Low Carb Dal Curry
If you’re vegetarian and Keto, you’ll make some winning dinners with Carb Manager’s selection of Indian vegetarian Keto recipes. Classic dal curry is made with just one simple ingredient change to make it Keto-friendly. The rest of the curry tastes like real dal curry you’d pick up at a takeout restaurant. If you’ve had dal curry before, you can adjust the spices to include more or less of what you like. Don’t forget, this would make a great recipe for meal prepping too! You can store your cooled curry in meal prep containers in your refrigerator for up to 4 days. Just microwave to reheat your meal.
How to Make It
Step 1
It’s best to use raw cauliflower for this recipe, so rice a fresh head of cauliflower until you reach the weight listed in the ingredients. Set the riced cauliflower aside for later while you start heating all the avocado oil on low heat on the stove in a large pan. Add the fresh garlic, raw ginger, dried curry powder, and onion powder to the oil, and stir the ingredients around until they’re golden and fragrant.
Step 2
Slice the green chili pepper into rings and add it to the pan. Cover the pan with a lid and let the peppers cook over low heat while they start to soften and brown. Once the chilis are at least halfway tender, pour diced tomatoes from a can into your pan. Cover the pan again and bring the ingredients to a simmer.
Step 3
Let the pan simmer until the tomatoes release lots of liquid and begin to break down on their own. This can take 10-15 minutes or longer. Next, fold the riced cauliflower from step 1 into the pan followed by pouring in all the water and salt. Cover the pan and bring the ingredients to a simmer.
Step 4
Simmer the cauliflower until it becomes tender to your liking. You can cook the cauliflower soft, but you don’t want the curry to turn into mush. Once cooked, remove the lid, increase the heat, and let the curry bubble until it thickens. Taste and adjust the seasonings as needed from here. Serve hot.
Ingredients
- Cauliflower, raw
12 oz
- Avocado oil
4 tbsp
- Garlic
2.5 tsp, chopped
- Ginger
2 tsp
- Curry powder
1 tsp
- Onion powder
0.75 tsp
- Hot chili peppers, green, raw
1 each – approx 4″ – 6″ long
- Tomato, canned
1.5 cup
- Water
1.5 cup
- Salt
0.5 tsp