Keto Vegan Indian Curry Recipe with Bok Choy
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?
Vegan curry recipe with bok choy
I know Bok Choy – also known as Pak Choy – is not a typical Indian vegetable. But, it’s 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 masala recipe but today I asked my Indian friend to share her easiest vegetarian curry recipes, 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.
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 chilli.
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Usually the best way to eat an indian curry is with white basmati rice but because I have to watch my carbs, I chose whole grains pasta which contains much fibre and less carbs.
And because we had leftovers we ate this vegan curry recipe with brown lentils the next day. Both went well with this curry dish.
Recipe Card
Vegan Curry Recipe with Bok Choy
Ingredients
- 2 tablespoons Coconut Oil or olive oil
- 1 Onion peeled, finely diced
- 2 cloves Garlic Clove peeled, finely chopped
- 1 tablespoon Curry Powder
- ½ teaspoon Ground Turmeric
- ½ 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
- ½ cup Vegetable Stock
For Serving
- Lemon Juice
- Fresh Cilantro
- Chili Flakes
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 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)
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Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Super easy and delicious! Didn’t have fenugreek so used mustard powder. Still wonderful. Will definitely make again!
Hi, is there supposed to be salt in this recipe?
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
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
Delicious. Thank you for sharing!!!
Thank you! Enjoy the recipe around here. XOXO Carine.
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.
Oh thank you ! Enoy the blog, I am glad you find me on the web. XOXO Carine.
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.
wow!!amazing dish
Hi Daniel, it is a very tasty recipe, I highly recommend you to try this bik choy curry 🙂
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.