Vegan Curry Chicken with Cauliflower Rice Keto Recipe
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Vegan Curry Chicken With Cauliflower Rice

In this Vegan Curry Chicken Recipe I used soy-based protein instead of chicken. This keto recipe is meat-free, sugar free, dairy free, gluten free and low carb. I served my chicken curry together with a low carb option to rice - cauliflower rice
Course Main Course
Cuisine Vegan
Keyword Curry, Dairy Free, Keto, Paleo, Recipe, Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 528kcal


  • 150 g soy-based meat substitute (I used vegobitar from Anamma)
  • 1/2 bell pepper
  • 1/2 onion
  • 1 cup coconut milk
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 cube vegetable stock
  • 2 bay leaves
  • Oil to fry in
  • 300 g cauliflower


  • Chop onion and bell pepper into smaller cubes.
  • Grate the cauliflower (or use a blender). Warm a tablespoon of olive oil in a  skillet over medium heat. Stir in the cauliflower rice and sprinkle with a little salt. Cook for 5 minutes or until the rice is as tender as you like.
  • Heat up another skillet with oil and stir in the vegetable meat substitute. Cook for 3 minutes, stirring occasionally.  Stir in garlic and saute until lightly browned.
  • Once the onion are tender, add 1 cup of coconut milk, 2 tbsp curry powder, 1 tsp turmeric, 2 bay leaves and 1 cube of vegetable stock. 
  • Bring to a boil, reduce heat and let simmer for a few minutes. Serve the Vegan Curry together with the cauliflower rice.


Nutrition Facts (per serving)

Net carbs: 17 g
Fat: 44 g
Protein: 13 g 
Fiber: 8 g