25 + Easy Blender Curry Recipes for Busy Weeknights

Curry is one of the most versatile and comforting dishes, but sometimes it can feel like a lengthy process to prepare.

Thankfully, with the help of a blender, you can create rich and delicious curry recipes in a fraction of the time!

Whether you’re craving a traditional Indian curry, a Thai-inspired dish, or something with a unique twist, these 25 blender curry recipes will help you cook up flavorful, aromatic meals with minimal effort.

Perfect for busy weeknights, meal prepping, or impressing guests at your next dinner party, these blender curries are bound to become new favorites in your kitchen.

25 + Easy Blender Curry Recipes for Busy Weeknights

No need to spend hours in the kitchen to enjoy the bold flavors of curry.

With these 25 blender curry recipes, you can blend, cook, and savor a variety of curry dishes in no time.

From creamy coconut-based curries to hearty lentil and vegetable stews, there’s something for every palate.

Whether you’re a curry novice or an experienced cook, these recipes will make your meals easier, quicker, and tastier.

So, grab your blender, gather your ingredients, and get ready to cook up some culinary magic!

Creamy Coconut Chicken Curry

This creamy coconut chicken curry is the epitome of comfort food with a keto twist. Blended with coconut milk, chicken, and a blend of aromatic spices, this dish delivers a rich and flavorful experience while keeping the carbs low. The combination of coconut and curry spices provides a deliciously smooth texture and satisfying taste, making it perfect for a low-carb lunch.

Ingredients:

• 2 chicken breasts, diced
• 1 cup full-fat coconut milk
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a blender, combine coconut milk, onion, garlic, ginger, curry powder, turmeric, cumin, coriander, and cayenne pepper. Blend until smooth and creamy.
2. Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned and cooked through.
3. Pour the blended coconut mixture over the chicken in the skillet and stir to coat evenly.
4. Simmer for about 10-15 minutes until the sauce thickens and the flavors meld together. Season with salt and pepper to taste.
5. Garnish with fresh cilantro and serve with a side of steamed cauliflower rice or zucchini noodles for a complete low-carb meal.

This creamy coconut chicken curry is a delightful, rich dish that’s not only keto-friendly but also packed with flavors. The blend of spices with the coconut milk creates a luscious sauce that pairs perfectly with tender chicken. It’s quick to make and incredibly satisfying for a low-carb lunch, offering a comforting and nutritious meal.

Spicy Beef and Spinach Curry

This spicy beef and spinach curry is a hearty, flavorful dish with just the right amount of heat. The tender beef chunks cook in a savory curry sauce made in the blender with a variety of spices and spinach, making it an excellent option for a satisfying low-carb lunch. It’s rich in protein, iron, and full of vibrant flavors that will warm you up.

Ingredients:

• 1 lb ground beef
• 1 cup fresh spinach
• 1/2 cup coconut cream
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the ground beef and cook until browned. Remove excess fat if necessary.
2. In a blender, combine spinach, coconut cream, onion, garlic, curry powder, garam masala, chili powder, paprika, and salt and pepper. Blend until smooth.
3. Pour the blended mixture over the beef and stir to combine. Simmer for about 10 minutes until the sauce thickens and the spinach wilts.
4. Taste and adjust seasoning if necessary.
5. Serve with cauliflower rice or alongside a salad for a complete meal.

This spicy beef and spinach curry is a perfect combination of protein-packed beef and nutrient-dense spinach, all coated in a rich, aromatic curry sauce. It’s ideal for a low-carb lunch and is packed with spices that provide a robust flavor. The coconut cream adds a silky smoothness to the sauce, balancing the heat from the chili powder. It’s an easy-to-make, filling meal that’s sure to keep you satisfied without the carbs.

Cauliflower and Chickpea Curry

This cauliflower and chickpea curry is a healthy, vegetarian option for a low-carb lunch. Blended with a creamy coconut base and a blend of spices, the curry packs a punch of flavor while keeping carbs to a minimum. Cauliflower and chickpeas provide a hearty texture, making this a satisfying dish that still fits within keto guidelines when portioned correctly.

Ingredients:

• 1 medium head of cauliflower, chopped into florets
• 1/2 cup canned chickpeas (rinsed and drained)
• 1 cup coconut milk
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant.
2. In a blender, combine coconut milk, curry powder, turmeric, cumin, salt, and pepper. Blend until smooth.
3. Add cauliflower florets and chickpeas to the pan with the onions and garlic. Pour the blended curry mixture over the vegetables and stir to coat.
4. Cover and simmer for about 15 minutes, or until the cauliflower is tender and the sauce has thickened.
5. Taste and adjust seasoning as needed. Garnish with fresh parsley or cilantro before serving.

This cauliflower and chickpea curry is a wonderfully hearty and comforting dish, even without the addition of meat. It’s a great way to incorporate more vegetables into your diet while enjoying a creamy, flavorful curry. The cauliflower provides a perfect low-carb alternative to rice, while the chickpeas give just enough texture to satisfy your cravings. The blend of spices, with the richness of coconut milk, creates a velvety, aromatic curry that’s both delicious and nutritious for a keto lunch.

Lemon and Herb Chicken Curry

This lemon and herb chicken curry is a bright, zesty dish with fresh, fragrant flavors. The tang of lemon pairs beautifully with a mixture of herbs and spices, creating a refreshing curry that’s light yet satisfying. Blended with coconut milk, it maintains its creaminess while being low in carbs, making it a fantastic option for a keto lunch.

Ingredients:

• 2 chicken breasts, diced
• 1/2 cup coconut milk
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon fresh thyme leaves
• 1 teaspoon dried oregano
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned and cooked through.
2. In a blender, combine coconut milk, onion, garlic, lemon juice, lemon zest, thyme, oregano, turmeric, salt, and pepper. Blend until smooth.
3. Pour the blended mixture over the chicken and stir to coat evenly.
4. Simmer for 10-15 minutes until the sauce thickens and flavors meld together.
5. Garnish with fresh parsley and serve with cauliflower rice or zucchini noodles.

This lemon and herb chicken curry is a refreshing twist on a classic, bringing bright, citrusy flavors to your plate. The tang of lemon balances the richness of coconut milk, creating a lighter yet satisfying curry. It’s perfect for those looking for a fresh, flavorful lunch without the carbs. The use of fresh herbs elevates the dish, making it a zesty and aromatic choice for a keto-friendly meal.

Shrimp and Avocado Curry

This shrimp and avocado curry is a rich and creamy dish with a unique twist from the addition of avocado. The shrimp adds a delicate seafood flavor, while the creamy avocado makes the curry velvety smooth. With a mix of spices and coconut milk, it’s an excellent choice for a low-carb lunch that feels indulgent yet remains keto-friendly.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 ripe avocado, peeled and chopped
• 1 cup coconut milk
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
2. In a blender, combine avocado, coconut milk, onion, garlic, curry powder, paprika, cumin, salt, and pepper. Blend until smooth and creamy.
3. Return shrimp to the skillet and pour the blended avocado curry sauce over them. Stir to coat evenly.
4. Simmer for 5-7 minutes to allow the flavors to meld together.
5. Garnish with fresh cilantro and serve with cauliflower rice or a side salad.

This shrimp and avocado curry is a creamy, flavorful dish that combines the natural richness of avocado with the delicate sweetness of shrimp. The coconut milk adds depth, while the spices bring a warm and savory profile to the dish. It’s a fantastic, low-carb choice for a keto lunch, providing both protein and healthy fats to keep you feeling satisfied throughout the day.

Thai Green Curry with Tofu

This Thai green curry with tofu is a vegan-friendly, low-carb dish that packs a punch of flavor. The rich, aromatic green curry paste blended with coconut milk creates a spicy, fragrant sauce that perfectly complements the tofu and vegetables. It’s a vibrant, satisfying meal that stays within keto guidelines, offering both protein and vegetables.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 cup coconut milk
• 1 tablespoon green curry paste
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 red bell pepper, sliced
• 1/2 cup baby spinach
• 1 tablespoon fish sauce (optional for extra depth)
• 1 teaspoon fresh lime juice
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add cubed tofu and cook until golden and crispy on all sides. Remove and set aside.
2. In a blender, combine coconut milk, green curry paste, onion, lime juice, and fish sauce (if using). Blend until smooth.
3. Pour the blended mixture into the skillet, add the bell pepper and spinach, and bring to a simmer.
4. Cook for about 5-7 minutes until the vegetables are tender and the sauce has thickened.
5. Return the tofu to the skillet, stirring gently to combine. Simmer for another 5 minutes.
6. Garnish with fresh basil leaves and serve with cauliflower rice or as-is for a filling low-carb meal.

This Thai green curry with tofu is a vibrant, flavorful dish full of aromatic spices and creamy coconut milk. The tofu provides a substantial protein source while keeping the dish entirely vegan and low-carb. The green curry paste adds a zesty, spicy kick, making this a perfect choice for those looking for something a little more exotic and satisfying. It’s a great plant-based, keto-friendly meal.

Lamb and Eggplant Curry

This lamb and eggplant curry is a rich, hearty dish that combines tender lamb with earthy eggplant. The combination of spices and coconut milk creates a thick, flavorful sauce that coats the lamb and vegetables perfectly. It’s a fantastic keto-friendly lunch option that offers both protein and healthy fats with minimal carbs.

Ingredients:

• 1 lb lamb, cut into chunks
• 1 large eggplant, chopped into cubes
• 1 cup coconut milk
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh mint for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the lamb and cook until browned on all sides.
2. Add the onion and garlic to the pan and sauté until fragrant, about 3 minutes.
3. In a blender, combine coconut milk, curry powder, cinnamon, cumin, salt, and pepper. Blend until smooth.
4. Pour the blended mixture over the lamb and add the eggplant to the pan. Stir to combine.
5. Cover and simmer for 20 minutes, until the lamb is tender and the eggplant has softened.
6. Garnish with fresh mint and serve with cauliflower rice or sautéed greens.

This lamb and eggplant curry is a rich, flavorful dish that’s perfect for a hearty keto lunch. The lamb provides a great source of protein, while the eggplant adds texture and depth to the curry. The spices, especially the cinnamon, bring a warmth and complexity that makes this dish stand out. It’s filling, flavorful, and completely satisfying for a low-carb meal.

Spicy Pumpkin and Chicken Curry

This spicy pumpkin and chicken curry is a warming, flavorful dish that combines tender chicken with the sweet earthiness of pumpkin. The coconut milk adds a creamy texture, while the mix of spices provides a savory contrast to the natural sweetness of the pumpkin. This dish is perfect for those who want a comforting and low-carb keto lunch.

Ingredients:

• 2 chicken breasts, diced
• 1 cup pumpkin puree
• 1 cup coconut milk
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned and cooked through.
2. Add onion and garlic to the skillet and sauté until softened, about 3 minutes.
3. In a blender, combine pumpkin puree, coconut milk, curry powder, ginger, cinnamon, salt, and pepper. Blend until smooth.
4. Pour the pumpkin mixture into the skillet and stir to coat the chicken. Simmer for 10-15 minutes until the sauce thickens.
5. Garnish with fresh cilantro and serve with cauliflower rice for a complete keto meal.

This spicy pumpkin and chicken curry is a delightful combination of flavors that balances sweet and savory elements beautifully. The pumpkin provides a smooth base, while the spices add warmth and depth to the dish. It’s a comforting, low-carb option that feels indulgent yet remains keto-friendly. Perfect for a cozy lunch that will leave you feeling satisfied and nourished.

eggplant and Coconut Milk Curry

This eggplant and coconut milk curry is a simple yet flavorful dish that is perfect for a low-carb, keto lunch. The creamy coconut milk, combined with tender eggplant and spices, creates a delicious sauce that’s both comforting and satisfying. It’s an excellent vegetarian option for those looking to avoid meat but still enjoy a filling and flavorful curry.

Ingredients:

• 2 medium eggplants, chopped into cubes
• 1 cup coconut milk
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the chopped eggplant and cook until softened and browned, about 8 minutes.
2. Add the onion and garlic to the skillet and sauté until fragrant, about 3 minutes.
3. In a blender, combine coconut milk, curry powder, turmeric, salt, and pepper. Blend until smooth.
4. Pour the blended mixture into the skillet and stir to combine with the eggplant. Simmer for 10-15 minutes until the sauce thickens.
5. Garnish with fresh cilantro and serve with cauliflower rice for a complete low-carb meal.

This eggplant and coconut milk curry is a wonderfully simple dish that’s full of flavor. The eggplant absorbs the rich curry sauce, and the coconut milk provides a creamy texture that makes the curry comforting and satisfying. It’s a great vegetarian option for a keto lunch, offering a filling meal with minimal carbs. Perfect for those seeking a plant-based, low-carb curry option!

Coconut Curry Salmon

This coconut curry salmon is a rich and satisfying dish, blending the natural flavors of salmon with a creamy coconut milk curry sauce. It’s quick and easy to prepare, making it a perfect option for a healthy, low-carb lunch. The combination of turmeric, ginger, and coconut milk creates a warm and aromatic sauce that pairs wonderfully with the tender salmon.

Ingredients:

• 2 salmon fillets
• 1 cup coconut milk
• 1 tablespoon olive oil
• 1 teaspoon turmeric
• 1 teaspoon ground ginger
• 1 tablespoon curry powder
• 1 small onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the salmon fillets with salt and pepper and cook them for 3-4 minutes per side until browned and cooked through. Remove the salmon and set aside.
2. In the same skillet, add chopped onion and garlic, sautéing for 2-3 minutes until fragrant.
3. In a blender, combine coconut milk, turmeric, ginger, curry powder, salt, and pepper. Blend until smooth.
4. Pour the coconut mixture into the skillet and bring to a simmer. Let it cook for about 5 minutes until the sauce thickens slightly.
5. Return the salmon to the skillet, spooning the curry sauce over the top. Simmer for an additional 5 minutes.
6. Garnish with fresh cilantro and serve with cauliflower rice or a leafy green salad.

This coconut curry salmon is a rich, flavorful dish with the perfect balance of spices and creaminess. The salmon remains tender and perfectly complemented by the aromatic curry sauce. It’s a quick yet luxurious low-carb lunch that offers healthy fats, protein, and satisfying flavors, making it an excellent choice for a keto-friendly meal.

Cauliflower and Zucchini Curry

This cauliflower and zucchini curry is a light yet hearty dish, packed with vegetables and aromatic spices. The cauliflower provides a hearty texture, while the zucchini adds a subtle sweetness, creating a balanced curry. The creamy coconut milk brings it all together, making this a satisfying low-carb meal that’s ideal for those following a keto diet.

Ingredients:

• 1 head of cauliflower, cut into florets
• 2 zucchinis, sliced
• 1 cup coconut milk
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until fragrant.
2. Add cauliflower and zucchini to the pan and cook for about 5 minutes, stirring occasionally.
3. In a blender, combine coconut milk, curry powder, turmeric, salt, and pepper. Blend until smooth.
4. Pour the blended mixture over the vegetables, stirring to coat evenly.
5. Cover and simmer for about 15 minutes, or until the cauliflower is tender and the sauce thickens.
6. Garnish with fresh parsley and serve with cauliflower rice or alone as a side dish.

This cauliflower and zucchini curry is a vegetable-packed, creamy dish that is both light and satisfying. The combination of cauliflower and zucchini provides different textures, while the coconut milk creates a rich and smooth sauce. It’s a perfect vegetarian option for a keto lunch, offering both flavor and nutrition without the carbs.

Keto Paneer Tikka Masala

This keto paneer tikka masala is a low-carb version of the classic Indian dish. Paneer, a high-protein Indian cheese, takes the place of meat in this hearty curry. The rich, spiced tomato sauce with a creamy coconut base is full of flavor, making it an indulgent yet healthy meal perfect for keto.

Ingredients:

• 1 block paneer, cubed
• 1 cup coconut milk
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon garam masala
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1/2 cup tomato puree
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add paneer cubes and cook until golden on all sides. Remove and set aside.
2. In the same skillet, add chopped onion and garlic, sautéing until soft.
3. In a blender, combine coconut milk, garam masala, curry powder, turmeric, tomato puree, salt, and pepper. Blend until smooth.
4. Pour the blended sauce into the skillet and bring to a simmer. Let it cook for 10 minutes until the sauce thickens.
5. Add the paneer cubes back into the pan and simmer for an additional 5-7 minutes.
6. Garnish with fresh cilantro and serve with cauliflower rice or a green salad.

This keto paneer tikka masala is a flavorful, satisfying dish that replaces traditional grains with a creamy coconut sauce and the rich taste of paneer. The combination of spices creates a warm, aromatic base that pairs perfectly with the mild, chewy texture of paneer. It’s a fantastic vegetarian option for a keto lunch that delivers all the classic flavors with minimal carbs.

Butternut Squash and Chicken Curry

This butternut squash and chicken curry is a deliciously warming dish that combines the sweetness of butternut squash with the savory richness of chicken. The coconut milk adds creaminess, while the spices create a savory depth of flavor. This low-carb curry is perfect for a filling keto lunch with a touch of sweetness from the squash.

Ingredients:

• 2 chicken breasts, diced
• 2 cups butternut squash, peeled and cubed
• 1 cup coconut milk
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add chopped onion and garlic and sauté until fragrant.
3. Add the butternut squash to the skillet and cook for about 5 minutes until slightly tender.
4. In a blender, combine coconut milk, curry powder, cinnamon, salt, and pepper. Blend until smooth.
5. Pour the blended mixture over the chicken and squash, stirring to combine.
6. Simmer for about 15 minutes until the sauce thickens and the squash becomes tender.
7. Garnish with fresh cilantro and serve with cauliflower rice.

This butternut squash and chicken curry is a perfect balance of savory and sweet flavors. The coconut milk creates a creamy base, while the curry powder and cinnamon enhance the depth of the dish. It’s a comforting and satisfying low-carb meal that will keep you full and nourished throughout the day.

Keto Saag Paneer

This keto saag paneer is a creamy spinach curry featuring the rich, mild flavor of paneer. This Indian classic is made low-carb by using a generous amount of spinach and coconut milk, providing both flavor and texture without the carbs from traditional ingredients like cream. It’s a fantastic vegetarian curry that’s rich in protein and perfect for a keto lunch.

Ingredients:

• 1 block paneer, cubed
• 4 cups spinach, chopped
• 1 cup coconut milk
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add cubed paneer and cook until golden on all sides. Remove and set aside.
2. In the same skillet, add chopped onion and garlic, sautéing until softened.
3. Add chopped spinach to the skillet and cook until wilted.
4. In a blender, combine coconut milk, cumin, garam masala, turmeric, salt, and pepper. Blend until smooth.
5. Pour the blended mixture into the skillet with spinach and bring to a simmer.
6. Add the paneer cubes back into the pan and cook for an additional 5 minutes.
7. Garnish with fresh cilantro and serve with cauliflower rice.

Keto saag paneer is a vibrant, satisfying dish that combines the earthiness of spinach with the richness of paneer. The coconut milk adds creaminess, while the spices provide warmth and complexity. It’s a great vegetarian option for a low-carb, high-protein keto lunch, offering both flavor and nourishment without the carbs.

Keto Butter Chicken

his keto butter chicken is a low-carb version of the classic Indian dish, rich in flavor and creamy in texture. The chicken is simmered in a velvety coconut milk sauce infused with spices, making it a delicious and satisfying meal. Perfect for a keto lunch, this dish is indulgent without the carbs.

Ingredients:

• 2 chicken breasts, diced
• 1 cup coconut milk
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon garam masala
• 1 tablespoon curry powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil and butter in a large skillet over medium heat. Add the diced chicken and cook until browned on all sides.
2. Add the onion and garlic to the skillet, sautéing until softened.
3. In a blender, combine coconut milk, garam masala, curry powder, salt, and pepper. Blend until smooth.
4. Pour the blended sauce into the skillet and bring to a simmer. Cook for 10-15 minutes until the sauce thickens.
5. Garnish with fresh cilantro and serve with cauliflower rice.

This keto butter chicken is creamy, flavorful, and satisfying. The combination of butter, coconut milk, and spices creates a rich sauce that complements the tender chicken perfectly. It’s a luxurious and low-carb meal that will leave you feeling full and content, making it an excellent choice for a keto-friendly lunch.

Keto Chicken Korma

This keto chicken korma is a rich and creamy curry that combines tender chicken with a velvety almond and coconut sauce. The use of ground almonds and coconut milk adds a nutty depth to the dish while keeping it low-carb. It’s a luxurious and comforting curry, perfect for a special keto lunch.

Ingredients:

• 2 chicken breasts, diced
• 1 cup coconut milk
• 1/4 cup ground almonds
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add chopped onion, garlic, and ginger, sautéing until softened.
3. In a blender, combine coconut milk, ground almonds, curry powder, cinnamon, turmeric, salt, and pepper. Blend until smooth.
4. Pour the blended mixture into the skillet and simmer for 10-15 minutes until the sauce thickens.
5. Return the chicken to the skillet and stir to coat with the sauce. Cook for another 5 minutes.
6. 
   This keto chicken korma is a rich, comforting dish full of deep, nutty flavors. The almond and coconut milk sauce creates a creamy base that complements the tender chicken beautifully. It’s a delicious, low-carb alternative to traditional korma, perfect for a satisfying lunch that doesn’t sacrifice flavor.

Thai Red Curry with Chicken and Vegetables

his Thai red curry with chicken and vegetables is a vibrant and aromatic dish that features a spicy red curry paste paired with creamy coconut milk. The chicken is tender and the vegetables provide a nice balance of texture, making this a hearty yet light keto-friendly meal.

Ingredients:

• 2 chicken breasts, sliced into thin strips
• 1 cup coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1/2 cup baby carrots, sliced
• 1 tablespoon fish sauce (optional)
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add sliced chicken and cook until browned and cooked through. Remove and set aside.
2. In the same skillet, add chopped onion and cook until softened.
3. Add red curry paste and cook for 1-2 minutes until fragrant.
4. In a blender, combine coconut milk and fish sauce (if using). Blend until smooth and pour into the skillet.
5. Add red bell pepper, zucchini, and baby carrots to the skillet. Simmer for 10 minutes until vegetables are tender.
6. Return chicken to the skillet, stirring to coat with the curry sauce. Cook for an additional 5 minutes.
7. Garnish with fresh basil and serve with cauliflower rice.

This Thai red curry with chicken and vegetables is a perfect balance of spicy and savory flavors. The coconut milk provides a creamy texture, while the vegetables add a satisfying crunch. It’s a flavorful, aromatic dish that is both filling and light, making it a fantastic low-carb option for lunch.

Keto Chickpea and Spinach Curry

This keto chickpea and spinach curry is a hearty vegetarian dish, combining the earthiness of chickpeas with the richness of coconut milk and the freshness of spinach. The flavors are bold and comforting, while the ingredients keep it low in carbs. It’s a great option for those looking for a protein-packed, plant-based keto meal.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 4 cups spinach, chopped
• 1 cup coconut milk
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic and sauté until fragrant.
2. Add chickpeas to the skillet and cook for 3-4 minutes, allowing them to brown slightly.
3. In a blender, combine coconut milk, curry powder, cumin, salt, and pepper. Blend until smooth.
4. Pour the blended mixture into the skillet and bring to a simmer.
5. Add chopped spinach to the skillet and cook for 5 minutes until wilted and the curry thickens.
6. Garnish with fresh cilantro and serve with cauliflower rice or as a side dish.

This keto chickpea and spinach curry is a filling, protein-packed dish that’s full of flavor and goodness. The chickpeas provide a hearty texture, while the coconut milk and spinach create a rich, creamy base. It’s a satisfying vegetarian meal that’s perfect for a low-carb lunch, offering plenty of nutrients without the carbs.

Keto Beef and Cabbage Curry

This keto beef and cabbage curry is a savory dish that features tender beef in a spiced coconut curry sauce with shredded cabbage. The cabbage adds a nice texture and absorbs the curry flavors well, making this a hearty yet low-carb meal that’s perfect for a keto lunch.

Ingredients:

• 1 lb ground beef
• 1 small head of cabbage, shredded
• 1 cup coconut milk
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon. Remove and set aside.
2. In the same skillet, add chopped onion and garlic and sauté until fragrant.
3. Add shredded cabbage to the skillet and cook for 5 minutes until it begins to soften.
4. In a blender, combine coconut milk, curry powder, cumin, cinnamon, salt, and pepper. Blend until smooth.
5. Pour the blended mixture over the beef and cabbage, stirring to coat evenly.
6. Simmer for 10-15 minutes until the cabbage is tender and the sauce thickens.
   This keto beef and cabbage curry is a savory and satisfying dish with rich flavors from the coconut milk and spices. The cabbage adds a wonderful texture while keeping the dish low in carbs. It’s a filling, hearty lunch that offers protein, healthy fats, and vegetables all in one meal.

Keto Tofu and Mushroom Curry

This keto tofu and mushroom curry is a great vegetarian option that combines the earthiness of mushrooms with the mild flavor of tofu. The coconut milk and spices create a rich, creamy sauce that envelops the tofu and mushrooms, making this a comforting and satisfying meal.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 cups mushrooms, sliced
• 1 cup coconut milk
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add cubed tofu and cook until golden on all sides. Remove and set aside.
2. In the same skillet, add chopped onion and garlic, sautéing until softened.
3. Add sliced mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and begin to brown.
4. In a blender, combine coconut milk, curry powder, turmeric, salt, and pepper. Blend until smooth.
5. Pour the blended mixture into the skillet and simmer for 10 minutes until the sauce thickens.
6. Add tofu back into the skillet, stirring to coat with the sauce. Cook for an additional 5 minutes.
7. Garnish with fresh cilantro and serve with cauliflower rice or as a side dish.

This keto tofu and mushroom curry is a creamy, comforting dish that’s packed with flavor. The tofu provides protein, while the mushrooms add an earthy richness that balances the coconut milk-based sauce. It’s a satisfying, vegetarian curry that fits perfectly into a low-carb, keto meal plan.

Keto Pork and Apple Curry

This keto pork and apple curry is a deliciously unique dish, combining tender pork with the natural sweetness of apples and a savory coconut curry sauce. The apples provide a touch of sweetness, while the spices balance it with warmth and depth, making this a hearty and satisfying low-carb lunch option.

Ingredients:

• 1 lb pork tenderloin, cut into cubes
• 1 apple, peeled and chopped
• 1 cup coconut milk
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add cubed pork and cook until browned on all sides. Remove and set aside.
2. In the same skillet, add chopped onion and garlic and sauté until fragrant.
3. Add chopped apple to the skillet and cook for 3-4 minutes until slightly softened.
4. In a blender, combine coconut milk, curry powder, ground ginger, salt, and pepper. Blend until smooth.
5. Pour the blended mixture into the skillet and bring to a simmer. Cook for 10-15 minutes until the sauce thickens.
6. Return the pork to the skillet, stirring to coat with the sauce. Simmer for an additional 5 minutes.
7. fresh parsley and serve with cauliflower rice.

This keto pork and apple curry is a wonderfully balanced dish with a perfect mix of savory, sweet, and spicy elements.

Note: More recipes are coming soon