Spicy Vegetarian Curry

Feel like a curry but over chicken? Tofu is a fantastic alternative.

Prep Time
10 mins
Cook Time
30 mins
1 Serve
Keto Spicy Vegetarian Curry


Step 1

Spray a frying pan with olive oil, then cook the cauliflower ‘rice’ for 2-3 minutes. Transfer to a bowl and cover.


Step 2

Add the coconut oil to a frying pan over a medium-low heat and add the tofu. Cook for 1-2 minutes on each side, then lower heat to medium and add the garlic. Sauté for a minute, then add the capsicum (approx. ¼ medium fruit) to the pan. Pour in the coconut milk (1/2 cup), curry paste (approx. 1 ½ tsp), and vegetable stock. Season with salt and pepper and stir to combine.


Step 3

Increase the heat to medium and allow to come to the boil, then reduce and let simmer for 10-15 minutes. Stir through the spinach (approx. 1 cup) at the last minute, to wilt.


Step 4

Serve the curry over a bed of cauliflower rice and top with toasted coconut (approx. 2 tb), coriander leaves and a lime wedge. Season to taste.


  • 100g firm tofu, cubed
  • 1 spray extra virgin olive oil
  • 200g cauliflower, processed into ‘rice’
  • 25g coconut oil
  • 1 garlic clove, crushed
  • 75g green capsicum, sliced
  • 125mL coconut milk
  • 10g red curry paste
  • 75mL vegetable stock
  • 2 pinches sea salt
  • 2 pinches black pepper
  • 50g baby spinach
  • 15g shredded coconut, toasted
  • 1 lime wedges, to serve
  • 1 pinch coriander leaves, to serve

Per serve:

Energy: 723kcal. (3027kJ)

Fat: 78% (64g)

Protein: 12% (21g)

Carbohydrate: 10% (13g net carbs)

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