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prep time
5 min
cook time
45 min
ready time
50 min
Low Carb Dal Curry
If you’re vegetarian and Keto, you’ll make some winning dinners with Carb Manager’s selection of Indian vegetarian Keto recipes. Classic dal curry is made with just one simple ingredient change to make it Keto-friendly. The rest of the curry tastes like real dal curry you’d pick up at a takeout restaurant. If you’ve had dal curry before, you can adjust the spices to include more or less of what you like. Don’t forget, this would make a great recipe for meal prepping too! You can store your cooled curry in meal prep containers in your refrigerator for up to 4 days. Just microwave to reheat your meal.
What is dal?
Dal itself is an Indian term for dry lentils. Dal curry is an Indian vegetarian recipe that’s easy to make. Traditionally, dal curry is much more mild compared to other curries. However, that doesn’t mean it’s not spicy! You’ll still catch a little heat in this recipe. To keep things Keto-friendly, you’ll substitute lentils with riced cauliflower.
What green chilis to use
If you don’t want the dish to be spicy, you simply have to omit the green chili listed in the ingredients. However, if you like spicy Indian vegetarian Keto recipes, look for small, skinny green chilis. If you can’t find them at your grocery store, a serrano pepper will be easier to find and works just as well.
Is cauliflower Keto-friendly?
Cauliflower is one of the most Keto-friendly vegetables you can eat. Raw cauliflower can also take on many forms, and it happens to make a great substitute for rice. Use a cheese grater to rice your cauliflower into little pieces that resemble grains of rice. You can cook riced cauliflower to al dente or softer, just like regular rice.
Net Carbs
8 g
Fiber
5.4 g
Total Carbs
13.6 g
Protein
3.8 g
Fats
19 g
225 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cauliflower, raw
12 oz
Avocado oil
4 tbsp
Garlic
2.5 tsp, chopped
Ginger
2 tsp
Curry powder
1 tsp
Onion powder
0.75 tsp
Hot chili peppers, green, raw
1 each - approx 4" - 6" long
Tomato, canned
1.5 cup
Water
1.5 cup
Salt
0.5 tsp
Recipe Steps
steps 4
50 min
Step 1
It’s best to use raw cauliflower for this recipe, so rice a fresh head of cauliflower until you reach the weight listed in the ingredients. Set the riced cauliflower aside for later while you start heating all the avocado oil on low heat on the stove in a large pan. Add the fresh garlic, raw ginger, dried curry powder, and onion powder to the oil, and stir the ingredients around until they’re golden and fragrant.Step 2
Slice the green chili pepper into rings and add it to the pan. Cover the pan with a lid and let the peppers cook over low heat while they start to soften and brown. Once the chilis are at least halfway tender, pour diced tomatoes from a can into your pan. Cover the pan again and bring the ingredients to a simmer.Step 3
Let the pan simmer until the tomatoes release lots of liquid and begin to break down on their own. This can take 10-15 minutes or longer. Next, fold the riced cauliflower from step 1 into the pan followed by pouring in all the water and salt. Cover the pan and bring the ingredients to a simmer.Step 4
Simmer the cauliflower until it becomes tender to your liking. You can cook the cauliflower soft, but you don’t want the curry to turn into mush. Once cooked, remove the lid, increase the heat, and let the curry bubble until it thickens. Taste and adjust the seasonings as needed from here. Serve hot.
