Keto Vegetarian Curry with Paneer and Cauliflower

Who doesn’t love a curry? I have been leaning more and more towards eating vegetarian dishes, and this Keto Vegetarian Curry will have even your meat lovers asking for more.

If you haven’t tried paneer before, I can’t recommend it highly enough. If you have an indian grocer nearby this is going to be the cheapest way to get it – I usually get 500 grams for $3, compared to the big supermarkets where it is often double the price!

Grilling the paneer like this probably isn’t traditional but it gets a great caramelisation on it, almost like grilled halloumi.

The tikka paste is from the brand Sharwoods and adds so much flavour to the dish. You could definitely make your own, but I’ve been told by quite a few die hard Indian cooks that often there isn’t much point, curry pastes are generally pretty good in terms of preservatives and additives. Check your labels though!

As with all curries I cook, I serve this with either simple steamed cauliflower rice or my Keto Coconut Rice and, if I’m feeling like a real Indian Keto feast, my Keto Naan Bread

SAVE TO PINTEREST

Keto Vegetarian Curry with Paneer and Cauliflower

This delicious vegetarian curry will have even the most avid meat eaters asking for more. With a rich creamy sauce and the beautiful tender fried paneer, this is to die for! Serve with cauliflower rice, greek yoghurt and fresh mint or coriander. 

Print

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Calories 522 kcal

Ingredients

• 1/2 head cauliflower
• 200 grams paneer cheese
• 50 grams butter
• 5 tablespoons tikka paste I use Sherwoods brand
• 1 cup cream
• 1/2 cup greek yoghurt

To Serve

• 1/4 cup greek yoghurt
• fresh mint or coriander
• cauliflower rice

Instructions

1. Cut the cauliflower into small florets and cut the paneer into 1.5cm cubes. 

2. In a large frying pan that has a lid, melt half the butter over medium heat. Add the paneer and fry for 4 - 5 minutes, gently turning, until golden on all sides. Set aside. 

3. In the same pan, add the remaining butter and melt. Add the cauliflower and toss for 2 - 3 minutes until starting to lightly brown. 

4. Add 1/2 cup water to the pan and cover. Cook over medium heat for 4- 5 minutes until the water has absorbed and the cauliflower is lightly steamed. 

5. Meanwhile, whisk together the tikka paste, cream and 1/2 cup greek yoghurt. Add to the frying pan and simmer for 15 - 20 minutes until the cauliflower is almost cooked through. Add the fried paneer and stir through until heated. 

6. Serve over cauliflower rice with additional greek yoghurt and fresh mint or coriander. 

Nutrition Facts

Keto Vegetarian Curry with Paneer and Cauliflower

Amount per Serving

Calories

522

% Daily Value*

Fat

 

48

g

74

%

Cholesterol

 

147

mg

49

%

Sodium

 

167

mg

7

%

Carbohydrates

 

9

g

3

%

Fiber

 

1

g

4

%

Sugar

 

3

g

3

%

Protein

 

11

g

22

%

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

Keto Vegetarian Curry with paneer and cauliflower