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Keto Vegetable Curry With Cauliflower Rice

1 portion contains:
KCAL: 381
FAT: 32g
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Keyword: Cauliflower Rice, curry, keto, spicy, vegan, vegetable, vegetarian
Servings: 4 portions
Calories: 381kcal


  • 1 pot
  • 1 food processor
  • 1 pan


  • 1 Shallot
  • 1 Garlic clove
  • 10 g Ginger 1 piece
  • 300 g Eggplant 1 eggplant
  • 200 g Baby Spinach
  • 150 g Tofu
  • 2 tbsp Coconut oil
  • 1 tsp Turmeric powder
  • 1 tsp Garam Masala
  • 1 tsp Curry powder
  • 150 ml Vegetable broth
  • 300 ml Coconut milk
  • 2 tbsp Lime juice
  • Salt
  • Pepper
  • 30 g Peanut kernels
  • 10 g Coriander green half of a bunch
  • 1 Chili pod
  • 200 g Cauliflower
  • 1 tbsp Peanut oil


  • Peel and finely chop the shallot, garlic, and ginger. Wash, clean, and dice the egplant. Wash the spinach and dry. Drain the tofu and cut into cubes.
  • Heat coconut oil in a pot. Sauté shallot, garlic and ginger in it. Add diced eggplant and tofu and fry, then add turmeric powder, garam masala and curry powder. Add the spinach and allow to collapse. Pour in vegetable stock and briefly bring to the boil. Add coconut milk, then cook over medium heat for about 10 minutes. Season with 1 tablespoon lime juice, salt, and pepper.
  • In the meantime chop the peanuts coarsely. Wash the coriander, shake dry, and chop coarsely as well. Wash and clean the chilli pepper and cut into fine rings.
  • Wash the cauliflower, divide into florets and chop to rice grain size in a food processor. Heat peanut oil in a frying pan and fry cauliflower rice at medium heat for about 5 minutes while stirring. Season with remaining lime juice, salt, and pepper.
  • Divide cauliflower rice into 4 bowls and add keto vegetable curry. Sprinkle everything with peanuts, coriander, and chili rings and serve.