brings together a medley of fresh vegetables and spices, all simmered in a creamy coconut milk sauce. This recipe is not just a treat to your taste buds but also aligns perfectly with a ketogenic lifestyle, offering a sumptuous dinner option that’s both low in carbohydrates and high in healthy fats.

Whether you’re strictly following a keto diet or simply trying to reduce your carb intake, this Vegetable Korma is an excellent choice. It’s packed with flavor, easy to prepare, and can be customized to your liking. Plus, it’s a great way to incorporate more vegetables into your diet in a delicious and satisfying way.

Low-Carb Vegetable Korma

A Personal Take on the Classic Vegetable Korma

As someone who adores the complexity of Indian cuisine but also values a ketogenic lifestyle, I’ve always sought ways to marry the two. This Low-Carb Vegetable Korma is the fruit of that labor, a dish that stands as a testament to the idea that you don’t have to sacrifice flavor for nutrition. The key to this recipe’s success lies in its carefully selected ingredients, each contributing to the overall richness and depth of the dish while keeping carbs in check.

The foundation of this korma is a variety of fresh, low-carb vegetables like cauliflower, zucchini, and bell peppers. These not only add a spectrum of textures and flavors but are also packed with essential vitamins and minerals. The use of full-fat coconut milk and coconut oil ensures that the dish is satisfying and in line with the high-fat requirements of a keto diet. Aromatic spices like garam masala, turmeric, and cumin seeds are not just for taste; they also offer anti-inflammatory benefits and aid in digestion.

One of the great things about this recipe is its versatility. It’s a canvas for your culinary creativity, allowing you to add or substitute vegetables as you please. This dish is a celebration of traditional flavors and modern dietary needs, making it a staple for anyone looking to enjoy Indian cuisine without the carb overload.

Keto Vegetable Curry Preparation

Mastering the Method for Perfect Low-Carb Vegetable Korma

Creating the perfect Low-Carb Vegetable Korma is about more than just following a recipe; it’s about understanding the nuances that make a good dish great. The first step is to ensure that your spices are fresh and potent. Toasting the cumin seeds in coconut oil releases their nutty aroma, which is a signature scent of this dish. When sautéing the onions, patience is key; allow them to become translucent to build a sweet, mellow base for the other flavors to meld into.

When adding the garlic and ginger, be careful not to burn them. These ingredients are crucial for achieving the authentic taste of korma, and they should be fragrant but not bitter. As you sprinkle in the spices, stir continuously to prevent clumping and to allow each spice to awaken and bloom. This is where the magic happens, as the spices infuse the oil and create a richly flavored paste that will coat the vegetables.

As you add the vegetables to the sauce, ensure they are cut into even-sized pieces for uniform cooking. The simmering process should be gentle; a vigorous boil can break down the vegetables too much and result in a mushy texture. Remember, the vegetables should retain a slight bite to contrast the creamy sauce. Lastly, always taste and adjust the seasoning before serving. The balance of spices is personal and can be tweaked to your preference.

Simmering Keto Vegetable Curry

Variations to Spice Up Your Korma

Spinach and Mushroom Korma

For a green twist, stir in some fresh spinach and sautéed mushrooms towards the end of cooking. The earthiness of the mushrooms complements the spices beautifully, while the spinach adds a pop of color and an extra dose of nutrients.

Paneer or Tofu Korma

Add cubes of paneer or tofu to the korma for a boost of protein. Paneer will lend a rich, creamy texture, while tofu will absorb the flavors of the sauce, making each bite a delightful experience.

Chicken or Shrimp Korma

If you’re not vegetarian, consider adding cooked chicken or shrimp to the korma. Both options pair well with the creamy sauce and spices, offering a non-vegetarian twist to this classic dish.

Substitutions for a Tailored Korma Experience

Understanding that dietary needs and preferences vary, here are some substitutions to help tailor the Low-Carb Vegetable Korma to your taste:

Coconut Milk Alternatives: If you’re not a fan of coconut milk or are looking for a lighter option, almond milk or heavy cream can be used. Keep in mind that heavy cream will result in a richer, thicker sauce.

Low-Carb Sweeteners: To add a hint of sweetness without the carbs, consider using a keto-friendly sweetener like erythritol or stevia in place of traditional sugar or honey.

Spice Adjustments: The heat level of this dish is customizable. If you prefer a milder korma, reduce the amount of chili powder, or for a spicier kick, add more according to your taste.

Frequently Asked Questions

Can I make this dish ahead of time? Yes, the Low-Carb Vegetable Korma can be made ahead of time and stored in the refrigerator for up to 3 days, making it a great meal prep option.

Is this dish freezer-friendly? Absolutely, you can freeze the korma for a longer shelf life. Just be sure to thaw and reheat it gently to maintain the texture of the vegetables.

How can I thicken the sauce if it’s too thin? If the sauce is too thin, let it simmer uncovered for a few extra minutes to reduce, or add a small amount of xanthan gum to thicken it without adding carbs.

Can I use frozen vegetables? Yes, frozen vegetables are a convenient alternative to fresh ones. Just be sure to thaw and drain them well to avoid adding extra moisture to the dish.

What can I serve with this korma to keep it keto-friendly? Serve the korma with cauliflower rice or a side of keto naan for a complete meal that stays within your carb limits.

Low-Carb Vegetable Korma

A rich, creamy, and utterly satisfying Low-Carb Vegetable Korma that will delight your taste buds without compromising your dietary goals. This dish is a perfect blend of tender vegetables and aromatic spices, simmered in a luscious coconut milk-based sauce. It's ideal for anyone following a ketogenic lifestyle or simply looking for a healthier, low-carb meal option.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Cuisine Indian
Servings 4 servings
Calories 250 kcal


  • Large skillet or frying pan
  • Chopping board
  • Knife
  • Measuring cups and spoons
  • Stirring Spoon


  • 1 medium cauliflower (1 lb / 450g), cut into florets
  • 2 medium zucchinis (1 lb / 450g), sliced
  • 1 red bell pepper (7 oz / 200g), chopped
  • 1 yellow bell pepper (7 oz / 200g), chopped
  • 1 large onion (6 oz / 170g), finely diced
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1 can full-fat coconut milk (13.5 oz / 400ml)
  • ¼ cup tomato paste (60ml)
  • 2 tablespoons coconut oil
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon cumin seeds
  • ½ teaspoon ground coriander
  • ½ teaspoon chili powder adjust to taste
  • Salt to taste
  • Fresh cilantro (coriander) chopped for garnish


  • Heat the coconut oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for about 30 seconds.
  • Add the onions to the skillet and sauté until they turn translucent, about 5 minutes.
  • Stir in the garlic and ginger, cooking for another 2 minutes until fragrant.
  • Sprinkle in the garam masala, turmeric, ground coriander, and chili powder. Stir well to coat the onions and cook for 1 minute to release the flavors.
  • Mix in the tomato paste and cook for another 2 minutes.
  • Pour in the coconut milk and bring the mixture to a gentle simmer.
  • Add the cauliflower, zucchinis, and bell peppers to the skillet. Season with salt and stir well to ensure the vegetables are coated in the sauce.
  • Cover the skillet with a lid and let the korma simmer for about 15 minutes, or until the vegetables are tender but still have a slight bite to them.
  • Check the seasoning and adjust if necessary. If the sauce is too thick, you can add a little water to reach your desired consistency.
  • Garnish with fresh cilantro before serving.


For an even lower carb count, you can reduce or omit the onion and tomato paste.
Feel free to swap out or add other low-carb vegetables such as spinach, mushrooms, or green beans.
To add protein to the dish, consider including paneer (Indian cottage cheese) or tofu for a vegetarian option, or cooked chicken or shrimp for non-vegetarian variations.
This dish can be stored in the refrigerator for up to 3 days or frozen for a longer shelf life.


Calories: 250kcalCarbohydrates: 18gProtein: 6gFat: 19gFiber: 5gNet Carbs: 13g
Keyword Keto Dinner, Keto Vegetable Curry, Low-Carb Indian Cuisine, Low-Carb Vegetable Korma
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