26+ Easy & Delicious Keto Cauliflower Curry Recipes for Any Meal

Cauliflower is a true hero in the keto world. It’s low in carbs, packed with nutrients, and incredibly versatile—making it the perfect ingredient for a variety of dishes, especially flavorful curries.

If you’re looking for delicious ways to enjoy cauliflower while staying in ketosis, you’re in the right place.

In this article, we’ll explore 26+ keto cauliflower curry recipes that are not only mouthwatering but also easy to make.

Whether you love bold spices, creamy coconut-based curries, or hearty plant-based meals, there’s a recipe here for you.

Get ready to indulge in a world of rich flavors without breaking your carb limit!

26+ Easy & Delicious Keto Cauliflower Curry Recipes for Any Meal

Keto cauliflower curry recipes are a fantastic way to enjoy comforting, flavorful meals while maintaining a low-carb lifestyle.

From creamy coconut-based curries to bold, spicy variations, cauliflower is a versatile ingredient that absorbs all the delicious flavors of your favorite spices.

With 26+ recipes to choose from, you’ll never run out of ways to enjoy this keto-friendly vegetable.

Whether you’re meal prepping, looking for a quick dinner, or craving something warm and satisfying, there’s a cauliflower curry here for every occasion.

Try out these recipes and discover how delicious and easy keto cooking can be!

Creamy Coconut Cauliflower Curry

This rich and creamy keto-friendly cauliflower curry is infused with aromatic spices and coconut milk, making it a perfect low-carb alternative to traditional Indian curries.

The tender cauliflower absorbs the bold flavors of turmeric, cumin, and garam masala while the coconut milk provides a luscious texture. Enjoy this dish as a hearty meal on its own or pair it with keto naan or cauliflower rice for a complete experience.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup coconut milk (full fat)
• 1 tbsp coconut oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1/2 tsp paprika
• 1/2 tsp red chili powder (adjust to taste)
• 1/2 cup diced tomatoes
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a pan over medium heat. Add onions and sauté until translucent.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in the turmeric, cumin, garam masala, paprika, and chili powder, cooking for 30 seconds to release the flavors.
4. Add diced tomatoes and cook until they soften.
5. Pour in coconut milk and vegetable broth, stirring well.
6. Add cauliflower florets, cover, and simmer for 10–15 minutes until tender.
7. Season with salt and pepper, garnish with fresh cilantro, and serve hot.

This creamy coconut cauliflower curry is a satisfying keto dish that delivers both flavor and nutrition.

The coconut milk provides healthy fats, making it a filling option for those on a low-carb diet. It’s easy to make, meal-prep friendly, and perfect for a cozy dinner any night of the week.

Spicy Roasted Cauliflower Curry

For those who love a little heat, this spicy roasted cauliflower curry is the perfect keto-friendly dish.

Roasting the cauliflower before adding it to the curry deepens its natural sweetness and adds a deliciously crispy texture. The combination of bold spices and a thick, flavorful tomato-based sauce makes this dish an irresistible low-carb delight.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp turmeric powder
• 1 tsp paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp salt
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp garam masala
• 1/2 tsp ground coriander
• 1/2 cup crushed tomatoes
• 1/2 cup heavy cream
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh basil or cilantro for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower with olive oil, turmeric, paprika, cayenne, and salt. Spread on a baking sheet and roast for 20 minutes until golden brown.
2. In a pan, sauté onions until soft. Add garlic, garam masala, and coriander, cooking for a minute.
3. Stir in crushed tomatoes and cook until thickened.
4. Pour in heavy cream and vegetable broth, stirring well.
5. Add roasted cauliflower to the sauce and simmer for 5 minutes.
6. Adjust seasoning, garnish with fresh herbs, and serve warm.

This spicy roasted cauliflower curry is a great way to enjoy bold flavors while staying within your keto macros.

Roasting the cauliflower enhances its natural taste, making it even more delicious. Pair it with a low-carb side like keto naan or cauliflower rice for a comforting and satisfying meal.

Thai-Inspired Keto Cauliflower Curry

This Thai-inspired cauliflower curry combines the rich flavors of coconut milk, red curry paste, and fresh herbs to create a fragrant and satisfying dish.

It’s low in carbs but high in flavor, making it a great addition to your keto meal plan. The lime juice and fresh basil give it a refreshing kick, while the coconut milk ensures a creamy, luxurious texture.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 tbsp avocado oil or coconut oil
• 1 tbsp Thai red curry paste
• 1 can (13.5 oz) coconut milk (full fat)
• 1/2 cup vegetable broth
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp fish sauce (optional, for authentic Thai flavor)
• 1 tbsp lime juice
• 1/2 cup red bell pepper, sliced
• 1/2 cup zucchini, sliced
• Salt and pepper to taste
• Fresh basil or cilantro for garnish

Instructions:

1. Heat oil in a pan and sauté onions until soft. Add garlic and ginger, cooking for another minute.
2. Stir in red curry paste and cook for 30 seconds to release the flavors.
3. Pour in coconut milk and vegetable broth, mixing well.
4. Add cauliflower, red bell pepper, and zucchini. Simmer for 10–12 minutes until tender.
5. Stir in fish sauce (if using) and lime juice. Season with salt and pepper.
6. Garnish with fresh basil or cilantro and serve warm.

This Thai-inspired keto cauliflower curry is a perfect way to enjoy authentic flavors while keeping your meal low in carbs.

The combination of creamy coconut milk, spicy red curry paste, and fresh lime juice makes it a refreshing and satisfying dish. Serve it as a standalone meal or with cauliflower rice for a delicious, keto-friendly Thai feast.

Keto Butter Cauliflower Curry

This keto-friendly butter cauliflower curry is a twist on the classic Indian butter chicken. Instead of chicken, we use tender cauliflower florets that soak up the rich, buttery, and mildly spiced tomato-based sauce.

This dish is perfect for those looking for a creamy, indulgent, and satisfying low-carb meal without sacrificing flavor.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tbsp butter (or ghee)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp paprika
• 1/2 tsp cumin powder
• 1/2 tsp chili powder (adjust to taste)
• 1/2 cup tomato purée
• 1/2 cup heavy cream
• 1/2 cup vegetable broth
• 1/2 tsp salt (or to taste)
• 1 tbsp fresh cilantro for garnish

Instructions:

1. Heat 1 tbsp butter in a pan and sauté onions until translucent.
2. Add garlic and ginger, cooking for another minute.
3. Stir in garam masala, turmeric, paprika, cumin, and chili powder, cooking for 30 seconds.
4. Pour in tomato purée and cook until thickened.
5. Add vegetable broth and cauliflower florets. Cover and simmer for 10–12 minutes.
6. Stir in heavy cream and remaining butter, letting it melt into the sauce.
7. Garnish with fresh cilantro and serve warm.

This butter cauliflower curry is a comforting, restaurant-style dish that fits perfectly into a keto diet.

The rich, creamy sauce paired with tender cauliflower makes it an excellent low-carb alternative to butter chicken. Serve it with keto naan or cauliflower rice for a complete meal.

Garlic Ginger Cauliflower Curry

This garlic ginger cauliflower curry is packed with bold flavors and spices that make it an exciting addition to your keto meal plan.

The combination of fresh garlic and ginger gives the dish a punchy, aromatic base, while the spices and coconut milk create a beautifully balanced sauce. This quick and easy curry is perfect for a weeknight meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 tbsp coconut oil
• 4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 small onion, finely chopped
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup coconut milk
• 1/2 cup diced tomatoes
• 1/2 cup vegetable broth
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a pan and sauté garlic and ginger until fragrant.
2. Add onions and cook until soft.
3. Stir in turmeric, cumin, and red pepper flakes, cooking for 30 seconds.
4. Pour in diced tomatoes and cook until soft.
5. Add coconut milk and vegetable broth, stirring well.
6. Add cauliflower and let simmer for 10–15 minutes until tender.
7. Stir in lime juice, garnish with cilantro, and serve hot.

This garlic ginger cauliflower curry is an excellent option for those who love bold flavors.

The strong garlic and ginger combination enhances the taste while keeping it low-carb. This curry is perfect on its own or with keto-friendly sides like cauliflower rice.

Low-Carb Cauliflower & Spinach Curry

This keto cauliflower and spinach curry is a nutritious and flavorful dish loaded with vitamins and antioxidants.

The addition of fresh spinach provides extra nutrients while keeping the dish light yet satisfying. The mild spices blend beautifully with the creamy coconut milk, making this curry a must-try for those following a low-carb lifestyle.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 cups fresh spinach
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp turmeric powder
• 1/2 tsp ground coriander
• 1/2 tsp cumin powder
• 1/2 cup coconut milk
• 1/2 cup vegetable broth
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a pan and sauté onions until soft.
2. Add garlic, turmeric, coriander, and cumin, stirring for 30 seconds.
3. Pour in coconut milk and vegetable broth, mixing well.
4. Add cauliflower and simmer for 10–12 minutes until tender.
5. Stir in fresh spinach and let it wilt for 2 minutes.
6. Add lemon juice, season with salt and pepper, and garnish with fresh herbs.

This cauliflower and spinach curry is a wholesome, flavorful, and low-carb dish perfect for a healthy meal.

The combination of soft cauliflower and wilted spinach in a rich coconut-based sauce makes it both delicious and nutritious. Pair it with a keto-friendly side for a complete and satisfying dish.

Cauliflower and Pea Coconut Curry

This cauliflower and pea coconut curry is a delightful, low-carb, keto-friendly dish that combines the sweetness of peas with the earthiness of cauliflower.

The coconut milk creates a creamy, rich base for this dish, and the spices like cumin, coriander, and curry powder enhance the flavors beautifully. Perfect for a warm, comforting meal, it’s simple to make and great for meal prepping.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup frozen peas (or fresh if preferred)
• 1 tbsp coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp curry powder
• 1/2 cup coconut milk
• 1/2 cup vegetable broth
• 1/2 tsp salt (or to taste)
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat. Add onions and cook until translucent.
2. Add garlic and sauté for another minute until fragrant.
3. Stir in cumin, coriander, and curry powder, cooking for 30 seconds to release the aromas.
4. Pour in coconut milk and vegetable broth, stirring to combine.
5. Add cauliflower florets and frozen peas, simmering for 10–15 minutes until the cauliflower is tender.
6. Season with salt, garnish with cilantro, and serve hot.

This cauliflower and pea coconut curry offers a perfect balance of creamy coconut milk and earthy vegetables, making it a tasty, low-carb dish that won’t disappoint.

The peas add a slight sweetness that complements the cauliflower perfectly. It’s a great meal on its own or served with keto-friendly sides for a filling and nutritious dinner.

Lemon-Tahini Cauliflower Curry

For a zesty twist on the traditional curry, this lemon-tahini cauliflower curry brings together tangy lemon and rich tahini in a creamy, low-carb sauce.

The cauliflower absorbs the bright citrus flavors while the tahini adds a nutty depth to the dish. This refreshing yet satisfying curry is ideal for those who love bold and tangy flavors with their keto meals.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tbsp tahini
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 tbsp lemon juice
• 1/2 cup vegetable broth
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a pan over medium heat. Sauté onions until soft and translucent.
2. Add garlic, cumin, and turmeric, cooking for 30 seconds to allow the spices to bloom.
3. Stir in tahini, coconut milk, and vegetable broth, creating a smooth sauce.
4. Add cauliflower florets to the pan and simmer for 10–12 minutes until the cauliflower is tender.
5. Add lemon juice and season with salt and pepper to taste.
6. Garnish with fresh parsley and serve warm.

This lemon-tahini cauliflower curry provides a fresh and vibrant flavor profile that stands out from other curry recipes.

The tangy lemon and creamy tahini give it a unique twist while still being perfectly suited to a keto lifestyle. Serve it alongside a simple salad or cauliflower rice for a complete meal that’s both satisfying and nutritious.

Keto Cauliflower Curry with Almond Flour

This keto cauliflower curry incorporates almond flour into the sauce to add a slightly thicker consistency while keeping the dish low-carb.

The use of almond flour provides a nice nutty flavor that complements the cauliflower and enhances the depth of the curry. Rich and creamy, this dish is a comforting choice for those looking for a satisfying, keto-friendly curry option.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tbsp almond flour
• 1 tbsp ghee (or butter)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1/2 tsp chili powder (optional)
• 1/2 cup coconut milk
• 1/2 cup vegetable broth
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat ghee in a large pan over medium heat. Sauté onions until soft and translucent.
2. Add garlic, ginger, turmeric, cumin, and chili powder (if using), and cook for another minute.
3. Stir in almond flour and cook for 2–3 minutes to toast the flour.
4. Pour in coconut milk and vegetable broth, stirring well to create a smooth sauce.
5. Add cauliflower florets and simmer for 10–12 minutes until tender.
6. Stir in lemon juice and season with salt and pepper to taste.
7. Garnish with fresh cilantro and serve hot.

This keto cauliflower curry with almond flour is a delightful, nutty variation that adds richness and depth to the dish.

The almond flour helps thicken the sauce while keeping it low-carb, making it a perfect option for those on a keto diet. It pairs wonderfully with cauliflower rice or a keto-friendly flatbread for a complete meal.

Cauliflower and Mushroom Keto Curry

This cauliflower and mushroom keto curry combines the earthy flavors of mushrooms with the subtle sweetness of cauliflower, all cooked in a rich, creamy coconut curry sauce.

The mushrooms add a meaty texture, making this dish hearty yet low-carb. Perfect for vegetarians or anyone looking for a comforting, keto-friendly curry packed with flavor.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup mushrooms, sliced
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1/2 tsp paprika
• 1/2 cup coconut milk
• 1/2 cup vegetable broth
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté onions until soft.
2. Add garlic and cook for another minute until fragrant.
3. Stir in cumin, turmeric, and paprika, cooking for 30 seconds.
4. Add sliced mushrooms and cook until they release moisture and become tender.
5. Pour in coconut milk and vegetable broth, stirring to combine.
6. Add cauliflower florets and simmer for 10–12 minutes until the cauliflower is tender.
7. Season with salt, pepper, and lime juice. Garnish with fresh cilantro and serve.

This cauliflower and mushroom keto curry offers a hearty, comforting meal that’s perfect for a low-carb lifestyle. The mushrooms provide a meaty texture, making it a filling dish that doesn’t feel like you’re missing out on anything.

The coconut milk sauce is rich and creamy, adding the perfect base for the cauliflower and mushrooms to absorb the spices. Serve with a side of keto-friendly rice or flatbread for a full meal.

Cauliflower and Eggplant Keto Curry

Cauliflower and eggplant make a great pairing in this flavorful keto curry.

The soft, tender eggplant absorbs all the aromatic spices, while the cauliflower adds a satisfying texture. With the rich coconut milk and a variety of spices, this dish is a perfect low-carb meal that’s full of vibrant flavors.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 medium eggplant, cut into cubes
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp cumin powder
• 1 tsp curry powder
• 1/2 tsp cinnamon
• 1/2 cup coconut milk
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pan over medium heat. Sauté onions until soft and translucent.
2. Add garlic and ginger, cooking for another minute.
3. Stir in cumin, curry powder, and cinnamon, and cook for 30 seconds to release the spices’ fragrance.
4. Add cubed eggplant and cook until it starts to soften.
5. Pour in coconut milk and vegetable broth, mixing well.
6. Add cauliflower florets, cover, and simmer for 12–15 minutes until both cauliflower and eggplant are tender.
7. Season with salt and pepper, garnish with cilantro, and serve warm.

This cauliflower and eggplant keto curry is an aromatic and satisfying meal that’s full of flavor. The eggplant adds a rich, meaty texture, while the cauliflower remains crisp and tender.

The combination of spices and creamy coconut milk creates a beautifully balanced dish. Serve it with a side of cauliflower rice or keto-friendly flatbread for an easy and delicious low-carb dinner.

Spicy Cauliflower and Bell Pepper Curry

This spicy cauliflower and bell pepper curry is a great choice for anyone who enjoys a bit of heat in their meal.

The vibrant bell peppers add sweetness, while the cauliflower soaks up the bold spices, creating a deliciously spicy and savory dish. With the creaminess of coconut milk, this curry becomes a perfectly balanced keto dish.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp chili powder (adjust to taste)
• 1 tsp cumin powder
• 1/2 tsp paprika
• 1/2 cup coconut milk
• 1/2 cup vegetable broth
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pan over medium heat. Sauté onions until softened.
2. Add garlic and ginger, cooking for another minute.
3. Stir in chili powder, cumin, and paprika, and cook for 30 seconds.
4. Add sliced bell peppers and cook for a few minutes until slightly tender.
5. Pour in coconut milk and vegetable broth, stirring to combine.
6. Add cauliflower florets, cover, and simmer for 10–12 minutes until cauliflower is tender.
7. Season with salt, pepper, and lemon juice. Garnish with fresh cilantro and serve.

This spicy cauliflower and bell pepper curry is a flavorful, satisfying keto meal that’s perfect for spice lovers.

The sweetness of the bell peppers balances the heat of the chili powder, while the cauliflower absorbs all the wonderful spices. The coconut milk adds creaminess and depth to the dish, making it a deliciously rich, low-carb curry. Serve with keto-friendly sides for a full meal.

Cauliflower and Zucchini Coconut Curry

This cauliflower and zucchini coconut curry is a delightful, low-carb dish that combines the mild flavors of cauliflower with the soft, tender texture of zucchini.

Coconut milk creates a rich and creamy base, while spices like turmeric and cumin bring warmth and depth. This recipe is an excellent choice for anyone looking for a refreshing and satisfying keto curry.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 medium zucchinis, sliced
• 1 tbsp coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1/2 tsp ground coriander
• 1/2 cup coconut milk
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat. Add onions and cook until softened.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in turmeric, cumin, and coriander, and cook for 30 seconds to release the spices’ aromas.
4. Add zucchini slices and cauliflower florets, cooking for 5-7 minutes until slightly tender.
5. Pour in coconut milk and vegetable broth, stirring well.
6. Cover and simmer for 10–12 minutes until the cauliflower and zucchini are tender.
7. Season with salt and pepper, garnish with fresh cilantro, and serve warm.

This cauliflower and zucchini coconut curry is a healthy and light dish that is full of flavor. The zucchini adds a fresh, mild sweetness that pairs beautifully with the creamy coconut sauce and earthy cauliflower.

It’s the perfect keto-friendly curry for anyone looking to enjoy a comforting yet low-carb meal. Serve with cauliflower rice or a simple salad for a well-rounded meal.

Cauliflower and Broccoli Keto Curry

A nutrient-packed and vibrant curry, this cauliflower and broccoli keto curry brings together two of the most popular low-carb vegetables in a rich, spiced coconut curry sauce.

The broccoli adds a satisfying crunch, while the cauliflower soaks up the flavors of the spices and coconut milk. This dish is perfect for those looking to enjoy a filling, yet light, keto-friendly curry.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup broccoli florets
• 1 tbsp coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp cumin powder
• 1/2 tsp ground turmeric
• 1/2 tsp chili powder (optional)
• 1/2 cup coconut milk
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat. Sauté onions until softened.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in cumin, turmeric, and chili powder (if using), cooking for 30 seconds to bring out the spice flavors.
4. Add cauliflower and broccoli florets, sautéing for 5 minutes.
5. Pour in coconut milk and vegetable broth, stirring to combine.
6. Cover and simmer for 10–12 minutes until the vegetables are tender.
7. Season with salt and pepper, garnish with cilantro, and serve warm.

This cauliflower and broccoli keto curry is a nutritious, colorful dish that’s as filling as it is delicious. The broccoli provides crunch and texture, while the cauliflower absorbs the rich, spiced coconut sauce.

This curry is an excellent choice for a low-carb, nutrient-dense meal. It pairs beautifully with a side of cauliflower rice or keto-friendly naan for a complete dinner.

Coconut Cream and Cauliflower Curry

This coconut cream and cauliflower curry is rich, smooth, and packed with flavor.

The velvety coconut cream creates a thick and indulgent sauce, while the cauliflower soaks up all the spices, making it a deliciously satisfying low-carb meal. The blend of turmeric, cumin, and coriander adds depth and warmth, making this curry an ideal choice for a cozy dinner.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 tbsp coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 cup coconut cream
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat. Sauté onions until translucent.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in cumin, coriander, and turmeric, and cook for 30 seconds.
4. Add cauliflower florets and sauté for 5–7 minutes, allowing the cauliflower to absorb the spices.
5. Pour in coconut cream and vegetable broth, stirring to combine.
6. Cover and simmer for 10–12 minutes until the cauliflower is tender.
7. Season with salt and pepper, garnish with cilantro, and serve warm.

This coconut cream and cauliflower curry is incredibly creamy and flavorful, offering a luxurious texture that will satisfy even the most discerning curry lovers.

The coconut cream adds richness, while the cauliflower absorbs the aromatic spices. It’s an ideal keto meal that can be served with cauliflower rice or on its own for a low-carb feast.

Spicy Cauliflower and Spinach Curry

This spicy cauliflower and spinach curry is an explosion of flavors that combine the earthiness of cauliflower with the freshness of spinach.

The addition of chili and ginger gives the dish an extra kick, while coconut milk balances the heat with its creamy texture. It’s a perfect keto curry for those who enjoy a little spice in their meals and want a nutrient-dense, satisfying dish.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 cups fresh spinach, chopped
• 1 tbsp coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp chili powder (adjust to taste)
• 1/2 tsp turmeric powder
• 1/2 cup coconut milk
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat. Add onions and sauté until soft.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in cumin, coriander, chili powder, and turmeric, and cook for 30 seconds to release the flavors.
4. Add cauliflower florets and cook for 5 minutes, stirring to coat in the spices.
5. Pour in coconut milk and vegetable broth, and bring the mixture to a simmer.
6. Cover and cook for 10–12 minutes, until the cauliflower is tender.
7. Add chopped spinach and cook for another 2–3 minutes until wilted.
8. Season with salt and pepper to taste, garnish with cilantro, and serve warm.

This spicy cauliflower and spinach curry offers a zesty, flavorful punch while remaining perfectly low-carb and keto-friendly.

The creamy coconut milk balances the heat from the spices, while the spinach adds a fresh, vibrant contrast to the richness of the curry.

It’s a satisfying and healthy option for anyone seeking a flavorful, nutritious meal. Pair it with a side of cauliflower rice to complete the dish.

Cauliflower and Carrot Ginger Curry

A warming and slightly sweet curry, this cauliflower and carrot ginger curry brings together the hearty texture of cauliflower with the natural sweetness of carrots.

The ginger adds a zesty freshness, and the coconut milk ties everything together in a creamy, low-carb sauce. This dish is light yet filling, making it perfect for a keto-friendly lunch or dinner.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 medium carrots, peeled and sliced
• 1 tbsp coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp cumin powder
• 1/2 tsp cinnamon
• 1/2 tsp turmeric powder
• 1/2 cup coconut milk
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat. Add onions and cook until soft.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in cumin, cinnamon, and turmeric, and cook for 30 seconds.
4. Add sliced carrots and cauliflower florets to the pan, cooking for about 5 minutes.
5. Pour in coconut milk and vegetable broth, stirring to combine.
6. Cover and simmer for 12–15 minutes, or until the vegetables are tender.
7. Season with salt and pepper, garnish with cilantro, and serve warm.

This cauliflower and carrot ginger curry is a delightful, sweet-spiced dish that’s both warming and comforting. The ginger adds a refreshing zing, while the coconut milk provides a creamy, luxurious base.

The carrots give the dish a natural sweetness that balances out the spices, making it a satisfying and nutritious meal. Pair it with keto-friendly flatbread or cauliflower rice for a complete, filling meal.

Cauliflower and Tofu Curry

This cauliflower and tofu curry is a rich, satisfying, and protein-packed dish that’s ideal for a keto diet.

The tofu adds a great source of plant-based protein, while the cauliflower takes on the bold flavors of the spices and creamy coconut milk. With a mild heat from the spices and a deep, savory flavor, this curry is a great low-carb option for both vegans and non-vegans alike.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 block firm tofu, cubed
• 1 tbsp coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp cumin powder
• 1 tsp curry powder
• 1/2 tsp paprika
• 1/2 cup coconut milk
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat. Add onions and cook until softened.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in cumin, curry powder, and paprika, and cook for 30 seconds.
4. Add cauliflower florets and cubed tofu, sautéing for 5–7 minutes.
5. Pour in coconut milk and vegetable broth, stirring to combine.
6. Cover and simmer for 10–12 minutes until the cauliflower is tender.
7. Season with salt and pepper, garnish with fresh cilantro, and serve warm.

This cauliflower and tofu curry is a protein-packed, low-carb dish that provides a satisfying texture with every bite. The tofu absorbs the flavors of the rich coconut milk and spices, while the cauliflower stays tender and flavorful.

It’s a perfect meal for those looking for a nutritious and filling keto curry. Serve it with a side of cauliflower rice or a simple salad to round out the meal.

Cauliflower and Tomato Keto Curry

This cauliflower and tomato keto curry is a vibrant, tangy, and aromatic dish that combines the tender crunch of cauliflower with the richness of tomatoes.

The spices like cumin and coriander bring warmth to the curry, while the coconut milk adds a creamy texture. This recipe is a flavorful, low-carb option for a light yet satisfying keto meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 medium tomatoes, chopped
• 1 tbsp coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp paprika
• 1/2 cup coconut milk
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat. Add onions and cook until soft and translucent.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in cumin, coriander, and paprika, and cook for 30 seconds to release the spices’ aromas.
4. Add chopped tomatoes and cook for about 5 minutes until they start to break down.
5. Add cauliflower florets, stirring to combine with the tomato mixture.
6. Pour in coconut milk and vegetable broth, and bring the curry to a simmer.
7. Cover and cook for 10–12 minutes until the cauliflower is tender.
8. Season with salt and pepper, garnish with fresh cilantro, and serve warm.

This cauliflower and tomato keto curry is a light yet flavorful dish that brings together the tangy freshness of tomatoes with the hearty cauliflower.

The coconut milk adds a luxurious creaminess to the curry, balancing the bold spices. It’s a quick and easy meal that’s perfect for a keto diet, and it pairs wonderfully with cauliflower rice or a simple green salad.

Cauliflower and Chickpea Keto Curry

This cauliflower and chickpea keto curry is a hearty, comforting dish that’s perfect for those following a low-carb lifestyle.

Chickpeas, though slightly higher in carbs than some other keto vegetables, work well in moderation and add a satisfying texture to this dish. The cauliflower and chickpeas soak up the creamy, spiced coconut sauce, making this a deliciously satisfying curry.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup canned chickpeas, drained and rinsed
• 1 tbsp coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1/2 tsp cinnamon
• 1/2 cup coconut milk
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat. Add onions and sauté until soft.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in cumin, turmeric, and cinnamon, and cook for 30 seconds.
4. Add cauliflower florets and chickpeas, sautéing for 5–7 minutes until the cauliflower begins to soften.
5. Pour in coconut milk and vegetable broth, stirring to combine.
6. Cover and simmer for 10–12 minutes until the cauliflower is tender.
7. Season with salt and pepper, garnish with fresh cilantro, and serve warm.

This cauliflower and chickpea keto curry is a filling, flavorful dish that combines the lightness of cauliflower with the hearty texture of chickpeas.

The coconut milk ties everything together, creating a rich, creamy sauce that makes each bite deliciously satisfying. It’s a great option for a cozy dinner, and pairing it with a side of cauliflower rice or a simple salad will complete the meal.

Cauliflower and Green Bean Keto Curry

This cauliflower and green bean keto curry is a light yet satisfying dish, perfect for a healthy low-carb meal.

The green beans add a delightful crunch, and the cauliflower soaks up all the flavorful spices. Coconut milk gives the curry a rich, creamy texture, making this a deliciously balanced and comforting keto-friendly meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 cup green beans, trimmed and cut into pieces
• 1 tbsp coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp paprika
• 1/2 cup coconut milk
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat. Add onions and sauté until soft and translucent.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in cumin, coriander, and paprika, and cook for 30 seconds to release the spices’ aromas.
4. Add green beans and cauliflower florets, sautéing for 5 minutes.
5. Pour in coconut milk and vegetable broth, stirring to combine.
6. Cover and simmer for 10–12 minutes until the vegetables are tender.
7. Season with salt and pepper, garnish with fresh cilantro, and serve warm.

This cauliflower and green bean keto curry is a delightful, crunchy dish that is light yet filling.

The green beans add a crisp texture that complements the soft cauliflower, while the coconut milk adds a creamy, rich base. It’s an easy-to-make and flavorful dish that’s perfect for a low-carb meal. Pair it with cauliflower rice or a simple side of leafy greens for a wholesome meal.

Cauliflower and Eggplant Keto Curry

This cauliflower and eggplant keto curry is a rich, comforting dish that combines the creamy texture of eggplant with the lightness of cauliflower.

The mild flavors of the vegetables soak up the aromatic spices, and the coconut milk provides a luscious, velvety sauce. It’s an ideal choice for a keto meal that’s both hearty and low in carbs.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 medium eggplant, cubed
• 1 tbsp coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp cumin powder
• 1/2 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 cup coconut milk
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat. Add onions and sauté until softened.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in cumin, coriander, and turmeric, and cook for 30 seconds to release the spices’ aromas.
4. Add cauliflower florets and eggplant cubes, cooking for about 5–7 minutes.
5. Pour in coconut milk and vegetable broth, stirring to combine.
6. Cover and simmer for 10–12 minutes, or until the cauliflower is tender and the eggplant is soft.
7. Season with salt and pepper, garnish with fresh cilantro, and serve warm.

This cauliflower and eggplant keto curry is a flavorful and satisfying dish that combines two hearty vegetables in a rich, creamy coconut milk base.

The spices elevate the dish, giving it a comforting warmth, while the coconut milk provides the perfect balance. It’s a great low-carb curry that pairs perfectly with cauliflower rice for a wholesome keto meal.

Cauliflower and Bell Pepper Keto Curry

This cauliflower and bell pepper keto curry brings together the subtle sweetness of bell peppers and the savory depth of cauliflower.

The curry is light yet flavorful, with a creamy coconut milk base that ties the dish together. This low-carb curry is perfect for those who want to enjoy a quick and easy meal that’s packed with nutrients and vibrant flavors.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 bell peppers (any color), chopped
• 1 tbsp coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp cumin powder
• 1/2 tsp paprika
• 1/2 tsp turmeric powder
• 1/2 cup coconut milk
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat. Add onions and cook until softened.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in cumin, paprika, and turmeric, and cook for 30 seconds to release the flavors.
4. Add cauliflower florets and chopped bell peppers, cooking for 5–7 minutes until slightly softened.
5. Pour in coconut milk and vegetable broth, stirring to combine.
6. Cover and simmer for 10–12 minutes until the cauliflower is tender.
7. Season with salt and pepper, garnish with fresh cilantro, and serve warm.

This cauliflower and bell pepper keto curry is a colorful and nutritious dish full of flavor.

The bell peppers add a touch of sweetness that perfectly complements the earthy cauliflower, while the creamy coconut milk brings everything together. This dish is an excellent choice for a quick, healthy keto meal that can be enjoyed with cauliflower rice or a side of greens.

Cauliflower and Kale Keto Curry

This cauliflower and kale keto curry is a nutrient-packed dish that combines the hearty texture of cauliflower with the earthiness of kale.

The creamy coconut milk creates a rich, smooth sauce that complements the vegetables, while the spices provide warmth and complexity. This is an excellent low-carb meal that’s perfect for anyone looking for a flavorful, healthy dish.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 cups kale, chopped
• 1 tbsp coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp cumin powder
• 1/2 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 cup coconut milk
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat. Add onions and sauté until softened.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in cumin, coriander, and turmeric, and cook for 30 seconds.
4. Add cauliflower florets, cooking for 5–7 minutes.
5. Pour in coconut milk and vegetable broth, stirring to combine.
6. Add chopped kale and simmer for 10 minutes until the cauliflower is tender and the kale has wilted.
7. Season with salt and pepper, garnish with cilantro, and serve warm.

This cauliflower and kale keto curry is a robust, flavorful dish that’s loaded with nutrients.

The kale provides a great source of fiber and vitamins, while the cauliflower soaks up the rich, spiced coconut sauce. This meal is perfect for a healthy, low-carb dinner, and it pairs wonderfully with cauliflower rice or a simple side salad.