With the rise of the keto diet trend, it has become a common diet followed by many! Yes, I know how hard it takes to get all tight up, folding up the taste buds and temptation to devour your ‘Healthy’ diet.

But did you know there are many ordinary authentic Indian food which are all keto friendly?

Oh yes they are, and to the shock of many this diet has been practiced and consumed for generations by our ancestors! Now we know why they have always been on the healthier and fitter scale.


Authenthic Indian recipes  without the usage of any artificial milk powder, curry powders are all a step closer to a healtier diet manual!

So now, let’s get to business, ever wondered how they made it so easy, but kept it healthy? Check out the recipes below to tantalise yourself to a yummy currylicious keto diet!

Coconut Chicken Curry


  • 1 1/2 lb (24oz) chicken thighs, raw and fat minimally trimmed
    • substitution: lean chicken breasts, firm tofu, salmon
  • 1 1/4 cup coconut milk
    • substitution: lite coconut milk to reduce amount of calories
  • 4 tablespoon of chicken curry powder
  • 2 tablespoon of chilli powder, garam masala, turmeric powder and malli powder
  • 2 cinnamon sticks, fennel seed, clove, cinnamon and cardamom
  • 2 tablespoons of ginger garlic paste
  • 1 cup diced red onion
  • 5 cherry tomatoes
  • a handful of cilantro leaves
  • Garnish:
    • sea salt & pepper to taste
    • fresh cilantro

Steps To Make The Curry-

  • Add coconut oil in a pot, add fennel seed, clove, cinnamon and cardamom. Wait, till the spices pop.
  • Then add in onions and sauté till it becomes translucent.
  • While the onion is cooking, mince the garlic and ginger then add it to the pan with the onion. You can also opt for garlic and ginger paste instead of mincing it.
  • Let them cook for just a moment to help bring out their flavor.
  • Pop in the chicken and crushed tomatoes into the pan and let it simmer till it changes into a golden colour. 
  • Now add in the chili powder, garam masala, turmeric powder, and malli powder. This would bring all the masala flavour together.
  • Lastly add a dash of coconut milk, a few cherry tomatoes, and some cilantro leaves with curry leaves.
  • Voila! The curry is ready!

Calories: 375 kcal

This is it! It really is a easy peasy Indian chicken curry recipe, full of spice and flavour! MAKESURE, the chicken used is organic and not hormonal injected.

South Indian Egg Curry


  • 3 boiled eggs
  • 2 tbsp oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 cup chopped onions 2 medium size onions
  • 3-4 slit green chillies
  • 5-6 curry leaves
  • 1 tsp ginger garlic paste
  • 3 – 4 tomatoes blend and make a puree
  • 2 tbsp of roasted coconut paste/1 cup coconut milk
  • salt – to taste
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp cumin seeds powder
  • 2 tsp coriander seeds powder
  • 1 tsp black pepper powder
  • 2 tbsp of coriander leaves
  • 1 cup water

Steps To Make The Curry-

Preps for the curry:

  • Firstly, take a cooking vessel, add oil and heat it.
  • Add cumin seeds, mustard seeds into it and let it splutter.
  • Add chopped onions, slit green chillies, curry leaves and sauté for few minutes until onions get soft.
  • Add ginger garlic paste and sauté well to get rid of raw smell.
  • Add the blended tomato puree, stir and cook for few minutes on low flame until oil starts separating.
  • Add the spices such as salt, red chilli powder, turmeric powder, coriander seeds powder, cumin seeds powder, black pepper powder and mix well.
  • Cook the whole mixture until the masala is cooked well or until oil starts leaving the sides.
  • Add roasted coconut paste(preferred)/ coconut milk and mix well.
  • Cook the masala until oil is seen at the sides.
  • Add coriander leaves and mix.
  • Add little water as per the thickness of the gravy preferred.
  • Cover the lid and cook on low flame for ten to fifteen minutes.

Preps for the eggs:

  • Add boiled eggs, add salt, pinch of turmeric powder, pinch of red chilli powder, black pepper powder and fry them by stirring in between.
  • Add these fried eggs to the egg curry.
  • Serve the curry with steamed rice!!!

Calories: 461kcal

Coconut Shrimp Curry With Veges



  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric (or curry powder)
  • 3/4 teaspoon salt
  • 1/4 teaspoon red chili powder
  • 1 1/2 tablespoons oil, divided
  • 1 pound (500g) peeled Jumbo-sized shrimp, tails on or off


  • 1 tablespoon cooking oil
  • 1 tablespoon butter
  • 1 onion, finely chopped
  • 5 cloves garlic, minced
  • 2 teaspoons minced ginger
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder or curry powder
  • 14 oz. (400g) can crushed tomatoes, or Passata for a smoother sauce
  • 1/2-1 teaspoon red chili powder, adjust to your taste preference
  • 1 teaspoon salt
  • 1 1/2 teaspoons brown sugar
  • 13.5 fl oz (400ml) can coconut milk, or coconut cream
  • 2 tablespoons freshly chopped cilantro, to garnish

Steps To Make The Curry-

Preps for the shrimp: 

  • For shrimp, combine spices in a bowl and toss shrimp with the spices and 1 tablespoon of oil. Set aside.
  • Heat 1/2 tablespoon of cooking oil in a large skillet over medium-high heat, sear shrimp for only 1 minute on each side, then transfer shrimp to a plate. 

Preps for the curry:

  • Heat remaining oil and butter in a large pan or skillet over medium-high heat. Fry onion until soft for about 3 minutes, scraping up any browned bits left over from the shrimp on the bottom of the pan.
  • Add garlic and ginger; sauté until fragrant, for about 1 minute. Add in garam masala, cumin, ground coriander and turmeric or curry powder. Cook stirring occasionally until fragrant, about 20 seconds.
  • Add crushed tomatoes, chili powder, salt, sugar and coconut milk/cream. Let it simmer until slightly thickened, about 4 minutes.
  • Stir the shrimp and let it cook until the shrimp is fully cooked and warmed through, do that for about 1 minute.
  • Take off the heat immediately. Garnish with chopped cilantro and serve with fresh garlic butter rice and homemade naan bread.

Calories: 465 kcal

Keto Upma/ Cauliflower Upma


  • 1 medium cauliflower
  • 1 onion chopped
  • 1/2 boiled peas
  • 1/2 cup diced carrot
  • 1/2 cup diced bell pepper
  • 5-6 curry leaves
  • 1 tsp mustard seeds
  • 1 whole dry red chili
  • 1/2 tsp urad dal
  • 4-5 cashews
  • 1 tbsp oil
  • salt to taste
  • chopped cilantro for garnish
  • lemon juice to add more taste

Steps To Make It-

  • Wash and cut the cauliflower into florets and spread it on a paper towel. let it dry.
  • Now shred it using a food processor. You can also grate it finely if you want to.
  • Heat oil in a kadhai or a nonstick pan and once the oil is hot, add the mustard seeds. Let them crackle and then add the urad dal, curry leaves, and red chili.
  • Sauté this for a while and then, add diced carrot, bell peppers, and peas. cook this for 2-3 minutes and then add the cauliflower.
  • Mix everything well and then add salt and coriander leaves. Let this cook for 7-8 minutes on medium flame till the moisture from the cauliflower dries up.
  • Turn off the stove, take out the Upma and serve it in a bowl. Add some drops of lemon juice and garnish with cilantro leaves and serve hot. Devour this healthy upma guilt free and enjoy.

Calories: 274 kcal

These are just some of the delish instant keto diet menu mix for our cooking pleasure instead of opting for pre-packed food, which is indeed full of preservatives and chemicals that takes a huge toll on our health.

Then again, in search to regain on the health care balance, I’m sure many of us are guilty going on a hunt, searching for healthy recipes, being fancy with avocado and salmon but all you need is just your grandma’s homemade chicken curry that is filled with nutrients, flavour and that is completely easy breezy to make without burning a hole in your pocket!

Cheers to trying it and savouring it!! Happy dieting all!