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Who doesn’t love a good hearty curry as it gets cooler. This Low Carb Vegetarian Red Curry is the first for our Winter warmer series.

I’ve kept this one simple by creating a vegetable based curry. You can add your favourite protein source or perhaps more vegetables.

*Prawns, Chicken or Tofu I think would go well with this one.


Prep Time: 15 minutes

Cook Time: 20 minutes

Serves  4


  • 1 TB Olive or Coconut oil
  • 1 onion
  • Garlic (as much as you like)
  • 1/4 Cup Valcom Red curry Paste
  • 400ml Coconut milk (You can use low fat if you want to keep the fat down)
  • 1/2 cup Massel chicken stock 
  • 500g of frozen/fresh broccoli and cauliflower
  • A handful of beans.
  • Handful mushrooms
  • Bunch of coriander
  • fresh lime.


  1. Heat half the oil a large saucepan over medium-high heat. Add Cauliflower, broccoli Beans and Mushrooms. Cook, stirring, for 5 minutes. Transfer to a plate.
  2. Heat remaining oil in pan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add curry paste. Cook, stirring, for 1 minute or until fragrant.
  3. Stir in coconut milk and stock. Bring to the boil. Add the vegetables. Reduce heat to low. Simmer, uncovered, for 10-12 minutes or until vegetables are tender. Add lime juice and half the coriander.
  4. Divide into bowls and sprinkle more coriander for colour.
  5. Serve with lime wedges.

If adding Protein: 

  • Prawns: add to the mix a few minutes before serving, as they will no need a long time to cook.
  • Chicken: Cook it first and add to the curry mix after you have added the vegetables before reducing the heat.
  • Lupin Flakes to make Lupin Couscous would be a high protein addition, that would still keep this vvegetarian-friendly

You can find more great Low Carb Recipes here

I’d love to see your photos – tag me @annaslowcarbkitchen or post to my facebook page