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.

Course Dinner

Cuisine Indian

Keyword Keto Dinner, Keto Vegetable Curry, Low-Carb Indian Cuisine, Low-Carb Vegetable Korma

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 250kcal

Equipment

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

Ingredients

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

Instructions

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.

Notes

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.

Nutrition