Nothing warms up a chilly evening like a Keto Crockpot Curry bursting with rich flavors and exotic spices. This low-carb comfort food is easy to prepare and perfect for meal prep and weeknight dinners. Using your slow cooker, you can let the curry simmer to perfection, allowing every layer of spice and coconut creaminess to meld beautifully. Whether you’re a seasoned keto enthusiast or just looking for a flavorful low-carb meal, this recipe is your go-to option for a hearty, satisfying dinner.
Why You’ll Love This Keto Crockpot Curry
- Effortless Preparation: Prep the ingredients in 10–15 minutes, then let the crockpot do the rest.
- Flavorful & Exotic: A perfect blend of spices and coconut milk creates a dish that’s both aromatic and comforting.
- Low-Carb Friendly: Ideal for keto diets, meal prep, or anyone reducing carbs.
- Versatile: Add chicken, shrimp, tofu, or a mix of veggies to suit your taste.
Ingredients
- 500 g chicken breast (or tofu for vegetarian option)
- 1 can (400 ml) coconut milk
- 2 tablespoons red or yellow curry paste
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, diced
- 200 g broccoli or cauliflower florets
- 2 tablespoons coconut oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Optional: chili flakes or fresh chili for extra heat
Tip: Use fresh ingredients whenever possible for the most vibrant flavors.
Step-by-Step Instructions
1. Sauté the Aromatics
In a medium skillet, heat coconut oil over medium heat. Add the onion, garlic, and ginger, sautéing for 2–3 minutes until fragrant. Stir in the curry paste and cook for another minute to release its aroma.
2. Combine Ingredients in the Crockpot
Transfer the sautéed mixture to your crockpot. Add chicken (or tofu), bell pepper, broccoli, and coconut milk. Stir well to combine all ingredients evenly.
3. Slow Cook to Perfection
- Low setting: 4 hours
- High setting: 2 hours
The slow cooking allows the flavors to meld beautifully, resulting in a rich, creamy curry.
4. Final Touches
Check seasoning and adjust with salt, pepper, or additional curry paste if desired. Garnish with fresh cilantro before serving.
5. Serve
Serve your keto curry with cauliflower rice, zucchini noodles, or a side of steamed greens for a complete low-carb meal.
Tips & Variations
- Vegetarian or Vegan: Substitute chicken with tofu or chickpeas.
- Extra Spice: Add chili flakes or fresh chili peppers for a hotter curry.
- Creamier Curry: Stir in 2–3 tablespoons of almond cream before serving.
- Meal Prep Friendly: Keeps well in the fridge for 3–4 days and freezes beautifully for up to a month.
Nutritional Benefits
- Low Carb: Perfect for keto and low-carb diets
- High Protein: With chicken or tofu
- Rich in Healthy Fats: Thanks to coconut milk and coconut oil
- Packed with Vegetables: Bell peppers, broccoli, or cauliflower add fiber, vitamins, and antioxidants
Frequently Asked Questions
Can I use frozen vegetables?
Yes! Add frozen vegetables directly to the crockpot. They will cook perfectly along with the curry.
Can I make this curry spicier?
Absolutely. Add extra curry paste, chili flakes, or fresh chili peppers to taste.
Can I substitute coconut milk?
Full-fat canned coconut milk works best for creaminess. You can use light coconut milk, but the curry will be slightly less rich.
How long will it last in the fridge?
Stored in an airtight container, it lasts 3–4 days. Freeze in portions for up to 1 month.
Serving Suggestions
- With Cauliflower Rice: Keeps it keto-friendly while soaking up the flavorful curry sauce.
- Zucchini Noodles: A low-carb, colorful alternative to pasta.
- Leafy Greens: Serve alongside steamed spinach or bok choy for added nutrients.
Related Recipes You’ll Love
- Keto Crockpot Stew – A hearty low-carb stew packed with tender meat and veggies.
- Crockpot Keto Chili – Rich, spicy, and comforting, perfect for meal prep.
- Keto Crockpot Roast – Slow-cooked to perfection for a juicy, flavorful keto-friendly dinner.
Conclusion
This Keto Crockpot Curry is the ultimate low-carb comfort food. It’s easy to prepare, packed with flavor, and perfect for weeknight dinners or meal prep. With a rich coconut milk base, aromatic spices, and vibrant vegetables, it’s a dish that satisfies both the taste buds and your keto lifestyle. Give it a try and experience how effortless it is to enjoy a restaurant-quality curry from the comfort of your own home!
PrintKeto Crockpot Curry That Bursts with Flavor
This Keto Crockpot Curry is easy to prepare, packed with exotic spices, coconut creaminess, and fresh vegetables. A perfect low-carb comfort food for weeknight dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 4 servings
Ingredients
500 g chicken breast (or tofu for vegetarian option)
1 can (400 ml) coconut milk
2 tablespoons red or yellow curry paste
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, diced
200 g broccoli or cauliflower florets
2 tablespoons coconut oil
Salt and pepper to taste
Fresh cilantro, for garnish
Optional: chili flakes or fresh chili for extra heat
Instructions
1. Sauté the Aromatics: Heat coconut oil in a skillet. Add onion, garlic, and ginger, cooking 2–3 minutes until fragrant. Stir in curry paste and cook 1 more minute.
2. Combine Ingredients: Transfer mixture to crockpot. Add chicken (or tofu), bell pepper, broccoli, and coconut milk. Stir to combine.
3. Slow Cook: Cook on Low for 4 hours or High for 2 hours until flavors meld.
4. Final Touches: Adjust seasoning. Garnish with fresh cilantro.
5. Serve: Pair with cauliflower rice, zucchini noodles, or steamed greens.
Notes
• Vegetarian/Vegan: Use tofu or chickpeas instead of chicken.
• Extra Spice: Add chili flakes or fresh chili.
• Creamier Curry: Stir in 2–3 tbsp almond cream before serving.
• Meal Prep: Keeps 3–4 days in fridge, up to 1 month frozen.