Low Carb Indian Cauliflower Curry

This fragrant cauliflower curry is a delicious low carb and keto side dish that will complement any Indian meal!

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One of the benefits of this dish is that it can made entirely without fresh ingredients. While I always prefer fresh, of course, it isn't always possible! Last minute guests? Or perhaps you've forgotten one of them is a vegetarian and need to cook up something quickly that they can eat. This recipe doesn't have a lot of sauce, so it works well as a side dish to “wetter” curry dishes. If you want to turn it into a vegetarian main meal, you may like to increase the quantity of the sauce ingredients.

How to Make a Low Carb Indian Cauliflower Curry

Add some oil to a large skillet and place over a medium heat. Add onion powder, ground cardamom, ground turmeric, garam masala, cumin and (if desired) cayenne. Stir to mix and cook for a two minutes. It will smell wonderfully fragrant!

Add some canned tomato sauce (not ketchup!) and broth or stock (vegetable or chicken works well), and stir well to form a sauce. Add in a bag of frozen cauliflower florets, and turn to coat them in the sauce.

Continue cooking until the cauliflower is done to your liking. Add salt for seasoning.

Serve, garnished with chopped fresh cilantro and/or sliced green onions.

Check out all my recipes for low carb Indian food!!

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Indian Cauliflower Curry

Yield: 4 Servings

Cook Time: 20 minutes

Total Time: 20 minutes

This fragrant cauliflower curry is an ideal low carb and keto side dish that will complement any Indian meal!

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Ingredients

• 1 tbs oil
• 1 tsp onion powder
• ½ tsp garam masala
• ½ tsp ground cumin
• ¼ tsp ground turmeric
• ¼ tsp ground cardamom
• ¼ tsp cayenne, optional
• ¼ cup canned tomato sauce
• ½ cup broth or stock, chicken or vegetable
• 16 oz frozen cauliflower florets
• salt, to taste
• fresh cilantro and/or sliced green onions, to garnish

Instructions

1. Add some oil to a large skillet and place over a medium heat. Add onion powder, ground cardamom, ground turmeric, garam masala, cumin and (if desired) cayenne. Stir to mix and cook for a two minutes.
2. Add some canned tomato sauce and broth, and stir well to form a sauce. Add in a bag of frozen cauliflower florets, and turn to coat them in the sauce.
3. Continue cooking until the cauliflower is done to your liking. Add salt for seasoning.
4. Serve, garnished with chopped fresh cilantro and/or sliced green onions.

Notes

5g net carbs per serving, not including garnish

Nutrition Information

Yield 4 Serving Size Quarter of the recipe
Amount Per ServingCalories 69Total Fat 3gSaturated Fat 0gSodium 232mgCarbohydrates 7gNet Carbohydrates 5gFiber 2gSugar 3gProtein 2g

Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.

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