Quick and Easy Indian Curry
Here is a quick and easy Indian Curry recipe that tastes just like you have ground all your own spices. Not only is my Indian Curry a cinch to make, it is dairy free, Paleo, and Keto if of course you serve it without rice!
Some Recipe Info and Tips on Making It!
Of course you can follow the recipe as it’s written!
But as you get comfortable making it, you can play around with what vegetables you use and change it up to fit your style and taste.
As you will see, I gave you the option of putting the spice mix together on the spot OR making the mix ahead and having some on hand for multiple recipes. If you are going to make ahead, scroll down to the notes!
And what’s a curry without some rice?
While many of you may be able to handle rice without it causing your blood sugar to spike, others may not be as lucky!
So instead of traditional rice, try serving this Indian Curry with almond flour flatbread, cauliflower rice, or my coconut flour tortillas.
Personally, I love having this curry just on its own like a soup!
Some Health Benefits
When I create recipes I try to think to myself “how can I build a meal that also provides a nutritional punch?” With a dish like curry, it’s simple – load it up with spices! Although we are only using a few teaspoons at a time, the various spices used in this recipe come with some awesome benefits such as:
- Turmeric: has anti-inflammatory and anti-oxidant properties and has been shown to support heart health, cognitive health, and even protect against cancer.
- Cumin: has been shown to be a digestive aid and is heavily used to handle indigestion.
- Ginger: also holds anti-inflammatory attributes and has been used for relieving symptoms of morning sickness as well as relieving sore muscles.
- Cardamom: contains diuretic properties, has been shown to support healthy blood pressure, and even treat bad breath and prevent cavities
- Cinnamon: may be helpful for insulin resistance and controlling blood sugar levels and it’s known to have antioxidant, antibacterial, anti-inflammatory properties
- Cloves: supports healthy blood sugar balance, a natural anti-bacterial, and even promotes bone health!
- Cayenne: can boost your metabolism as well as support digestion and reduce pain.
How’s that for nutrient dense? And, that’s just the spice mix! Don’t forget the rest of the recipe which includes TONS of low carb veggies, bone broth, and coconut milk (among others!).
You’re My Inspiration
This recipe was inspired by my bother Kim who has the most excellent Indian Curry recipe I have ever tried.
He uses all the seeds, roots, and spices in their whole form, saute’s them up until they have a dreamy aroma, and then blends them into the curry. I know we are all wishful of having the time to make our curries this way, and maybe on occasion we do.
Or maybe you don’t have those wishes and just want to have delicious homemade Indian Curry that’s made with ingredients you trust!
Regardless of which category you fall into, I wanted to share my faster and (almost!) just as delicious Indian Curry!
Quick and Easy Indian Curry
Paleo, Keto, dairy free, GAPS, vegan option
- 6 cups chopped vegetables use your favorite combination of green cabbage, broccoli, cauliflower, brussels sprouts, carrots, zucchini, green beans, snap peas, and kale
- 1 onion chopped
- 3-4 garlic cloves chopped
- 2 cups chicken can use pork, beef, tempeh, shrimp, white fish, or other protein of choice
- 2 cups bone broth can use vegetable broth
- 1 can coconut milk
- 1 can tomato paste
- 1 can diced tomatoes optional
- 2 tbsp avocado oil can use coconut oil
- 1 1/2 tsp salt
- 2 tbsp Indian Spice Mix or use the combination of spices listed below
Indian Spice Mix (if not using pre-made, see notes)
- 1 tsp cumin
- 1 tsp ground ginger
- 1 tsp coriander
- 1 tsp turmeric
- 1/2 tsp cardamom
- 1/2 tsp cinnamom
- 1/4 tsp cloves
- 1/4 tsp ground pepper
- 1/8 tsp cayenne pepper
If you are not using my pre-made Indian Spice Mix, then mix together all of the spices in a small bowl and set aside.
Heat the 2 tablespoons of coconut oil in a large saucepan. Add the chicken, pork, steak, or protein source of choice along with the chopped onion and garlic and cook for 5-8 minutes over medium heat.
In the meantime chop all of the vegetables into bite sized pieces. Once the protein has cooked for 5-8 minutes add the chopped vegetables and continue cooking over medium heat for 5-8 more minutes.
Add the spice mixture and the salt and stir until well combined.
If your saucepan is not large enough to fit the liquid ingredients you will want to transfer the stir-fried protein and vegetables to a large pot at this point.
Turn the heat down to low.
Next add the tomato paste, coconut milk, bone broth, and diced tomatoes. Stir well and continue to cook over low heat for an additional 10-15 minutes or until the vegetables are cooked to your liking and the curry has almost boiled.
Serve immediately in bowls.
This Indian Curry goes well with cauliflower rice, my Paleo almond flour flatbread, or my homemade coconut flour tortillas.
My Pre-Made Indian Spice Mix (make this ahead and use it for multiple recipes!)
Mix all together in a small bowl. Makes just over 1/2 cup!
- 2 tbsp. cumin
- 2 tbsp. ground ginger
- 2 tbsp. coriander
- 2 tbsp. turmeric
- 2 tsp. cardamom
- 1½ tsp. cloves
- 1 tsp. cinnamon
- 1 tsp. ground pepper
- ½ tsp cayenne pepper
Calories: 233kcal | Carbohydrates: 23g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 8mg | Sodium: 571mg | Potassium: 622mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5878IU | Vitamin C: 21mg | Calcium: 68mg | Iron: 4mg
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