18 Delicious Low Carb Indian Recipes Healthy

Craving the bold flavors of Indian cuisine but watching your carbs? You’re in luck! From creamy curries to sizzling stir-fries, these 18 delicious low-carb Indian recipes prove you don’t need rice or bread to enjoy a satisfying meal. Whether you’re meal prepping or whipping up a quick dinner, these healthy dishes are packed with flavor—and won’t leave you missing the carbs. Let’s dig in!

Cauliflower Rice Biryani

This fragrant, veggie-packed biryani swaps traditional rice for cauliflower rice, making it lighter but just as flavorful—perfect for a quick weeknight dinner.

Ingredients

• 1 large head cauliflower, riced (about 4 cups)
• 2 tbsp ghee or olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/4 tsp cayenne pepper (optional)
• 1/2 cup plain Greek yogurt
• 1/2 cup frozen peas, thawed
• 1/4 cup chopped cilantro
• 1/2 tsp salt

Instructions

1. Heat 2 tbsp ghee in a large skillet over medium heat. Add onion and sauté for 4–5 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
2. Add 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp garam masala, and 1/4 tsp cayenne (if using). Toast for 1 minute, stirring constantly.
3. Fold in cauliflower rice and 1/2 tsp salt. Cook for 5–6 minutes, stirring occasionally, until tender but not mushy.
4. Reduce heat to low. Stir in 1/2 cup yogurt and peas, warming through for 2 minutes. Garnish with cilantro before serving.

The yogurt adds a creamy tang that balances the warm spices, while the cauliflower stays satisfyingly fluffy—no one will miss the rice! Tip: For extra richness, top with toasted slivered almonds or a drizzle of melted ghee.

Paneer Tikka Masala

This creamy, spiced paneer tikka masala is a vegetarian twist on the classic—charred paneer and smoky peppers bathed in a rich tomato sauce that’s just begging to be scooped up with warm naan.

Ingredients

• 14 oz paneer, cut into 1-inch cubes
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow onion, thinly sliced
• 3 tbsp olive oil, divided
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1 (15 oz) can tomato sauce
• 1/2 cup heavy cream
• 1 tbsp grated ginger
• 3 garlic cloves, minced
• 1/4 cup chopped cilantro (for garnish)

Instructions

1. Marinate the paneer: In a bowl, toss paneer and bell pepper with 1 tbsp olive oil, lemon juice, 1/2 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp salt. Let sit 10 minutes.
2. Char the paneer: Heat 1 tbsp olive oil in a large skillet over medium-high. Add paneer and peppers; cook 4–5 minutes, turning occasionally, until lightly charred. Remove and set aside.
3. Sauté aromatics: In the same skillet, heat remaining 1 tbsp olive oil. Add onion and cook 5 minutes until soft. Stir in ginger, garlic, remaining 1/2 tsp cumin, 1/2 tsp smoked paprika, 1 tsp garam masala, 1/2 tsp turmeric, and 1/4 tsp salt; cook 1 minute until fragrant.
4. Simmer the sauce: Pour in tomato sauce and 1/2 cup water; bring to a simmer. Cook 8–10 minutes, stirring occasionally, until slightly thickened. Stir in heavy cream.
5. Finish: Return paneer and peppers to the skillet; simmer 2–3 minutes to warm through. Garnish with cilantro.

The magic here? Double-smoky flavor from charring the paneer and using smoked paprika—no grill required!

Tip: For extra depth, add a pinch of sugar to the sauce if your tomatoes taste too acidic.

Spicy Eggplant Curry

This fragrant, warming eggplant curry is packed with bold spices and a creamy texture—perfect for spooning over fluffy rice or scooping up with naan.

Ingredients:

• 2 medium eggplants, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (adjust to taste)
• 1 (14-oz) can diced tomatoes
• 1 (14-oz) can coconut milk
• 1 tsp salt
• 1/2 tsp sugar
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high. Add eggplant and cook, stirring occasionally, for 8 minutes until lightly browned. Transfer to a plate.
2. In the same skillet, add onion and cook for 3 minutes until soft. Stir in 3 minced garlic cloves, 1 tbsp grated ginger, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne. Cook for 1 minute until fragrant.
3. Pour in 1 can diced tomatoes and simmer for 5 minutes, stirring occasionally. Add eggplant back to the skillet along with 1 can coconut milk, 1 tsp salt, and 1/2 tsp sugar. Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally, until the eggplant is tender and the sauce thickens.
4. Garnish with fresh cilantro and serve warm.

The magic here? The eggplant soaks up the creamy coconut and spices while keeping just enough bite—no mushiness!

Tip: For extra smokiness, char the eggplant cubes under the broiler for 5 minutes before adding to the curry.

Chicken Korma with Almond Milk

This fragrant, dairy-free korma swaps heavy cream for almond milk, delivering rich flavor with a lighter touch—perfect for cozy weeknights.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup unsweetened almond milk
• 1/4 cup almond butter
• 2 tbsp olive oil
• 1 yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1.5 tsp ground cumin
• 1.5 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 cup chicken broth
• 1/4 cup chopped cilantro (for garnish)

Instructions

1. Heat 2 tbsp olive oil in a deep skillet over medium. Add onion and cook 5 minutes until soft. Stir in 3 garlic cloves and 1 tbsp ginger; cook 1 minute until fragrant.
2. Add 1.5 tsp cumin, 1.5 tsp coriander, 1 tsp turmeric, 1/2 tsp cayenne, and 1 tsp salt. Toast 30 seconds, then add chicken. Sear 4 minutes, turning occasionally.
3. Whisk together 1 cup almond milk and 1/4 cup almond butter until smooth. Pour into skillet with 1/2 cup chicken broth. Simmer uncovered 15 minutes, stirring occasionally, until sauce thickens and chicken cooks through.
4. Garnish with cilantro and serve warm over rice.

The almond butter doubles down on nutty richness while keeping the sauce luxuriously silky—no cream required!

Tip: For extra depth, toast whole spices (cumin seeds, coriander seeds) before grinding them yourself.

Spinach and Cottage Cheese Saag

This creamy, protein-packed saag is a comforting twist on the classic, with cottage cheese adding a luscious texture and mild tang.

Ingredients:

• 1 lb fresh spinach, roughly chopped
• 1 cup full-fat cottage cheese
• 1 tbsp ghee or butter
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/4 tsp red chili flakes
• 1/2 tsp salt
• 2 tbsp heavy cream (optional)

Instructions:

1. Heat ghee in a large skillet over medium. Add onion and cook for 4 minutes until soft. Stir in garlic, 1 tsp cumin, 1/2 tsp turmeric, 1/4 tsp chili flakes, and 1/2 tsp salt; cook for 1 minute until fragrant.
2. Add spinach in batches, stirring until wilted (about 3 minutes total). Transfer mixture to a blender and pulse until coarsely puréed.
3. Return purée to skillet over low heat. Fold in cottage cheese and 2 tbsp cream (if using). Simmer for 5 minutes, stirring occasionally. Finish with 1/2 tsp garam masala.

The cottage cheese melts slightly into the spinach, creating a velvety sauce that’s hearty without feeling heavy.

Tip: For extra richness, swap the cream with a dollop of Greek yogurt just before serving.

Tandoori Grilled Chicken

This vibrant, smoky-spiced chicken is a crowd-pleaser—marinated in yogurt and spices, then grilled to juicy perfection.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup plain whole-milk yogurt
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp grated garlic
• 1 tbsp grated ginger
• 1 tbsp smoked paprika
• 1.5 tsp ground cumin
• 1.5 tsp ground coriander
• 1 tsp turmeric
• 1 tsp salt
• 1/2 tsp cayenne pepper (optional)

Instructions:

1. In a bowl, whisk together 1 cup yogurt, 2 tbsp lemon juice, 2 tbsp olive oil, 1 tbsp garlic, 1 tbsp ginger, 1 tbsp smoked paprika, 1.5 tsp cumin, 1.5 tsp coriander, 1 tsp turmeric, 1 tsp salt, and 1/2 tsp cayenne (if using) to make the marinade.
2. Add chicken thighs, coating evenly. Cover and refrigerate for at least 4 hours (or overnight for deeper flavor).
3. Preheat grill to medium-high (about 400°F). Shake excess marinade off chicken and grill for 6–7 minutes per side, until charred and internal temperature reaches 165°F.

The yogurt marinade tenderizes the chicken while the high heat locks in those bold, smoky-spiced edges—no tandoor oven required!

Tip: For extra char, press thighs gently with a spatula during the last 2 minutes of grilling.

Zucchini Noodles with Coconut Curry

This light yet flavorful dish swaps pasta for fresh zucchini noodles, tossed in a creamy coconut curry sauce that comes together in minutes.

Ingredients:

• 2 medium zucchinis, spiralized (about 4 cups noodles)
• 1 tbsp coconut oil
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp lime juice
• 1 tsp honey
• 1/2 tsp salt
• Fresh cilantro and crushed peanuts for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium. Add garlic and ginger, sautéing for 1 minute until fragrant.
2. Stir in red curry paste and cook for 30 seconds, then pour in coconut milk, lime juice, honey, and salt. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
3. Add zucchini noodles and toss gently to coat. Cook for 2–3 minutes just until noodles soften but still retain a slight crunch.
4. Garnish with cilantro and peanuts before serving.

The magic here? The zucchini stays toothsome while soaking up the rich, aromatic sauce—no soggy spirals!

Tip: For extra protein, toss in shredded rotisserie chicken or pan-seared shrimp.

Low Carb Butter Chicken

This rich and creamy butter chicken skips the carbs but keeps all the cozy, aromatic flavors you love—perfect for a satisfying weeknight dinner.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup plain Greek yogurt
• 2 tbsp garam masala, divided
• 1 tsp ground turmeric
• 1 tsp kosher salt
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 (14.5 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 1/2 tsp cayenne pepper (optional)
• Fresh cilantro, for garnish

Instructions

1. In a bowl, toss chicken thighs with Greek yogurt, 1 tbsp garam masala, turmeric, and salt. Let marinate 20 minutes (or up to overnight).
2. Melt butter in a large skillet over medium heat. Add onion and cook 5 minutes until soft. Stir in garlic and ginger; cook 1 minute until fragrant.
3. Add marinated chicken (discarding excess yogurt) and sear 5 minutes, turning occasionally. Stir in crushed tomatoes, remaining 1 tbsp garam masala, and cayenne (if using). Simmer 15 minutes.
4. Reduce heat to low, pour in heavy cream, and stir until warmed through (2–3 minutes). Garnish with cilantro.

The yogurt marinade keeps the chicken tender while the cream adds a velvety finish—no flour or sugar needed!

Tip: For extra smokiness, char the chicken in a grill pan before simmering in the sauce.

Spicy Cauliflower and Pea Stir Fry

This vibrant stir fry packs a punch with crispy cauliflower and sweet peas, all coated in a garlicky, chili-spiked sauce—ready in under 20 minutes!

Ingredients:

• 1 small head cauliflower, cut into bite-sized florets
• 1 cup frozen peas, thawed
• 3 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp red pepper flakes (adjust to taste)
• 1/2 tsp salt
• 2 green onions, sliced

Instructions:

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add cauliflower and cook, stirring occasionally, for 8–10 minutes until edges are golden and tender-crisp.
2. Push cauliflower to one side; add remaining 1 tbsp oil and garlic. Sauté for 30 seconds until fragrant.
3. Add peas, soy sauce, rice vinegar, honey, red pepper flakes, and salt. Toss everything together and cook for 2 minutes until peas are heated through and sauce glazes the veggies.
4. Remove from heat and sprinkle with green onions.

The magic here? The cauliflower stays crisp while soaking up the spicy-sweet sauce—no soggy veggies allowed!

Tip: For extra crunch, toss in a handful of roasted peanuts right before serving.

Keto-friendly Lamb Kebabs

These juicy, herb-packed lamb kebabs are a low-carb dream—perfect for grilling season without the guilt!

Ingredients:

• 1.5 lbs boneless lamb leg or shoulder, cut into 1.5-inch cubes
• 3 tbsp olive oil, divided
• 2 tbsp fresh lemon juice
• 2 garlic cloves, minced
• 1 tbsp chopped fresh rosemary
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 medium zucchini, sliced into 1-inch rounds (optional)

Instructions:

1. In a large bowl, whisk together 2 tbsp olive oil, lemon juice, garlic, rosemary, cumin, paprika, salt, and pepper. Add lamb cubes and toss to coat. Cover and marinate in the fridge for at least 1 hour (or up to 4 hours).
2. Thread lamb onto metal or soaked wooden skewers, alternating with zucchini if using. Discard excess marinade.
3. Preheat grill to medium-high (about 400°F). Brush grates with remaining 1 tbsp olive oil. Grill kebabs for 3–4 minutes per side (12–16 minutes total) for medium-rare, turning occasionally.
4. Let rest for 5 minutes before serving.

The smoky cumin-paprika rub and bright lemon make these kebabs irresistible—plus, they’re sturdy enough to hold up to charring without drying out.

Tip: For extra flavor, sprinkle with crumbled feta or a drizzle of tahini after grilling.

Spicy Tofu Tikka

This smoky, fiery tofu tikka is a plant-based twist on the classic—marinated in yogurt and spices, then charred to perfection.

Ingredients:

• 1 (14 oz) block extra-firm tofu, pressed and cut into 1-inch cubes
• 1/2 cup plain unsweetened yogurt (dairy or coconut)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp garam masala
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 2 garlic cloves, minced
• 1 tbsp grated ginger

Instructions:

1. In a bowl, whisk together 1/2 cup yogurt, 2 tbsp olive oil, 1 tbsp lemon juice, 2 tsp garam masala, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp turmeric, 1/2 tsp cayenne, 1 tsp salt, 2 minced garlic cloves, and 1 tbsp grated ginger.
2. Add tofu cubes, gently coating them in the marinade. Cover and refrigerate for at least 1 hour (or up to 4 hours).
3. Thread tofu onto skewers (if using wooden skewers, soak them first).
4. Heat a grill or grill pan over medium-high. Cook skewers for 3–4 minutes per side, turning until charred and crisp at the edges.

The yogurt marinade keeps the tofu juicy while the high heat gives it that irresistible smoky crunch—no one will miss the meat!

Tip: For extra char, broil skewers on a baking sheet for 2–3 minutes per side after grilling.

Green Bean and Coconut Stir Fry

This vibrant stir fry brings together crisp green beans and creamy coconut for a quick, flavor-packed side that’s anything but ordinary.

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tbsp coconut oil
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1/4 tsp red pepper flakes
• 1/2 cup full-fat coconut milk
• 1 tbsp soy sauce
• 1 tsp honey
• 1/4 cup toasted coconut flakes (for garnish)

Instructions:

1. Heat 2 tbsp coconut oil in a large skillet over medium-high. Add green beans and stir-fry for 4–5 minutes until bright green with slight char spots.
2. Push beans to one side; add 3 cloves minced garlic, 1 tbsp grated ginger, and 1/4 tsp red pepper flakes. Sauté for 30 seconds until fragrant.
3. Pour in 1/2 cup coconut milk, 1 tbsp soy sauce, and 1 tsp honey. Toss to coat, then simmer for 2–3 minutes until sauce thickens slightly.
4. Remove from heat and sprinkle with 1/4 cup toasted coconut flakes.

The toasted coconut adds a nutty crunch that plays perfectly against the silky sauce—trust us, you’ll want to double the batch!

Tip: For extra texture, toss in a handful of chopped roasted peanuts with the coconut flakes.

Low Carb Masoor Dal

This hearty, spiced red lentil stew is packed with protein and flavor—perfect for a cozy weeknight meal without the carb overload.

Ingredients:

• 1 cup split red lentils (masoor dal), rinsed
• 3 cups water
• 2 tbsp ghee or avocado oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper (optional)
• 1 tsp salt
• 1 tbsp lemon juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a medium pot, combine lentils and water. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes, skimming off any foam.
2. Meanwhile, heat ghee in a skillet over medium. Add onion and cook for 5 minutes until soft. Stir in garlic, cumin, turmeric, cayenne (if using), and salt; cook for 1 minute until fragrant.
3. Pour the spice mixture into the lentils. Simmer for another 10 minutes, stirring occasionally, until creamy.
4. Remove from heat, stir in lemon juice, and garnish with cilantro.

The magic here? Creamy lentils soak up the warm spices, while lemon adds a bright finish—no heavy cream or thickeners needed.

Tip: For extra richness, swirl in a spoonful of coconut milk just before serving.

Spicy Okra Fry

This crispy, finger-licking okra fry packs a punch with smoky spices and a satisfying crunch—perfect for spicing up weeknight dinners.

Ingredients:

• 1 lb fresh okra, sliced into 1/2-inch pieces
• 3 tbsp cornmeal
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp cayenne pepper (adjust to taste)
• 1/2 tsp salt
• 3 tbsp vegetable oil
• 1 tbsp lemon juice

Instructions:

1. In a large bowl, toss okra with 3 tbsp cornmeal, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp cayenne pepper, and 1/2 tsp salt until evenly coated.
2. Heat 3 tbsp vegetable oil in a skillet over medium-high. Add okra in a single layer and cook undisturbed for 4–5 minutes until golden-brown on one side.
3. Flip pieces and cook another 4–5 minutes until crispy all over. Drizzle with 1 tbsp lemon juice and toss to coat.

The cornmeal creates an irresistible crust while keeping the okra tender inside—no slimy texture here!

Tip: For extra smokiness, swap paprika with chipotle powder.

Cauliflower and Paneer Curry

This cozy, spiced curry balances tender cauliflower and creamy paneer in a rich tomato sauce—perfect for a comforting weeknight dinner.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 8 oz paneer, cubed
• 2 tbsp vegetable oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 (15-oz) can crushed tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper (optional)
• 1 tsp salt
• 1/2 cup water
• 1/4 cup chopped cilantro

Instructions:

1. Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add paneer and cook for 2–3 minutes until lightly golden. Remove and set aside.
2. In the same skillet, add onion and sauté for 4 minutes until soft. Stir in garlic and ginger, cooking for 1 minute until fragrant.
3. Add crushed tomatoes, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp cayenne (if using), and 1 tsp salt. Cook for 3 minutes, stirring frequently.
4. Add cauliflower florets and 1/2 cup water, stirring to coat. Cover and simmer for 10 minutes until cauliflower is tender but not mushy.
5. Gently fold in paneer and cook uncovered for 2 minutes to warm through. Garnish with cilantro.

The crispy-edged paneer and silky tomato sauce make this curry feel indulgent, while the spices stay bright and balanced.

Tip: For extra depth, toast whole cumin seeds in the oil before adding the onion.

Grilled Fish with Indian Spices

This vibrant grilled fish gets a fragrant kick from warm Indian spices, creating a dish that’s bold yet balanced—perfect for shaking up your weeknight dinner routine.

Ingredients:

• 1.5 lbs firm white fish fillets (like cod or halibut), patted dry
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 1 tsp salt
• 2 garlic cloves, minced
• 1 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp smoked paprika, 1/4 tsp cayenne (if using), 1 tsp salt, and 2 minced garlic cloves to make a marinade.
2. Coat the fish fillets evenly with the marinade and let sit at room temperature for 15 minutes (or refrigerate for up to 1 hour).
3. Preheat a grill or grill pan to medium-high (about 400°F). Grill the fish for 4–5 minutes per side, until opaque and lightly charred at the edges.
4. Garnish with 1 tbsp chopped cilantro and serve immediately.

The smoky-sweet spice blend caramelizes beautifully on the grill, while keeping the fish tender and flaky inside. Tip: For extra char, resist flipping the fish more than once—let those spices sear into a crust!

Keto-style Chicken Curry

This rich, coconut-infused curry is packed with warm spices and tender chicken—perfect for a cozy weeknight dinner that keeps carbs in check.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp coconut oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper (optional)
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup fresh spinach
• 1/2 tsp salt
• Fresh cilantro for garnish

Instructions

1. Heat 2 tbsp coconut oil in a large skillet over medium-high. Add onion and sauté for 3 minutes until translucent. Stir in 3 garlic cloves and 1 tbsp ginger; cook 1 minute until fragrant.
2. Add chicken and sear for 5 minutes, turning occasionally, until lightly browned. Sprinkle with 1 tbsp curry powder, 1 tsp turmeric, 1/2 tsp cayenne, and 1/2 tsp salt; stir to coat.
3. Pour in 1 can coconut milk, scraping up any browned bits. Simmer uncovered for 12–15 minutes, stirring occasionally, until chicken is cooked through and sauce thickens slightly.
4. Fold in 1 cup spinach and cook just until wilted, about 1 minute. Garnish with cilantro.

The magic here? Coconut milk lends a velvety texture without heavy cream, while turmeric gives golden color and earthy depth. Serve over cauliflower rice for the full keto experience!

Tip: For extra richness, stir in 1 tbsp almond butter with the coconut milk.

Spicy Cabbage and Peanut Stir Fry

This quick stir-fry packs a punch with crunchy cabbage, nutty peanuts, and a spicy-sweet sauce—perfect for busy weeknights when you crave bold flavors without the fuss.

Ingredients:

• 1 tbsp neutral oil (like vegetable or avocado)
• 4 cups shredded green cabbage
• 1/2 cup roasted unsalted peanuts
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sriracha (or more to taste)
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 tsp black pepper

Instructions:

1. Heat 1 tbsp oil in a large skillet or wok over medium-high. Add shredded cabbage and stir-fry for 4–5 minutes until slightly wilted but still crisp.
2. Push cabbage to one side. Add 2 cloves minced garlic, 1/2 tsp red pepper flakes, and 1/4 tsp black pepper to the empty space. Toast for 30 seconds until fragrant, then mix into the cabbage.
3. Pour in 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sriracha. Toss everything together and cook for 1–2 minutes until the sauce glazes the cabbage.
4. Remove from heat and stir in 1/2 cup peanuts. Serve immediately.

The magic here? The peanuts stay extra-crunchy against the tender cabbage, while the sauce balances heat, tang, and sweetness in every bite.

Tip: For extra texture, sprinkle with extra peanuts right before serving.

Conclusion

With these 18 flavorful low-carb Indian recipes, eating healthy has never been tastier! Whether you’re craving creamy curries or spicy stir-fries, there’s something here for everyone. We’d love to hear which dish becomes your favorite—drop us a comment below! Don’t forget to share this roundup with fellow food lovers on Pinterest. Happy cooking!