Are you looking for a simple vegan curry recipe with great flavors and lots of plant-based protein ? This coconut bok choy curry need less than 30 min to make and contains 9 g of protein per serve. I know that is amazing right?

Vegan curry recipe with bok choy

I know Bok Choy also known as Pak Choy is not a typical Indian vegetable. But, it is in season right now and it makes a great source of calcium, protein and fiber. You know I love clean food recipes and even more vegan recipes. Right now, I am all into Indian vegetable recipes specially Indian curry. My favorite Indian curry recipe is usually a classic chicken tikka massala recipe but today I asked my Indian friend to share her easiest vegetarian curry recipes, one that don’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 is in season – it cost me only $2 for two bunches of Bok Choy in a West Auckland asian supermarket.

What I love the most about curry sauces is the creamy, smooth and spicy taste – not obviously the tick sauce – this one is not. This Bok Choy Curry definitely tick all the box with an extra acid flavor of lemon that perfectly balance the chilli.

Usually the best way to eat an indian curry is with white basmati rice but because I have to watch my carbs I choose whole grains pasta which contains much fibre and less carbs. And because we had leftover we eat this vegan curry curry recipe with brown lentils the next day. Both went well with this curry dish.

Vegan Curry Recipe with Bok Choy

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

Author: Carine

3 serve

Leave A Review Print The Recipe

Ingredients

• 2 tablespoon extra virgin coconut oil or olive oil
• 1 small onion peeled, finely diced
• 2 cloves cloves garlic peeled, finely chopped
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground fenugreek
• 1 tablespoon fresh grated ginger
• 2 bok choy washed, feet removed, roughly chopped (400g, 14 oz)
• 14 oz unsweetened coconut milk ,400 ml or full fat coconut cream
• 1/2 cup vegetable stock

For Serving

• lemon juice
• fresh coriander
• chili flake

Instructions

• 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 minutes 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 200 g (7oz) of konjac noodles (this adds about 1 g net carb to the meal)

Recipe serve 3 portions. Net carb per serve : 8.6 g . I recommend you add 7 oz konjac noodle per serve ! It will only add 1 g net carb

Nutrition Facts

Vegan Curry Recipe with Bok Choy

Amount Per Serving (1 serve)

Calories 200 Calories from Fat 138

% Daily Value*

Fat 15.3g24%

Carbohydrates 13.4g4%

Fiber 4.8g20%

Sugar 5.2g6%

Protein 4.7g9%

* Percent Daily Values are based on a 2000 calorie diet.