Are you looking for a simple vegan curry recipe with great flavors and lots of plant-based protein?
This coconut vegan curry with bok choy needs less than 30 minutes to make and contains 9 grams of protein per serving. Table of contents
What’s A Bok Choy Curry?
I know Bok Choy – also known as Pak Choy – is not a typical Indian vegetable.
But when it’s in season, it makes a great source of calcium, protein, and fiber.
My favorite Indian curry recipe is usually a classic chickentikka masala recipe, but today I asked my Indian friend to share her easiest vegetarian curry recipe, one that doesn’t need Indian curry paste.
So the recipe she shared was an Indian spinach dish. I chose to adapt the recipe and make it with Bok Choy – it’s in season – it cost me only $2 for two bunches of Bok Choy in an Asian supermarket.
How To Make This Bok Choy Curry Recipe
What I love the most about curry sauces is the creamy, smooth, and spicy taste – not necessarily the tick sauce – this one is not.
This Bok Choy Curry definitely ticks all the boxes with an extra acid flavor of lemon that perfectly balances the chili.
Ingredients
- Bok Choy – Bok Choy is a delicious leafy vegetable. Prepare it by washing the leaves and removing the stem before roughly chopping it on.
- Unsweetened Coconut Milk or full-fat coconut cream to add creaminess to the curry.
- Vegetable Stock
- Coconut Oil or olive oil.
- Onion peeled and finely diced.
- Garlic Cloves peeled and finely chopped.
- Curry Powder
- Ground Turmeric
- Ground Fenugreek
- Fresh Grated Ginger
Serving Bok Choy Curry
Usually, the best way to eat an Indian curry is with white basmati rice, so the best is to use a keto-friendly alternative:
- Coconut Cauliflower Rice
- 3-Ingredient Keto Rice
- Keto Naan Bread
Storage Instructions
You can store leftovers in the fridge for up to 3 days.
Reheat them in a pan for a few minutes to enjoy it hot.
You can also freeze the Keto green curry for up to 3 months and rewarm it in the pan over medium heat.
More Keto Dinner Recipes
If you like simple dinner recipes, you’ll love these:
Keto Caprese Salad
Black Pepper Angus Steak
Steak Quesadilla
Steak Alfredo
Zucchini Noodles With Pesto
Keto Chicken Curry
Zucchini Lasagna
Did You Like This Recipe?
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Bok Choy Curry
This Bok Choy Curry is an easy curry recipe packed with plant-based protein, delicious Indian spices flavor, and comforting coconut cream.
Author: Carine Claudepierre
Prep: 15 minutes mins
Cook: 15 minutes mins
Total: 30 minutes mins
Yield: 3 servings
Serving Size: 1 serving
5 from 301 votes
Ingredients
US Customary – Metric
- 2 tablespoons Coconut Oil or olive oil
- 1 Onion peeled, finely diced
- 2 cloves Garlic Clove peeled, finely chopped
- 1 tablespoon Curry Powder
- ½ teaspoon Ground Turmeric
- ½ teaspoon Ground Fenugreek
- 1 tablespoon Fresh Grated Ginger
- 2 Bok Choy Bulb washed, feet removed, roughly chopped (400g, 14 oz)
- 14 oz Unsweetened Coconut Milk 400 ml or full fat coconut cream
- ½ cup Vegetable Stock
For Serving
- Lemon Juice
- Fresh Cilantro
- Chili Flakes
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Instructions
Heat oil in a large skillet, and add onions and garlic. Stir fry for 1-2 minutes at most or until fragrant and golden.
Add all the ground spices: curry powder, turmeric, fenugreek, and grated ginger. Stir fry for 30 to 60 seconds until fragrant.
Add the roughly chopped Bok Choy and toss with tongs until it wilts, then cover it with a lid and reduce to medium/low heat and simmer for 3-4 minutes.
Uncover and cook for 3 – 4 minutes on high/medium heat to evaporate the vegetable juice slightly.
Stir in coconut milk and vegetable stock and continue cooking for 10 more minutes until the thick liquid reduces.
Serve with a squeeze of lemon juice, chili flakes, and fresh coriander.
Serve 2 people, serve each portion with some Cauliflower Rice or 200g (7oz) of konjac noodles (this adds about 1g net carb to the meal)
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Tried this recipe?Mention @sweetashoneyrecipes
Serving Size: 1 serving
Yield: 3 servings
Serving: 1servingCalories: 200kcal (10%)Carbohydrates: 13.4g (4%)Fiber: 4.8g (20%)Net Carbs: 8.6gProtein: 4.7g (9%)Fat: 15.3g (24%)Sugar: 5.2g (6%)
About The Author
Carine Claudepierre
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
