Let’s be honest—when you’re following a keto diet, sometimes you crave something warm, comforting, and packed with flavor. That’s where these keto curry recipes come in! They’re perfect for quick weeknight dinners, loaded with spices and creamy sauces, but completely low-carb. Get ready to satisfy those curry cravings without derailing your diet. Dive into these 19 delicious options and find your new favorite!
Coconut Chicken Keto Curry
Dinner just got more exciting with this creamy coconut chicken curry that’s completely keto-friendly. Packed with flavor and ready in under 30 minutes, it’s perfect for busy weeknights when you want something satisfying without the carbs.
Ingredients
– 1.5 lbs boneless chicken thighs
– 1 tbsp coconut oil
– 1 medium yellow onion
– 3 cloves garlic
– 1 tbsp fresh ginger
– 2 tbsp curry powder
– 1 tsp turmeric
– 1/2 tsp cayenne pepper
– 1 can (13.5 oz) full-fat coconut milk
– 1 cup chicken broth
– 1 tbsp fish sauce
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup fresh cilantro
– 1 lime
Instructions
1. Cut 1.5 lbs boneless chicken thighs into 1-inch cubes.
2. Heat 1 tbsp coconut oil in a large skillet over medium-high heat until shimmering.
3. Add chicken pieces in a single layer and cook for 4 minutes without moving.
4. Flip chicken and cook for another 4 minutes until golden brown on both sides.
5. Remove chicken from skillet and set aside on a plate.
6. Dice 1 medium yellow onion and add to the same skillet.
7. Cook onion for 3 minutes until softened and translucent.
8. Mince 3 cloves garlic and 1 tbsp fresh ginger, then add to skillet.
9. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
10. Add 2 tbsp curry powder, 1 tsp turmeric, and 1/2 tsp cayenne pepper to the skillet.
11. Toast spices for 30 seconds while stirring to release their oils and deepen flavor.
12. Pour in 1 can (13.5 oz) full-fat coconut milk and 1 cup chicken broth.
13. Scrape the bottom of the skillet to incorporate any browned bits into the sauce.
14. Bring mixture to a simmer and cook for 5 minutes to thicken slightly.
15. Return cooked chicken to the skillet along with any accumulated juices.
16. Add 1 tbsp fish sauce, 1/2 tsp salt, and 1/4 tsp black pepper.
17. Simmer for 8 minutes until chicken is cooked through and sauce has thickened.
18. Chop 1/4 cup fresh cilantro and juice 1 lime.
19. Stir cilantro and lime juice into the finished curry just before serving. Get ready for a rich, velvety sauce that clings perfectly to the tender chicken pieces. The coconut milk creates a luxurious base while the spices provide just enough heat to keep things interesting. Serve over cauliflower rice or with keto-friendly naan for a complete meal that feels indulgent yet stays within your macros.
Spicy Shrimp and Cauliflower Curry
Kick off your weeknight dinner with this bold, one-pot curry that comes together in under 30 minutes. Keep it simple with frozen shrimp and riced cauliflower for maximum flavor with minimal effort. Spice levels are easily adjustable to suit any palate.
Ingredients
– 1 lb raw shrimp, peeled and deveined
– 4 cups riced cauliflower
– 1 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder
– 1 tsp cayenne pepper
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– 1 tbsp lime juice
– 1/4 cup fresh cilantro, chopped
– 1 tsp salt
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced onion and cook for 3 minutes, stirring frequently, until translucent.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add curry powder and cayenne pepper, toasting for 30 seconds to release oils.
5. Pour in coconut milk and vegetable broth, scraping any browned bits from the pan bottom.
6. Bring mixture to a simmer, then reduce heat to maintain gentle bubbles.
7. Add riced cauliflower and simmer for 8 minutes, stirring occasionally.
8. Pat shrimp dry with paper towels and season with salt.
9. Add shrimp to the skillet in a single layer and cook for 2 minutes.
10. Flip shrimp and cook for 2 more minutes until opaque and curled.
11. Remove from heat and stir in lime juice and chopped cilantro.
Just spoon this curry over steamed rice for a complete meal that balances creamy coconut with fiery heat. The cauliflower maintains slight crunch while soaking up the vibrant sauce, and the shrimp stay perfectly tender. For extra freshness, top with additional cilantro and a squeeze of lime right before serving.
Low-Carb Thai Green Curry
Ditch the takeout menus and make this vibrant low-carb Thai green curry at home. Packed with fresh vegetables and aromatic spices, it comes together quickly for a satisfying weeknight meal that won’t derail your healthy eating goals.
Ingredients
– 1 tbsp coconut oil
– 1 lb chicken breast, cubed
– 2 tbsp green curry paste
– 1 can (13.5 oz) coconut milk
– 1 cup broccoli florets
– 1 cup sliced bell peppers
– 1/2 cup bamboo shoots
– 1 tbsp fish sauce
– 1/4 cup fresh basil leaves
– 1 lime, juiced
Instructions
1. Heat 1 tbsp coconut oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb cubed chicken breast and cook for 6-8 minutes, turning occasionally until all sides are golden brown.
3. Push chicken to one side and add 2 tbsp green curry paste to the empty space, toasting for 1 minute until fragrant.
4. Pour in 1 can coconut milk, stirring constantly to incorporate the curry paste completely.
5. Add 1 cup broccoli florets, 1 cup sliced bell peppers, and 1/2 cup bamboo shoots to the skillet.
6. Reduce heat to medium, cover, and simmer for 8-10 minutes until vegetables are tender-crisp.
7. Stir in 1 tbsp fish sauce and simmer uncovered for 2 more minutes.
8. Remove from heat and stir in 1/4 cup fresh basil leaves and juice from 1 lime.
Get ready for a creamy curry with crisp-tender vegetables that soak up the aromatic coconut sauce. The bright lime cuts through the richness perfectly, while the basil adds a fresh herbal finish. Serve it over cauliflower rice or zucchini noodles for a complete low-carb meal that feels indulgent.
Beef and Broccoli Keto Curry
Craving comfort food without the carbs? This beef and broccoli keto curry delivers rich flavor while keeping it low-carb. Customize the spice level to your preference for a personalized meal.
Ingredients
– 1.5 lbs beef sirloin, sliced
– 4 cups broccoli florets
– 1 cup full-fat coconut milk
– 2 tbsp curry powder
– 1 tbsp avocado oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp cayenne pepper
– 1/2 cup beef broth
Instructions
1. Pat beef slices dry with paper towels to ensure proper browning.
2. Season beef evenly with salt and black pepper.
3. Heat avocado oil in a large skillet over medium-high heat until shimmering.
4. Sear beef in a single layer for 2 minutes per side until browned.
5. Remove beef from skillet and set aside.
6. Add broccoli florets to the same skillet and cook for 3 minutes until bright green.
7. Sprinkle curry powder and cayenne pepper over broccoli, stirring for 30 seconds to toast the spices.
8. Pour in coconut milk and beef broth, scraping any browned bits from the pan bottom.
9. Return beef to the skillet and bring mixture to a simmer.
10. Reduce heat to low, cover, and cook for 15 minutes until broccoli is tender-crisp.
11. Check seasoning and adjust salt if needed before serving. What makes this dish special is the tender beef against crisp-tender broccoli in a creamy, aromatic sauce. The curry develops deeper flavor when allowed to rest for 5 minutes before serving. Try it over cauliflower rice or wrapped in lettuce cups for different texture experiences.
Keto-Friendly Paneer Tikka Masala
Unbelievably creamy yet completely keto, this paneer tikka masala swaps traditional heavy cream for rich coconut milk. Using paneer keeps it high-protein while maintaining that classic Indian restaurant flavor. You’ll have dinner ready in under 30 minutes.
Ingredients
– 1.5 lbs paneer, cubed
– 1 cup full-fat coconut milk
– 1/4 cup tomato paste
– 1 medium yellow onion, diced
– 2 tbsp olive oil
– 1 tbsp garam masala
– 2 tsp garlic powder
– 1 tsp ground cumin
– 1/2 tsp cayenne pepper
– 1/2 tsp salt
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring frequently, until translucent and lightly browned.
3. Stir in 1/4 cup tomato paste and cook for 2 minutes until darkened in color and fragrant.
4. Add 1 tbsp garam masala, 2 tsp garlic powder, 1 tsp ground cumin, 1/2 tsp cayenne pepper, and 1/2 tsp salt to the skillet.
5. Cook the spice mixture for 1 minute while stirring constantly to prevent burning.
6. Pour in 1 cup full-fat coconut milk and whisk until the sauce is smooth and uniform.
7. Bring the sauce to a gentle simmer, then reduce heat to medium-low.
8. Add 1.5 lbs cubed paneer to the sauce, stirring gently to coat each piece.
9. Simmer uncovered for 8-10 minutes, stirring occasionally, until the paneer is heated through and the sauce has thickened slightly.
10. Remove from heat and let rest for 2 minutes before serving.
Notably creamy with firm paneer cubes that hold their shape beautifully against the rich, spiced coconut sauce. The gentle heat from cayenne builds gradually without overwhelming the dish. Serve over cauliflower rice or alongside crisp cucumber slices for contrasting textures.
Easy Keto Butter Chicken
Looking for a keto-friendly dinner that doesn’t skimp on flavor? This butter chicken delivers rich, creamy satisfaction without the carbs. Let’s get cooking.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1 cup heavy cream
– 1/2 cup unsalted butter
– 1/4 cup tomato paste
– 1 medium yellow onion
– 3 cloves garlic
– 1 tbsp garam masala
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– 1/2 cup chicken broth
– 2 tbsp olive oil
– 1 tsp salt
Instructions
1. Dice 1 medium yellow onion and mince 3 cloves garlic.
2. Cut 1.5 lbs boneless, skinless chicken thighs into 1-inch cubes.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Add diced onion and cook for 5 minutes until translucent.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Add chicken pieces in a single layer and cook for 6 minutes, turning once, until browned on both sides.
7. Push chicken to one side and melt 1/2 cup unsalted butter in the empty space.
8. Add 1/4 cup tomato paste, 1 tbsp garam masala, 1 tsp ground cumin, 1 tsp paprika, and 1/2 tsp cayenne pepper to the butter.
9. Toast the spices in the butter for 1 minute until fragrant, then mix everything together.
10. Pour in 1/2 cup chicken broth and scrape up any browned bits from the pan bottom.
11. Reduce heat to medium-low and simmer for 8 minutes until sauce thickens slightly.
12. Stir in 1 cup heavy cream and 1 tsp salt.
13. Simmer for 5 more minutes until sauce coats the back of a spoon.
14. Remove from heat and let rest for 3 minutes before serving.
Over the gentle simmer, the sauce thickens to a velvety consistency that clings to each piece of chicken. The finished dish balances warm spices against the rich cream base, with tender chicken that falls apart easily. Serve over cauliflower rice or with keto naan for scooping up every bit of sauce.
Zucchini and Mushroom Curry
Mildly spiced and deeply comforting, this zucchini and mushroom curry comes together in under 30 minutes. Perfect for busy weeknights when you crave something flavorful without the fuss. The vegetables soak up the aromatic spices while maintaining their texture.
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 8 oz cremini mushrooms, sliced
– 2 medium zucchini, chopped
– 1 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper
– 1 (14.5 oz) can diced tomatoes
– 1 (13.5 oz) can coconut milk
– 1 tsp salt
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 diced yellow onion and cook for 4-5 minutes until translucent, stirring occasionally.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Add 8 oz sliced cremini mushrooms and cook for 6-7 minutes until browned and moisture has evaporated.
5. Mix in 2 chopped zucchini and cook for 3-4 minutes until slightly softened.
6. Sprinkle 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne over the vegetables, toasting for 30 seconds to deepen flavors.
7. Pour in 1 can diced tomatoes with their juices and 1 can coconut milk, scraping any browned bits from the pan bottom.
8. Add 1 tsp salt and bring to a simmer, then reduce heat to medium-low.
9. Cook uncovered for 12-15 minutes, stirring occasionally, until zucchini is tender but not mushy and sauce has thickened slightly.
10. Stir in 1/4 cup chopped cilantro just before serving.
Velvety coconut milk balances the earthy mushrooms and tender zucchini, creating a satisfying curry that’s neither too heavy nor too light. Serve it over jasmine rice to soak up the spiced sauce, or with naan for scooping. The zucchini retains a slight bite while the mushrooms absorb the warm curry flavors beautifully.
Keto Lamb Rogan Josh
Keto lamb rogan josh delivers rich, aromatic flavor without the carbs. Keep it simple with tender lamb simmered in fragrant spices. This low-carb version maintains all the traditional warmth and complexity.
Ingredients
– 2 lbs lamb shoulder, cubed
– 2 tbsp avocado oil
– 1 large onion, chopped
– 4 garlic cloves, minced
– 1 tbsp ginger, grated
– 2 tbsp tomato paste
– 1 cup heavy cream
– 2 tsp garam masala
– 1 tsp cayenne pepper
– 1 tsp ground coriander
– 1 tsp ground cumin
– 1/2 tsp turmeric
– 1 cup water
– 1/2 cup fresh cilantro, chopped
– 1 tsp salt
Instructions
1. Heat avocado oil in a large Dutch oven over medium-high heat until shimmering.
2. Brown lamb cubes in batches for 4-5 minutes per side, developing a deep crust.
3. Remove lamb and set aside, leaving drippings in the pot.
4. Sauté chopped onion in the same pot for 6-8 minutes until golden brown.
5. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
6. Stir in tomato paste and cook for 2 minutes to deepen its flavor.
7. Add all ground spices and toast for 30 seconds to release their oils.
8. Return lamb to the pot along with any accumulated juices.
9. Pour in water and scrape the bottom to incorporate all browned bits.
10. Bring to a boil, then reduce heat to low and cover.
11. Simmer for 1.5 hours until lamb is fork-tender.
12. Stir in heavy cream and simmer uncovered for 10 minutes to thicken slightly.
13. Fold in chopped cilantro and season with salt.
14. Remove from heat and let rest for 5 minutes before serving.
Now the rich sauce clings perfectly to each tender lamb piece. Nutty spices balance beautifully with the creamy tomato base. Serve over cauliflower rice or with keto naan for complete low-carb satisfaction.
Thai Red Salmon Curry
Satisfyingly simple yet packed with flavor, this Thai red salmon curry comes together in under 30 minutes. Using pantry staples and fresh salmon creates a restaurant-quality meal perfect for busy weeknights. The creamy coconut base balances the spicy curry paste beautifully.
Ingredients
– 1.5 lbs salmon fillets
– 2 tbsp vegetable oil
– 3 tbsp Thai red curry paste
– 1 can (13.5 oz) coconut milk
– 1 tbsp fish sauce
– 1 tbsp brown sugar
– 1 red bell pepper
– 1 cup bamboo shoots
– 1/4 cup Thai basil leaves
– 1 lime
Instructions
1. Cut salmon into 1-inch cubes and pat dry with paper towels.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
3. Sear salmon pieces for 2 minutes per side until lightly browned, then remove from pan.
4. Add Thai red curry paste to the same skillet and cook for 1 minute until fragrant.
5. Pour in coconut milk, scraping up any browned bits from the bottom of the pan.
6. Stir in fish sauce and brown sugar until fully incorporated.
7. Add sliced red bell pepper and bamboo shoots to the curry sauce.
8. Simmer uncovered for 8 minutes until peppers begin to soften.
9. Return salmon to the skillet and cook for 3 more minutes until heated through.
10. Remove from heat and stir in Thai basil leaves.
11. Squeeze lime juice over the curry just before serving.
Notably creamy with firm salmon chunks that hold their shape, this curry delivers a perfect balance of spicy, sweet, and tangy notes. Serve over jasmine rice to soak up the rich sauce, or try it with cauliflower rice for a lighter option. The vibrant red color makes it as visually appealing as it is delicious.
Cauliflower Rice with Coconut Curry Sauce
You’ve probably tried cauliflower rice before, but this version with creamy coconut curry sauce transforms the humble veggie into a vibrant, satisfying meal. It’s quick, packed with flavor, and perfect for busy weeknights. Let’s get cooking.
Ingredients
– 1 head cauliflower
– 1 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tbsp curry powder
– 1 can (13.5 oz) coconut milk
– 1 cup vegetable broth
– 1 tbsp soy sauce
– 1 lime, juiced
– ¼ cup cilantro, chopped
Instructions
1. Cut cauliflower into florets and pulse in a food processor until rice-like crumbs form.
2. Heat olive oil in a large skillet over medium heat.
3. Add diced onion and cook for 4 minutes until translucent.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Sprinkle curry powder over onions and toast for 30 seconds to deepen flavor.
6. Pour in coconut milk, vegetable broth, and soy sauce, stirring to combine.
7. Bring sauce to a simmer and cook for 8 minutes until slightly thickened.
8. Add cauliflower rice to the skillet, stirring to coat evenly.
9. Cover and cook for 5 minutes until cauliflower is tender but not mushy.
10. Squeeze in lime juice and stir in chopped cilantro.
11. Remove from heat and let sit for 2 minutes to absorb flavors.
What you’ll love is the creamy, aromatic sauce clinging to each grain of cauliflower, with a hint of lime cutting through the richness. Try serving it in lettuce cups for a low-carb twist, or top with grilled shrimp for extra protein. This dish holds up well for meal prep, making tomorrow’s lunch just as delicious.
Slow-Cooked Keto Chicken Korma
Bold flavors meet low-carb comfort in this satisfying keto chicken korma. By slow-cooking, the chicken becomes incredibly tender while the spices meld perfectly. This dish proves healthy eating doesn’t mean sacrificing rich, satisfying meals.
Ingredients
– 2 lbs chicken thighs
– 1 cup heavy cream
– 1/2 cup plain Greek yogurt
– 1/4 cup tomato paste
– 2 tbsp olive oil
– 1 medium onion, diced
– 4 garlic cloves, minced
– 1 tbsp ginger, grated
– 2 tsp garam masala
– 1 tsp turmeric
– 1 tsp cumin
– 1/2 tsp cayenne pepper
– 1/2 cup chicken broth
– 1/4 cup cilantro, chopped
– 1 tsp salt
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season chicken thighs with salt and sear for 3 minutes per side until golden brown.
3. Remove chicken and set aside, keeping drippings in the skillet.
4. Add diced onion and cook for 5 minutes until translucent and lightly browned.
5. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
6. Add garam masala, turmeric, cumin, and cayenne pepper, toasting for 30 seconds to release oils.
7. Mix in tomato paste and cook for 2 minutes until darkened in color.
8. Pour in chicken broth, scraping up any browned bits from the skillet bottom.
9. Transfer everything to a slow cooker and arrange seared chicken in a single layer.
10. Cover and cook on low for 6 hours until chicken shreds easily with a fork.
11. Whisk together heavy cream and Greek yogurt until smooth.
12. Stir cream mixture into the slow cooker until fully incorporated.
13. Cook uncovered for 15 minutes on high to thicken the sauce.
14. Stir in chopped cilantro just before serving.
Generous portions of this korma feature fall-apart tender chicken in a luxuriously creamy sauce. The slow cooking deepens the spice flavors without overwhelming heat. Serve over cauliflower rice or with keto naan for complete comfort food satisfaction.
Keto-Friendly Eggplant Curry
Ditch the carbs but keep the flavor with this satisfying eggplant curry. Perfect for weeknights when you want something hearty without the guilt. This dish comes together in under 30 minutes using simple ingredients.
Ingredients
– 2 medium eggplants
– 2 tbsp olive oil
– 1 onion
– 3 garlic cloves
– 1 tbsp ginger
– 1 tbsp curry powder
– 1 tsp cumin
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1 can (13.5 oz) coconut milk
– 1 tsp salt
– 1/4 cup fresh cilantro
Instructions
1. Cut eggplants into 1-inch cubes and sprinkle with 1 teaspoon salt.
2. Let eggplants sit for 10 minutes to draw out moisture, then pat dry with paper towels.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add eggplant cubes and cook for 5 minutes, stirring occasionally until lightly browned.
5. Remove eggplant from skillet and set aside.
6. Dice onion and mince garlic and ginger.
7. Add onion to the same skillet and cook for 3 minutes until translucent.
8. Stir in garlic and ginger and cook for 1 minute until fragrant.
9. Add curry powder, cumin, turmeric, and cayenne pepper, toasting spices for 30 seconds.
10. Pour in diced tomatoes with their juices and bring to a simmer.
11. Add coconut milk and remaining salt, stirring to combine.
12. Return eggplant to the skillet and reduce heat to medium-low.
13. Simmer uncovered for 15 minutes until eggplant is tender and sauce has thickened.
14. Chop fresh cilantro and stir into the curry just before serving.
Melt-in-your-mouth eggplant absorbs the rich coconut curry sauce beautifully. The spices create layers of warmth without overwhelming heat. Serve over cauliflower rice or with keto naan for a complete low-carb meal.
Spicy Sausage and Spinach Curry
Ready for a weeknight dinner that packs serious flavor without the fuss? This spicy sausage and spinach curry comes together in under 30 minutes using mostly pantry staples. Rustle up this satisfying bowl when you need something hearty and warming fast.
Ingredients
– 1 tbsp olive oil
– 1 lb spicy Italian sausage, casings removed
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder
– 1/4 tsp cayenne pepper
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 (13.5 oz) can coconut milk
– 5 oz fresh spinach
– 1/2 tsp salt
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb spicy Italian sausage and cook for 5-7 minutes, breaking it up with a spoon until browned and crumbled.
3. Add diced onion and cook for 3-4 minutes until translucent, stirring occasionally.
4. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
5. Sprinkle 2 tbsp curry powder and 1/4 tsp cayenne pepper over the sausage mixture, toasting the spices for 30 seconds to deepen their flavor.
6. Pour in the entire can of diced tomatoes with their juices, scraping any browned bits from the bottom of the pan.
7. Add 1 can coconut milk and 1/2 tsp salt, stirring to combine completely.
8. Bring the curry to a simmer, then reduce heat to medium-low and cook uncovered for 10 minutes, stirring occasionally.
9. Stir in 5 oz fresh spinach and cook for 2-3 minutes until just wilted but still vibrant green.
Keep this curry saucy and vibrant—the spinach should retain some texture rather than turning mushy. Serve it over rice to soak up the spicy coconut broth, or with naan for scooping. The creamy sauce balances the heat from the sausage beautifully, making each bite both comforting and exciting.
Low-Carb Fish Curry with Turmeric
Getting dinner on the table doesn’t have to be complicated. This low-carb fish curry comes together quickly with bold, warming spices. Ground turmeric gives it that signature golden hue and earthy flavor.
Ingredients
– 1.5 lbs white fish fillets
– 2 tbsp coconut oil
– 1 medium yellow onion
– 3 cloves garlic
– 1 tbsp fresh ginger
– 1 tbsp ground turmeric
– 1 tsp ground cumin
– 1/2 tsp cayenne pepper
– 1 can (13.5 oz) coconut milk
– 1 cup fish stock
– 1/2 tsp salt
– 1/4 cup fresh cilantro
Instructions
1. Cut 1.5 lbs white fish fillets into 2-inch chunks.
2. Heat 2 tbsp coconut oil in a large skillet over medium heat until shimmering.
3. Dice 1 medium yellow onion and add to the skillet.
4. Cook onion for 5-7 minutes until translucent and lightly browned.
5. Mince 3 cloves garlic and 1 tbsp fresh ginger, then add to the skillet.
6. Cook garlic and ginger for 1 minute until fragrant.
7. Add 1 tbsp ground turmeric, 1 tsp ground cumin, and 1/2 tsp cayenne pepper to the skillet.
8. Toast spices for 30 seconds to release their oils and deepen flavor.
9. Pour in 1 can (13.5 oz) coconut milk and 1 cup fish stock.
10. Bring liquid to a simmer, then reduce heat to maintain gentle bubbles.
11. Stir in 1/2 tsp salt until dissolved.
12. Gently add fish chunks to the simmering curry.
13. Cook fish for 6-8 minutes until opaque and flaky but still moist.
14. Chop 1/4 cup fresh cilantro and sprinkle over the finished curry.
15. Remove skillet from heat and let rest for 2 minutes before serving.
What makes this curry special is the tender fish that flakes apart in the creamy, golden sauce. The turmeric provides earthy depth while the coconut milk balances with subtle sweetness. Serve it over cauliflower rice or with roasted vegetables for a complete low-carb meal that feels anything but restrictive.
Creamy Keto Pumpkin Curry
Unbelievably creamy and packed with fall flavors, this keto pumpkin curry comes together in under 30 minutes. Using canned pumpkin keeps prep simple while delivering that signature autumn warmth. Perfect for busy weeknights when you want something satisfying without the carbs.
Ingredients
– 2 tbsp coconut oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp cayenne pepper
– 1 can (15 oz) pumpkin puree
– 1 can (13.5 oz) coconut milk
– 1 cup vegetable broth
– 1 lb boneless chicken thighs, cubed
– 1 tsp salt
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 2 tbsp coconut oil in a large pot over medium heat until shimmering.
2. Add 1 diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Stir in 1 tbsp curry powder, 1 tsp cumin, and 1/2 tsp cayenne pepper, toasting for 30 seconds to release oils.
5. Add 1 lb cubed chicken thighs, cooking for 6 minutes until no longer pink.
6. Pour in 1 can pumpkin puree, 1 can coconut milk, and 1 cup vegetable broth, stirring to combine.
7. Bring to a simmer, then reduce heat to low and cook uncovered for 15 minutes.
8. Stir in 1 tsp salt until fully dissolved.
9. Remove from heat and garnish with 1/4 cup chopped cilantro.
Velvety smooth with a subtle heat that builds, this curry clings perfectly to cauliflower rice. The pumpkin creates a rich base that balances the aromatic spices beautifully. Try topping with extra cilantro and a squeeze of lime for bright contrast.
Conclusion
Brimming with delicious possibilities, this collection proves that keto eating never has to be boring. We hope these flavorful curries inspire your next kitchen adventure! Don’t forget to leave a comment telling us which recipe is your favorite, and please share this roundup on Pinterest to help other low-carb lovers discover these tasty dishes.
