35+ Delicious Dairy Free Indian Curry Recipes for Every Craving

Indian cuisine is known for its rich, aromatic flavors and diverse range of dishes, many of which incorporate dairy products like ghee, cream, and yogurt.

However, for those following a dairy-free lifestyle, this can present a challenge when looking to enjoy traditional curry recipes.

The good news is that dairy-free Indian curries are just as delicious and satisfying as their creamy counterparts.

From creamy coconut milk-based dishes to tangy tamarind-infused stews, there’s a world of flavor waiting to be explored.

In this blog, we’ve gathered 35+ mouthwatering dairy-free Indian curry recipes that cater to various tastes and preferences.

Whether you’re a fan of hearty vegetable curries, fragrant lentil dishes, or spicy meat-based stews, you’ll find plenty of options to suit your cravings.

Say goodbye to missing out on your favorite curries—these recipes prove that you don’t need dairy to create bold and flavorful Indian dishes.

35+ Delicious Dairy Free Indian Curry Recipes for Every Craving

Dairy-free doesn’t mean flavor-free. With the right ingredients and techniques, you can enjoy all the vibrant, comforting, and mouthwatering curries that Indian cuisine has to offer without any dairy.

Whether you’re living with dietary restrictions, embracing a plant-based lifestyle, or simply exploring new culinary possibilities, these 35+ dairy-free Indian curry recipes will inspire you to dive into the world of aromatic spices and delicious vegetables, legumes, and proteins.

So grab your spices, roll up your sleeves, and let your tastebuds travel through India—one curry at a time!

Dairy-Free Keto Aloo Gobi (Cauliflower & Potato Curry)

Aloo Gobi is a classic Indian curry that brings together the flavors of cauliflower and potatoes in a spiced, aromatic gravy. This dairy-free, keto-friendly version uses cauliflower instead of high-carb potatoes, making it a perfect low-carb lunch. The rich, warm spices blend perfectly with the tender vegetables, making this dish satisfying yet light.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 large potato, peeled and diced (use a small amount for keto version or substitute with more cauliflower)
• 2 tablespoons olive oil or coconut oil
• 1 onion, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (adjust to taste)
• Salt, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat the oil in a large pan over medium heat. Add cumin seeds and allow them to splutter for a few seconds.
2. Add the chopped onions and sauté until golden brown.
3. Add the turmeric, coriander, garam masala, ground cumin, and chili powder. Stir for about 1 minute until fragrant.
4. Add the cauliflower florets (and potato if using). Toss to coat the vegetables in the spices.
5. Add salt to taste and a splash of water, cover the pan, and cook on low heat for 10-15 minutes until the cauliflower is tender.
6. Once done, garnish with fresh cilantro and serve.

This dairy-free, low-carb Aloo Gobi curry is an excellent option for anyone on a keto diet seeking a hearty yet healthy lunch. The cauliflower provides a satisfying texture, while the mix of spices ensures the dish is flavorful. Enjoy it with a side of cauliflower rice or a keto-friendly naan for a complete meal. This curry is rich in fiber and antioxidants, making it a nutritious choice.

Dairy-Free Keto Chickpea & Spinach Curry (Chole Saag)

Chole Saag is a nutritious and flavorful Indian curry combining the goodness of chickpeas and spinach in a spiced, rich sauce. This version is made dairy-free, using coconut milk to create a creamy texture. The high-protein chickpeas are complemented by the earthy spinach, creating a hearty and satisfying curry that fits perfectly into a keto lifestyle when paired with cauliflower rice or low-carb flatbread.

Ingredients:

• 1 cup canned chickpeas, drained and rinsed (or use cooked chickpeas)
• 2 cups fresh spinach, chopped
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 can coconut milk (full-fat)
• 2 tablespoons coconut oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onions and sauté until soft and golden brown.
3. Add the chopped tomatoes and cook until they break down, about 5 minutes.
4. Stir in the turmeric, ground coriander, garam masala, and ground cumin. Cook for another minute until fragrant.
5. Add the chickpeas and chopped spinach. Stir to combine.
6. Pour in the coconut milk and bring to a simmer. Cook for 10-15 minutes, allowing the flavors to blend and the sauce to thicken.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro before serving.

This Chickpea & Spinach Curry is a creamy, flavorful dish that stays true to traditional Indian flavors but is made keto-friendly and dairy-free. The addition of coconut milk creates a rich, velvety sauce that binds the chickpeas and spinach together beautifully. This curry is an excellent low-carb lunch choice, offering a balance of protein, fiber, and healthy fats, while also being rich in vitamins and minerals. It’s perfect for those on a keto or plant-based diet.

Dairy-Free Keto Tofu and Bell Pepper Curry

Tofu and Bell Pepper Curry is a simple, quick, and healthy dairy-free dish that is perfect for a keto-friendly lunch. The tofu adds a satisfying protein source while bell peppers bring sweetness and crunch. The coconut milk and an array of aromatic spices create a rich, creamy sauce, making it a delicious and satisfying meal. This recipe is great for meal prepping, ensuring a nutritious lunch for the entire week.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 2 bell peppers (red and green), sliced
• 1 can coconut milk (full-fat)
• 2 tablespoons olive oil or coconut oil
• 1 onion, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon coriander powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat the oil in a large pan over medium heat. Add cumin seeds and sauté for a few seconds.
2. Add the chopped onions and sauté until golden and fragrant.
3. Add the turmeric, chili powder, and coriander powder, and cook for 1 minute.
4. Add the tofu cubes and bell peppers. Stir to coat the tofu with the spices.
5. Pour in the coconut milk, add salt and pepper, and bring to a simmer. Let it cook for 10 minutes until the tofu absorbs the flavors and the sauce thickens.
6. This Dairy-Free Keto Tofu and Bell Pepper Curry is a comforting yet light dish that’s ideal for anyone following a keto or plant-based diet. The tofu provides a great source of protein, while bell peppers add a touch of sweetness and crunch. The creamy coconut milk balances the spices, creating a satisfying, flavorful sauce. It’s perfect for a quick lunch that’s full of healthy fats and low in carbs, keeping you full and energized throughout the day.

Dairy-Free Keto Baingan Bharta (Smoky Eggplant Curry)

Baingan Bharta is a smoky, rich, and flavorful Indian curry made with roasted eggplant and a blend of spices. This dairy-free version is perfect for a keto diet as it is low in carbs and packed with fiber and antioxidants. The smoky eggplant, combined with the warming spices, creates a deeply satisfying and aromatic curry. It pairs well with cauliflower rice or keto-friendly flatbreads.

Ingredients:

• 2 medium eggplants (baingan)
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2 tablespoons olive oil or coconut oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• Salt to taste
• Fresh cilantro, for garnish

Instructions:

1. Roast the eggplants directly over a flame or in the oven until the skin is charred and the flesh is soft. Once done, peel off the skin and mash the flesh.
2. Heat the oil in a pan over medium heat. Add cumin seeds and let them splutter.
3. Add the chopped onions and sauté until golden brown.
4. Stir in the chopped tomatoes and cook until they soften and release their juices.
5. Add the turmeric, coriander powder, garam masala, and chili powder. Stir to combine.
6. Add the mashed eggplant and mix well. Cook for another 5-7 minutes to allow the flavors to blend.
7. Season with salt and garnish with fresh cilantro before serving.

This Dairy-Free Keto Baingan Bharta is a hearty, smoky curry that’s ideal for those following a keto or plant-based diet. The roasted eggplant gives the dish a unique depth of flavor, while the spices add warmth and complexity. It’s a low-carb, satisfying meal full of fiber and antioxidants. Pair it with cauliflower rice to make it a filling and nutritious lunch.

Dairy-Free Keto Palak (Spinach) and Tofu Curry

Palak Tofu Curry is a creamy, flavorful dish made with tender spinach and tofu, all cooked in a rich, spiced sauce. This dairy-free version uses coconut milk to create the creamy texture while keeping the dish keto-friendly. The tofu provides a great source of protein, while the spinach is rich in vitamins and minerals. This curry is ideal for a quick, healthy, low-carb lunch.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 block firm tofu, pressed and cubed
• 1 onion, chopped
• 1 tomato, chopped
• 1 can coconut milk (full-fat)
• 2 tablespoons olive oil or coconut oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onions and sauté until soft and golden.
3. Stir in the chopped tomatoes and cook for 5 minutes until they break down.
4. Add the turmeric, chili powder, and garam masala. Stir for 1 minute until fragrant.
5. Add the chopped spinach and cook until wilted.
6. Add the tofu cubes and coconut milk, and bring the mixture to a simmer. Cook for 10 minutes until the tofu absorbs the flavors.
7. Season with salt and pepper to taste and garnish with fresh cilantro.

Palak Tofu Curry is a creamy and satisfying dish that’s perfect for a keto lunch. The spinach provides essential nutrients, while the tofu adds protein and texture. The coconut milk creates a luscious sauce that ties everything together. This curry is not only delicious but also rich in vitamins A and C, making it a nutritious option for anyone looking to stay healthy while enjoying a low-carb, dairy-free meal.

Dairy-Free Keto Tandoori Chicken

Tandoori Chicken is a classic Indian dish known for its smoky, spiced flavor. This dairy-free version uses a blend of yogurt alternatives, such as coconut or almond yogurt, to marinate the chicken. The chicken is then baked to perfection with a mix of aromatic spices, making it a flavorful and satisfying keto-friendly dish. It’s ideal for a light lunch or dinner.

Ingredients:

• 4 boneless chicken thighs or breasts
• 1/2 cup coconut yogurt or almond yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• Salt, to taste
• Lemon juice (optional)
• Fresh cilantro, for garnish

Instructions:

1. In a bowl, mix the yogurt, ginger-garlic paste, turmeric, cumin, paprika, garam masala, chili powder, and salt.
2. Add the chicken pieces to the marinade and coat well. Let it marinate in the refrigerator for at least 1 hour, or overnight for best results.
3. Preheat the oven to 400°F (200°C). Place the marinated chicken on a baking sheet lined with parchment paper.
4. Bake for 20-25 minutes or until the chicken is fully cooked and has a slight char.
5. Garnish with lemon juice and fresh cilantro before serving.

Dairy-Free Keto Tandoori Chicken is a flavorful, spicy dish that’s perfect for anyone on a keto or dairy-free diet. The yogurt alternative in the marinade helps tenderize the chicken while infusing it with bold flavors from the spices. It’s a versatile dish that can be enjoyed on its own or paired with a side of cauliflower rice or a keto salad. This recipe provides lean protein and essential nutrients, making it a great choice for a light yet satisfying meal.

Dairy-Free Keto Pumpkin and Zucchini Curry

features pumpkin and zucchini in a rich coconut milk base. The pumpkin adds a touch of sweetness, while the zucchini brings a delicate texture. This dish is spiced with traditional Indian flavors, making it an ideal low-carb, keto-friendly lunch that’s full of flavor and nutrients. It’s also a great way to enjoy fall produce in a healthy, satisfying meal.

Ingredients:

• 1 small pumpkin, peeled and cubed
• 2 zucchinis, sliced
• 1 onion, chopped
• 1 can coconut milk (full-fat)
• 2 tablespoons olive oil or coconut oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• Salt to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat the oil in a large pan over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onion and sauté until golden.
3. Stir in the turmeric, coriander, and chili powder, and cook for 1 minute.
4. Add the cubed pumpkin and zucchini slices. Cook for 5-7 minutes until they start to soften.
5. Pour in the coconut milk, add salt, and simmer on low heat for 15-20 minutes, until the vegetables are tender.
6. Garnish with fresh cilantro before serving.

Dairy-Free Keto Pumpkin and Zucchini Curry is a delicious and nutritious way to enjoy seasonal produce. The coconut milk creates a creamy sauce that enhances the natural sweetness of the pumpkin while the zucchini adds a light crunch. This dish is low in carbs, making it a great option for those on a keto diet. It’s flavorful, filling, and packed with vitamins, making it an excellent choice for a healthy lunch.

Dairy-Free Keto Kadai Mushroom Curry

Kadai Mushroom Curry is a popular Indian dish made with mushrooms, bell peppers, and a rich, spiced tomato sauce. This dairy-free version is a keto-friendly dish that uses mushrooms as a low-carb substitute for meat. The bell peppers and aromatic spices create a vibrant and flavorful sauce. It’s a hearty and healthy curry that’s perfect for lunch or dinner.

Ingredients:

• 2 cups mushrooms, sliced
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 tablespoons olive oil or coconut oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• Salt to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat the oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onion and sauté until golden brown.
3. Add the chopped tomatoes and cook for 5 minutes until softened.
4. Stir in the turmeric, coriander powder, garam masala, and chili powder. Cook for 1-2 minutes until fragrant.
5. Add the sliced mushrooms and bell peppers, and cook for 10-15 minutes until the mushrooms release their moisture and become tender.
6. Season with salt to taste and garnish with fresh cilantro before serving.

Kadai Mushroom Curry is a delicious and savory dish that’s perfect for anyone following a keto or dairy-free diet. The mushrooms provide a meaty texture while being low in carbs, and the bell peppers add a crisp, fresh flavor. The spices give the curry its signature warmth and depth. This dish is not only satisfying but also packed with antioxidants, vitamins, and minerals, making it a healthy, keto-friendly option for lunch or dinner.

Dairy-Free Keto Zucchini and Cauliflower Curry

This Dairy-Free Keto Zucchini and Cauliflower Curry is a simple yet flavorful dish, perfect for those following a keto diet. The combination of cauliflower and zucchini with aromatic spices makes this curry a satisfying low-carb option. The rich, coconut milk-based sauce adds a creamy texture, while the spices enhance the natural flavors of the vegetables. It’s a healthy, nutrient-packed lunch that is easy to prepare and full of flavor.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 2 zucchinis, sliced
• 1 onion, chopped
• 1 can coconut milk (full-fat)
• 2 tablespoons olive oil or coconut oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1/2 teaspoon ginger powder
• Salt, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter for a few seconds.
2. Add the chopped onion and sauté until golden.
3. Stir in the turmeric, coriander, chili powder, and ginger powder. Cook for 1 minute until fragrant.
4. Add the cauliflower florets and zucchini slices. Toss to coat them with the spices.
5. Pour in the coconut milk and stir well. Bring the mixture to a simmer.
6. Cook for 15-20 minutes, or until the vegetables are tender and the sauce has thickened.
7. Season with salt to taste and garnish with fresh cilantro.

This Dairy-Free Keto Zucchini and Cauliflower Curry is a delightful, low-carb option that is both filling and nutritious. The cauliflower absorbs the spices beautifully, while the zucchini adds texture and freshness. The creamy coconut milk brings the dish together, making it a satisfying and flavorful meal. This curry is perfect for a quick lunch or dinner and can be enjoyed with cauliflower rice for an extra low-carb kick.

Dairy-Free Keto Tofu and Broccoli Curry

Tofu and Broccoli Curry is a rich, flavorful dish made with tofu and crunchy broccoli cooked in a creamy coconut milk sauce. The combination of protein-packed tofu and nutrient-rich broccoli makes this curry an excellent choice for a keto lunch. The spices used give the curry depth and warmth, while the coconut milk adds a smooth, creamy texture.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 cups broccoli florets
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 can coconut milk (full-fat)
• 2 tablespoons coconut oil or olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (optional)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onion and sauté until golden.
3. Stir in the chopped tomatoes and cook for 5 minutes until they soften.
4. Add the turmeric, garam masala, ground cumin, and chili powder. Stir for 1 minute.
5. Add the tofu cubes and broccoli florets, and mix well with the spices.
6. Pour in the coconut milk and bring to a simmer. Cook for 10-15 minutes, until the sauce thickens and the vegetables are tender.
7. Season with salt and pepper to taste and garnish with fresh cilantro.

Dairy-Free Keto Tofu and Broccoli Curry is a satisfying and nutritious dish that is packed with protein and vitamins. The tofu adds a meaty texture while the broccoli provides crunch and fiber. The creamy coconut milk base ties everything together, making the curry rich and comforting. This dish is an excellent keto option for lunch, offering a low-carb, high-protein meal that is both flavorful and healthy.

Dairy-Free Keto Methi (Fenugreek) and Tofu Curry

Methi (Fenugreek) leaves and tofu come together in this aromatic curry, flavored with traditional Indian spices. Fenugreek is known for its slightly bitter flavor, which pairs perfectly with the tofu’s mild taste. This dairy-free, keto-friendly dish is rich in fiber and protein, making it a perfect low-carb lunch option.

Ingredients:

• 2 cups fresh fenugreek leaves (methi), chopped
• 1 block firm tofu, pressed and cubed
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 can coconut milk (full-fat)
• 2 tablespoons olive oil or coconut oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• Salt, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onion and sauté until golden.
3. Stir in the chopped tomatoes and cook for 5 minutes until softened.
4. Add the turmeric, ground coriander, and chili powder. Cook for 1-2 minutes.
5. Add the tofu cubes and fenugreek leaves. Stir well to combine.
6. Pour in the coconut milk, bring to a simmer, and cook for 10 minutes, allowing the tofu to absorb the flavors.
7. Season with salt to taste and garnish with fresh cilantro before serving.

Methi and Tofu Curry is a unique, flavorful dish that offers the earthy bitterness of fenugreek, complemented by the smooth texture of tofu. The coconut milk adds richness, while the spices give the curry depth. This dairy-free, keto-friendly curry is an excellent choice for lunch, providing a satisfying, low-carb meal that’s rich in protein and fiber.

dairy-Free Keto Cabbage and Carrot Curry

Cabbage and carrot are often overlooked as curry ingredients, but in this dairy-free keto recipe, they shine. The cabbage provides crunch and fiber, while the carrots offer a natural sweetness. Combined with an aromatic mix of spices and coconut milk, this curry is an ideal low-carb lunch option. It’s hearty, flavorful, and perfect for anyone on a keto or plant-based diet.

Ingredients:

• 2 cups cabbage, shredded
• 2 carrots, peeled and sliced
• 1 onion, chopped
• 1 can coconut milk (full-fat)
• 2 tablespoons coconut oil or olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• Salt to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onion and sauté until golden brown.
3. Stir in the turmeric, ground coriander, and chili powder. Cook for 1-2 minutes.
4. Add the shredded cabbage and sliced carrots. Mix well to coat the vegetables with the spices.
5. Pour in the coconut milk and simmer for 15-20 minutes, or until the cabbage is tender and the sauce thickens.
6. Season with salt to taste and garnish with fresh cilantro.

Dairy-Free Keto Cabbage and Carrot Curry is a light yet flavorful dish that makes the most of simple ingredients. The cabbage provides fiber and texture, while the carrots add a touch of sweetness to balance the spices. The coconut milk creates a creamy sauce that enhances the curry’s flavors. This dish is low in carbs, making it perfect for anyone following a keto diet.

Dairy-Free Keto Tofu and Bell Pepper Stir-Fry Curry

This Tofu and Bell Pepper Stir-Fry Curry is a quick and easy dish that packs a lot of flavor. The tofu is sautéed until crispy, and the bell peppers add a fresh, crunchy texture. A creamy coconut milk sauce infused with traditional Indian spices makes this dairy-free curry both satisfying and healthy. It’s a perfect low-carb, keto-friendly lunch option.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 bell peppers (red and yellow), sliced
• 1 onion, chopped
• 1 can coconut milk (full-fat)
• 2 tablespoons olive oil or coconut oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• Salt to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add the tofu cubes and sauté until crispy and golden. Remove and set aside.
2. In the same pan, add cumin seeds and let them splutter.
3. Add the chopped onion and sauté until golden brown.
4. Stir in the turmeric, ground coriander, and chili powder. Cook for 1 minute.
5. Add the sliced bell peppers and cook for 5 minutes until they soften.
6. Pour in the coconut milk and bring to a simmer. Add the tofu cubes back into the pan.
7. Simmer for another 5-7 minutes to allow the flavors to blend. Season with salt to taste and garnish with fresh cilantro.

This Dairy-Free Keto Tofu and Bell Pepper Stir-Fry Curry is a quick, flavorful dish that makes a satisfying lunch. The crispy tofu adds protein, while the bell peppers provide a sweet and crunchy texture. The coconut milk sauce ties everything together, making the curry creamy and rich. It’s a great low-carb, keto-friendly option for anyone looking for a flavorful and healthy meal.

Dairy-Free Keto Chana Masala (Chickpea Curry)

Chana Masala is a popular Indian chickpea curry, traditionally made with tomatoes and a variety of spices. In this dairy-free version, we use a coconut milk base to add richness while keeping it keto-friendly. The chickpeas provide a great source of plant-based protein, and the spices create a flavorful, aromatic curry that is perfect for a filling lunch.

Ingredients:

• 1 can chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 can coconut milk (full-fat)
• 2 tablespoons olive oil or coconut oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• Salt to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onion and sauté until golden brown.
3. Stir in the chopped tomatoes and cook for 5-7 minutes until they soften and release their juices.
4. Add the turmeric, ground coriander, garam masala, and chili powder. Cook for 1 minute.
5. Add the chickpeas and coconut milk. Stir well and bring to a simmer.
6. Cook for 10 minutes, allowing the curry to thicken and the flavors to meld.
7. Season with salt and garnish with fresh cilantro before serving.

Dairy-Free Keto Chana Masala is a hearty and flavorful dish that’s perfect for a keto lunch. The chickpeas provide plant-based protein, while the coconut milk creates a creamy texture. The spices bring the curry to life, making it a comforting and satisfying meal. This dish is high in fiber and antioxidants, making it a healthy and nutritious option for those following a keto or dairy-free diet.

Dairy-Free Keto Spinach and Mushroom Curry

Spinach and Mushroom Curry is a flavorful, low-carb dish that’s perfect for a dairy-free keto diet. The spinach provides rich nutrients like iron and vitamin C, while the mushrooms add a savory depth to the curry. This curry is cooked in a creamy coconut milk base, which complements the earthy flavors of the mushrooms and the vibrant spinach, creating a warm, comforting dish. It’s an excellent choice for a nutrient-packed lunch or dinner.

Ingredients:

• 2 cups fresh spinach, chopped
• 2 cups mushrooms, sliced
• 1 onion, chopped
• 1 can coconut milk (full-fat)
• 2 tablespoons coconut oil or olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder (optional)
• Salt to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onion and sauté until golden brown.
3. Stir in the ground turmeric, ground coriander, garam masala, and chili powder. Cook for 1 minute.
4. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and soften.
5. Add the chopped spinach and cook until it wilts down.
6. Pour in the coconut milk and bring to a simmer. Cook for 10-15 minutes until the curry thickens.
7. Season with salt to taste and garnish with fresh cilantro before serving.

This Dairy-Free Keto Spinach and Mushroom Curry is a rich and hearty dish that’s perfect for those following a keto or dairy-free diet. The spinach provides a healthy dose of vitamins and minerals, while the mushrooms add texture and umami. The coconut milk adds a creamy base that enhances the flavors, making this curry both satisfying and nutritious. It’s a great option for a quick, healthy lunch or dinner.

Dairy-Free Keto Green Bean and Almond Curry

Green Bean and Almond Curry combines the crunchiness of fresh green beans with the richness of almonds and spices, all cooked in a coconut milk-based sauce. This keto-friendly and dairy-free curry is packed with protein, healthy fats, and fiber, making it an excellent option for a low-carb lunch. The almonds add a unique texture and flavor to the dish, making it both satisfying and flavorful.

Ingredients:

• 2 cups fresh green beans, trimmed and chopped
• 1/4 cup sliced almonds
• 1 onion, chopped
• 1 can coconut milk (full-fat)
• 2 tablespoons coconut oil or olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• Salt to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onion and sauté until golden brown.
3. Stir in the turmeric, ground coriander, and cinnamon. Cook for 1 minute until fragrant.
4. Add the green beans and cook for 5-7 minutes until they start to soften.
5. Stir in the sliced almonds and cook for another 2-3 minutes.
6. Pour in the coconut milk and simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
7. Dairy-Free Keto Green Bean and Almond Curry is a delightful dish that offers a satisfying crunch from the green beans and almonds, while the coconut milk brings a creamy texture to the curry. This low-carb, keto-friendly dish is rich in healthy fats, fiber, and protein, making it a filling and nutritious meal. It’s perfect for lunch or dinner, especially for those looking for a unique and flavorful curry.

Dairy-Free Keto Cauliflower and Tomato Curry

Cauliflower and Tomato Curry is a light, flavorful dish that combines the mild sweetness of cauliflower with the tangy richness of tomatoes. The curry is cooked in a creamy coconut milk base and seasoned with traditional Indian spices, creating a warm and comforting meal. This low-carb, dairy-free curry is ideal for those on a keto diet and provides a great source of fiber, antioxidants, and healthy fats.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tomatoes, chopped
• 1 onion, chopped
• 1 can coconut milk (full-fat)
• 2 tablespoons coconut oil or olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• Salt to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onion and sauté until golden.
3. Stir in the turmeric, ground coriander, and chili powder. Cook for 1-2 minutes until fragrant.
4. Add the chopped tomatoes and cook for 5 minutes until they soften and release their juices.
5. Add the cauliflower florets and toss them in the spices.
6. Pour in the coconut milk and bring the curry to a simmer. Cook for 15-20 minutes, or until the cauliflower is tender.
7. Season with salt to taste and garnish with fresh cilantro.

Dairy-Free Keto Cauliflower and Tomato Curry is a simple, wholesome dish that is perfect for a keto-friendly lunch. The cauliflower absorbs the flavors of the spices beautifully, while the coconut milk creates a rich, creamy sauce. The tomatoes provide a tangy contrast to the sweetness of the cauliflower. This curry is low in carbs, full of nutrients, and easy to prepare, making it a great meal for a quick and healthy lunch or dinner.

Dairy-Free Keto Butternut Squash and Spinach Curry

This creamy, dairy-free curry pairs the sweetness of butternut squash with the earthy richness of spinach. The butternut squash provides natural sweetness, while the spinach adds a nutritious boost. The curry is cooked in a coconut milk base, which creates a smooth, creamy texture. It’s a flavorful and satisfying dish that’s perfect for a keto lunch and offers a combination of protein, fiber, and healthy fats.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 2 cups fresh spinach, chopped
• 1 onion, chopped
• 1 can coconut milk (full-fat)
• 2 tablespoons coconut oil or olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon cinnamon
• Salt to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onion and sauté until golden brown.
3. Stir in the turmeric, ground coriander, and cinnamon. Cook for 1 minute until fragrant.
4. Add the butternut squash and cook for 5-7 minutes, stirring occasionally.
5. Add the chopped spinach and cook until wilted.
6. Pour in the coconut milk and simmer for 15-20 minutes, until the butternut squash is tender and the sauce has thickened.
7. Season with salt to taste and garnish with fresh cilantro.

Dairy-Free Keto Butternut Squash and Spinach Curry is a warming, comforting dish that is both satisfying and nutritious. The natural sweetness of the squash pairs wonderfully with the richness of the spinach and the creamy coconut milk. This curry is a great option for anyone following a keto or dairy-free diet, as it is low in carbs, high in vitamins and minerals, and packed with flavor. It’s perfect for a cozy lunch or dinner.

Dairy-Free Keto Asparagus and Coconut Curry

Asparagus and Coconut Curry is a light yet flavorful dish that combines the earthy taste of asparagus with the creamy richness of coconut milk. This dairy-free, keto-friendly curry is perfect for a spring lunch or dinner. The asparagus provides a good source of fiber and antioxidants, while the coconut milk gives the curry a smooth, velvety texture. The spices enhance the natural flavors of the asparagus, making it a delightful meal.

Ingredients:

• 2 cups asparagus, cut into 2-inch pieces
• 1 onion, chopped
• 1 can coconut milk (full-fat)
• 2 tablespoons coconut oil or olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• Salt to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onion and sauté until golden.
3. Stir in the turmeric, ground coriander, and chili powder. Cook for 1 minute.
4. Add the asparagus pieces and cook for 5 minutes until they start to soften.
5. Pour in the coconut milk and bring to a simmer. Cook for 10-15 minutes, until the asparagus is tender and the sauce has thickened.
6. Season with salt to taste and garnish with fresh cilantro before serving.

Dairy-Free Keto Asparagus and Coconut Curry is a light, refreshing dish that is perfect for a low-carb lunch. The asparagus adds a natural crunch and a range of nutrients, while the coconut milk creates a rich and creamy base. This curry is simple to prepare, yet full of flavor and healthy fats, making it a great option for anyone following a keto or dairy-free diet. Enjoy it as a standalone dish or pair it with cauliflower rice for an extra low-carb meal.

Dairy-Free Keto Eggplant and Tomato Curry

Eggplant and Tomato Curry is a classic combination in Indian cuisine. This dairy-free, keto-friendly version features tender eggplant cooked in a spiced coconut milk base, paired with juicy tomatoes. The rich, earthy flavor of the eggplant blends beautifully with the tangy tomatoes and aromatic spices, creating a delicious, low-carb meal that’s perfect for a quick lunch or dinner.

Ingredients:

• 2 medium eggplants, chopped
• 2 tomatoes, chopped
• 1 onion, chopped
• 1 can coconut milk (full-fat)
• 2 tablespoons coconut oil or olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• Salt to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onion and sauté until golden brown.
3. Stir in the ground turmeric, ground coriander, and chili powder. Cook for 1-2 minutes.
4. Add the chopped eggplant and tomatoes, and cook for 10 minutes, until the eggplant softens.
5. Pour in the coconut milk and simmer for 15 minutes, allowing the curry to thicken and the flavors to blend.
6. Season with salt to taste and garnish with fresh cilantro.

Dairy-Free Keto Eggplant and Tomato Curry is a savory, comforting dish that combines the richness of eggplant with the tanginess of tomatoes. The coconut milk provides a creamy base that ties the curry together, and the spices give the dish depth and complexity. This low-carb, keto-friendly curry is a perfect option for lunch or dinner, offering a delicious and filling meal.

Note: More recipes are coming soon