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Keto Vegan Indian Curry Recipe with Bok Choy

dairy-free egg-free gluten-free keto low-carb paleo vegan vegetarian
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4.92 from 280 votes
By Carine Claudepierre - - 15 Comments

Are you looking for a simple vegan curry recipe with great flavors and lots of plant-based protein?

This coconut vegan curry with bok choy needs less than 30 minutes to make and contains 9 grams of protein per serving. I know, that is amazing, right?

Keto Vegan Curry with Bok Choy #ketovegancurry #ketocurry #ketovegetarian #vegetariancurry #vegancurry #ketomeal

How To Make Vegan Curry Recipe With Bok Choy

I know Bok Choy – also known as Pak Choy – is not a typical Indian vegetable.

But when it’s in season, it makes a great source of calcium, protein, and fiber.

My favorite Indian curry recipe is usually a classic chicken tikka masala recipe, but today I asked my Indian friend to share her easiest vegetarian curry recipe, one that doesn’t need Indian curry paste.

So the recipe she shared was an Indian spinach dish. I chose to adapt the recipe and make it with Bok Choy – it’s in season – it cost me only $2 for two bunches of Bok Choy in an Asian supermarket.

curry sauces

What I love the most about curry sauces is the creamy, smooth, and spicy taste – not necessarily the tick sauce – this one is not.

This Bok Choy Curry definitely ticks all the boxes with an extra acid flavor of lemon that perfectly balances the chili.

indian curry recipe

Serving Keto Green Curry

Usually, the best way to eat an Indian curry is with white basmati rice, so the best is to use a keto-friendly alternative:

Storage Instructions

You can store leftovers in the fridge for up to 3 days.

Reheat them in a pan for a few minutes to enjoy it hot.

You can also freeze the Keto green curry for up to 3 months and rewarm it in the pan over medium heat.

curry paste

More Keto Dinner Recipes

If you like simple dinner recipes, you’ll love these:

Recipe Card

Vegan Curry Recipe with Bok Choy

4.92 from 280 votes
An easy keto vegan curry recipe with Bok Choy packed with plant-based protein, delicious Indian spices flavor and comforting coconut cream.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 3 servings
Serving Size: 1 serving


Net Carbs 8.6g
Fat 15.3g
Protein 4.7g
Calories 200kcal
4.92 from 280 votes
Review Print

Want My Kitchen Equipment?



  • Heat oil in a large skillet, add onions and garlic. Stir fry for 1-2 minutes maxi or until fragrant and golden. 
  • Add all the ground spices: curry powder, turmeric, fenugreek, and grated ginger. Stir fry 30 seconds – 1 minute until fragrant.
  • Add the roughly chopped Bok Choy and toss with tongs until it wilts then cover, reduce to medium/low heat and simmer 3-4 minutes.  
  • Uncover and cook for 3 – 4 minutes on high/medium heat to evaporate the vegetable juice slightly. 
  • Stir in coconut milk, vegetable stock and continue cooking for 10 more minutes until a thick liquid reduces.
  • Serve with a squeeze of lemon juice, chili flakes, and fresh coriander. 
  • Serve 2 people, serve each portion with some Cauliflower Rice or 200g (7oz) of konjac noodles (this adds about 1g net carb to the meal)
My Recipe Notes

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Nutrition Facts
Vegan Curry Recipe with Bok Choy
Amount Per Serving (1 serving)
Calories 200 Calories from Fat 138
% Daily Value*
Fat 15.3g24%
Carbohydrates 13.4g4%
Fiber 4.8g20%
Sugar 5.2g6%
Protein 4.7g9%
Net Carbs 8.6g
* Percent Daily Values are based on a 2000 calorie diet.
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.

I'm passionate about sharing easy, tasty recipes that are both delicious and healthy

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweetashoney. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

Browse all my recipes here.

I hope that you too find the recipes you love on Sweetashoney!

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    15 Thoughts On Keto Vegan Indian Curry Recipe with Bok Choy
  1. 5 stars
    Super easy and delicious! Didn’t have fenugreek so used mustard powder. Still wonderful. Will definitely make again!

    • The recipe use vegetable stock which is already salted. So then it is up to you to add more salt based on your taste. Enjoy, XOXO Carine

  2. 4 stars
    This was very good, but I added some garbanzo beans, sugar, and pepper flakes to make it even better.

    • Thank you for sharing your ideas, those extra beans looks yum. Enjoy the recipes on the blog, XOXO Carine

  3. 5 stars
    I found you in my search for a curried cream of escarole and bok choy soup recipe. Oh what a bonus to find your web site and outrageous recipe for curried bok choy and coconut soup. I’m hooked.

  4. Amazing! Had a ton of bok choy to use in the garden, this recipe was perfect! Paired with a Thai butternut squash soup YUM!

    • Awesome ! Enjoy the curry recipe my friends! Your Thai butternut squash soup sounds delicious 🙂 xoxo Carine.

  5. I just received a Bok Choy from my CSA this week. Wasn’t sure what to do with it. This recipe looks interesting. found you on Pinterest..

    • Welcome on Sweetashoney 🙂 I hope you like this recipe as much as I do. It such a tasty healthy meal. I also made this one with spinach and it always delicious. Let me know how it goes! happy cooking.


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