When I switched to a more plant based way of eating I fell in love with vegetarian Indian foods. The delicious hearty meals and exotic spices totally made up for the long cooking times and sinks full of dishes. I love how many options there are when it comes to eating vegetarian.
Unfortunately, when I switched to a ketogenic lifestyle many of the staples I had grown accustomed to were no longer allowed. No more chickpeas, lentils, beans, rices, or flatbreads. My large stash of Indian spices sat lonely and unused in a cupboard corner. I longed for the rich fragrances to fill my kitchen once again. Over time I have now collected quite a few amazing recipes. Here is one of my faves!
Based off of a chicken recipe I found online, I tweaked it to my tastes and made it completely vegetarian by adding zucchini and mushrooms instead.
Unfortunately I can’t find the original recipe or I’d happily link to it here. If you notice this recipe being very similar to yours, please contact me as I’d love to give you credit! I hope you love this vegetarian keto korma as much as I do!
It’s also vegan, as long as you don’t add butter at the end!
This cauliflower based vegetarian korma is low carb and keto friendly. This is an easy and exotic Indian dish. It's rich, creamy, mildly spiced, and extremely flavourful. Serve on it's own with butter and salt, add to cauli rice, or serve with keto naan!
10 minPrep Time
1 hrCook Time
1 hr, 10 Total Time
1 head cauliflour
½ tsp tumeric
1 tbsp coconut oil
½ tsp black mustard seeds
½ tsp fenugreek seeds
½ tsp cumin seeds
½ tsp ginger powder, or ½ tbsp fresh
½ tsp onion powder
2 garlic cloves or 1 tsp minced garlic
1 med tomato, diced
½ tsp tumeric (again)
1 tsp paprika
1 tsp chilli powder
1 can coconut milk, set in fridge
10 g dessicated coconut
1 tsp salt
200g sliced mushrooms
200g sliced zucchinni
2 tbsp coconut or olive oil
2 tsp garam masala
2 cups chopped spinach
To serve: 1-2 tbsp butter & salt to taste (optional)
Make sure you put one can of coconut milk into the fridge for a couple of hours before cooking.
First prep your veggies & garlic. Cut your cauliflower into med sizes florets, and dice the medium tomato. Mince garlic and ginger if using fresh.
Next, add cauliflower florets to a med sized pot. Fill with water until just covering. Add 1/2 tsp tumeric and 1/4 tsp salt. Bring to a boil and cook for 5 mins.
Meanwhile, In a large pot, heat 1 tbsp coconut oil on med-low heat. Add black mustard seeds, fenugreek seeds, & cumin seeds. stir until aromatic, about 1 min.
Add ginger & onion powder, stir about 1 min. Add garlic cloves & diced tomato. Stir and cook down until it tomatoes break down into a sauce. Add ½ tsp tumeric, paprika & chilli powder.
While the tomato sauce is cooking, drain cauliflower with a strainer over a bowl, saving the liquid. Add 1/2 the cauliflower to a blender or food processor.
Add 1/2 the can of coconut milk (the solid top part) to the blender. Add coconut & salt to the blender and blend together until a thick, rich paste forms. Add the second half of the coconut milk to the tomato sauce.
Add blended mixture to the tomato sauce, stir, and then add the rest of the cauliflower.
In a large pan or wok, heat coconut or olive oil. Add mushrooms, zucchini, & garam masala. Stir to coat, and saute for 3 mins. Add to large with sauce.
Add 1/2 to 1 cup of the tumeric water & simmer for 30 mins. Add 2 cups chopped spinach at the end, and cook for another 2 mins until spinach is wilted.
Serve hot by itself or over cauli rice. I like to add 1-2 tbsp of butter and salt to taste.
Cuisine: Indian |Recipe Type: Vegetarian
Amount Per Serving (without butter & salt added or cauli rice) -
Total Fat 17.9 g.
Total Carbohydrate 15.0 g.
Dietary Fiber 5.0 g.
Net Carbs 10.0g.
Sugars 5.0 g.
Protein 6.2 g.