30 Low Carb Indian Vegetarian Recipes That Don’t Skimp On Flavor

I created this post because I want you to enjoy Indian flavors without piling on carbs. The kitchen should smell like cumin, garlic, and fresh herbs, not worry about counting. These meals can feel special on weeknights, yet stay friendly to your plan. 30 low carb Indian vegetarian recipes that don’t skimp on flavor are waiting to inspire your next dinner.

Who it’s for: If you eat vegetarian and watch your carbs, this is for you. If you love Indian cooking but crave lighter meals, you’ll find something you can make now. If you cook for a busy family and want meals that please both kids and adults, this helps too. This post speaks to you who want real taste without extra sugar or starch.

What you’ll get: A curated set of 30 recipes, from creamy curries to crisp veggie bowls. Each dish uses smart swaps to keep carbs low while keeping flavor bold. You’ll find practical tips on spice level, dairy choice, and quick prep ideas. You’ll also see simple serving ideas like cauliflower rice, greens, or a fresh chutney to brighten the plate.

How it’s built: We rely on vegetables to fill the plate and on spices to carry the dish. Paneer, lentils in small amounts, yogurt, and coconut milk add creaminess without heaviness. Herbs, cumin, coriander, and chili wake up the flavor. These choices let you eat well without loading up on starch.

How to use: Start with a weeknight plan. Pick a few dishes you like, batch cook a curry base, and mix in veg as you go. Make a small batch of spice mix so you can reach for it quickly. Keep ready veggies in the fridge so you can assemble bowls fast. This is about practice more than perfection.

Why now: Indian vegetarian cooking is leaning toward lighter, plant-forward meals. This list fits that shift while keeping comfort and warmth. You’ll notice how a simple tamarind glaze, a splash of coconut milk, or a handful of coriander can turn a plain dish into a celebration. I hope these ideas spark new favorites in your kitchen.

1. Cauliflower Tikki

You want a snack that’s truly low carb and fits an Indian vegetarian lifestyle. Cauliflower tikki gives you that win. It blends grated cauliflower with a touch of chickpea flour to help it hold together. A quick pan fry creates a crisp crust and a tender inside that keeps you coming back for more. The warm notes of cumin and coriander lift every bite. And you can dip it in mint chutney for extra zing.

Here is the complete recipe you can make tonight.

Ingredients

– 2 cups grated cauliflower

– 1/4 cup chickpea flour

– 1 small onion, finely chopped

– 2 green chilies, chopped

– 1 tsp cumin powder

– 1 tsp coriander powder

– Salt to taste

– Oil for frying

Instructions

1) Steam the grated cauliflower for about 5 minutes until slightly tender.

2) Let it cool, then squeeze out all moisture so the mix stays firm.

3) In a bowl, combine the cauliflower with chickpea flour, onion, chilies, cumin, coriander, and salt.

4) Shape the mixture into small patties.

5) Heat a thin layer of oil in a pan and fry the tikkis until golden on both sides.

6) Drain on paper and serve hot with mint chutney or yogurt.

Tips

– Drain well to prevent sogginess.

– Adjust spices to match your taste and heat level.

FAQs

– Can I bake these instead of frying? Yes. Brush with a little oil and bake at 375°F for 20–25 minutes.

– What should I serve them with? Mint chutney, yogurt, or a tangy tamarind dip work nicely.

2. Zucchini Paneer Rolls

You want a snack that cuts carbs but keeps big flavor. These zucchini paneer rolls fit the bill. Thin ribbons of zucchini surround a spiced paneer fill. They feel light yet satisfying, with a crisp bite from the raw veggie and a warm, cheesy center.

Here is the full recipe you can make tonight.

Ingredients

– 1 medium zucchini

– 100 g paneer, crumbled

– 1 tsp garam masala

– 1/2 tsp chili powder

– Salt to taste

– Olive oil for drizzling

– Optional: a squeeze of lemon, chopped fresh herbs for garnish

Instructions

1) Use a vegetable peeler to shave the zucchini into long, paper-thin ribbons.

2) In a bowl, mix the paneer with garam masala, chili powder, salt, and any herbs you like.

3) Put a small spoonful of paneer on the end of a zucchini ribbon and roll it up tightly.

4) Drizzle the rolls with a bit of olive oil and grill about 5 minutes, turning once, until the paneer is warm through.

5) Finish with a quick squeeze of lemon if you want brightness, and a scatter of fresh herbs.

Tips to boost flavor

– For extra zing, add lemon juice to the paneer mix.

– If you want more crunch, toss in finely sliced bell peppers before rolling.

Notes

– You can swap feta or ricotta for paneer if needed.

– Leftovers store in an airtight container in the fridge for up to two days.

3. Spicy Eggplant Bharta

You want a meal that fits a low carb plan and still feels satisfying. Spicy Eggplant Bharta delivers smoky depth without the extra carbs. Roasted eggplant blends with tomatoes and warm spices for a savory, weeknight favorite. It cooks in about 30 minutes and pairs nicely with a light salad or a small low-carb roti.

Recipe at a glance

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: approx 150 per serving

– Nutrition: Calories 150, Carbs 8g, Protein 4g, Fat 10g, Fiber 5g

Ingredients

– 1 large eggplant

– 1 onion, finely chopped

– 2 tomatoes, pureed

– 2 green chilies, chopped

– 1 tsp cumin seeds

– 1 tsp coriander powder

– Salt to taste

– 2 tsp oil

– Fresh cilantro for garnish

Instructions

1. Roast the eggplant until the skin is charred. Let it cool, then peel.

2. In a pan, heat oil. Add cumin seeds, then onions. Sauté until golden.

3. Add the pureed tomatoes and the spices. Cook until the oil begins to separate.

4. Mash the roasted eggplant and stir it into the tomato mix. Simmer for 5 minutes.

5. Garnish with cilantro and serve.

Tips

– For extra smoky flavor, grill the eggplant over a charcoal flame.

– Keep the spice level gentle or hot to match your taste.

FAQs

– Can I use frozen eggplant? Fresh is best for texture, but thawed frozen eggplant works in a pinch.

– What should I serve with this? A fresh salad or a light, low-carb roti.

4. Spinach and Cheese Stuffed Peppers

You want a dinner that fits a low carb plan and still feels tasty. Spinach and Cheese Stuffed Peppers delivers both. The peppers add color and crunch, while the creamy spinach filling stays satisfying. It works as a main course or a side and comes together quickly on busy nights. You’ll get flavor without a long kitchen scramble.

Here is why it works

– It stays low carb and protein rich.

– Simple ingredients you can find anywhere.

– Flexible cheese options and a make‑ahead vibe.

Complete Recipe

Ingredients:

– 4 bell peppers (any color)

– 2 cups spinach, chopped

– 1 cup cheese (paneer or mozzarella), shredded

– 1 tsp garlic powder

– 1/2 tsp red chili flakes

– Salt and pepper to taste

– Optional: drizzle of olive oil before baking

Instructions:

1) Preheat the oven to 375°F (190°C).

2) Slice the tops off the peppers and remove the seeds.

3) In a bowl, mix spinach, cheese, garlic powder, chili flakes, salt, and pepper.

4) Stuff the peppers with the filling and place them upright in a baking dish.

5) Bake for 25–30 minutes until the peppers are tender and the cheese is melted.

6) Tip: drizzle a little olive oil over the tops before baking for extra gloss.

7) You can swap mozzarella for paneer or try a sharp cheddar for a different taste.

Next steps: you can make the filling ahead, then bake when ready. It stays tasty as a main dish or a satisfying side.

5. Cabbage Rolls with Spicy Filling

Want a low carb Indian veggie dish that is full of flavor? These Cabbage Rolls with Spicy Filling deliver just that. The cabbage wraps keep things light, while a bright mix of vegetables adds color and heat. They work as a quick starter or a satisfying main when you serve them with yogurt or chutney.

Ingredients

– 8 cabbage leaves

– 1 cup mixed vegetables (carrot, bell pepper, onion), finely chopped

– 1 tsp garam masala

– 1 tsp chili powder

– Salt to taste

– Oil for cooking

– Optional: a squeeze of lemon juice

Instructions

1. Blanch cabbage leaves in boiling water for 2 minutes, then drain.

2. In a pan, heat a little oil. Sauté the vegetables with garam masala and chili powder until soft.

3. Place a spoonful of filling on each leaf and roll tightly.

4. Arrange rolls in a pot and steam for 15 minutes.

5. Serve with yogurt or chutney.

Tip: You can mix in crushed garlic, peas, or chopped spinach for variety.

6. Lentil and Vegetable Soup

Looking for a comforting, low carb vegetarian soup that still tastes full? This lentil and vegetable soup is the answer. It delivers protein and fiber without piling on carbs. A warm mix of cumin and turmeric perfumes the pot and makes your kitchen smell inviting. You get a filling bowl that fits busy weeknights. Best of all, you can cook it with pantry staples in about 40 minutes. If you like extra depth, stir in a pinch of cilantro at the end.

Complete recipe details

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 30 minutes

– Total Time: 40 minutes

– Calories: approx 180 per serving

– Ingredients:

– 1 cup lentils (red or green)

– 2 carrots, diced

– 1 celery stalk, diced

– 1 onion, chopped

– 1 tsp cumin powder

– 1 tsp turmeric

– Salt and pepper to taste

– 4 cups vegetable broth

– Instructions:

1. Rinse lentils under cold water and set aside.

2. In a pot, sauté onions, carrots, and celery until soft.

3. Add lentils, spices, and broth, bringing to a boil.

4. Reduce heat and simmer about 25 minutes until lentils are tender.

5. Taste and adjust seasoning. Serve hot.

– Tips:

– For a creamy texture, blend part of the soup and mix back in.

– Add a handful of spinach or kale for extra greens.

A comforting bowl of Lentil and Vegetable Soup can be your weeknight hero! Packed with protein and flavor, it proves that healthy low carb Indian recipes vegetarian can warm both the heart and the kitchen in just 40 minutes.

7. Masala Cabbage Stir-Fry

This masala cabbage stir-fry is a fast, colorful dish that adds a bold punch to any meal. It uses simple ingredients and keeps carbs low while delivering crunch and bright Indian flavors. You can use it as a side or turn it into a quick main by adding a protein. Here is why it works: cabbage cooks fast, spices wake up the palate, and a little oil brings everything together.

Ingredients

– 4 cups shredded cabbage

– 1 onion, sliced

– 2 tomatoes, chopped

– 2 green chilies, chopped

– 1 tsp mustard seeds

– 1 tsp cumin seeds

– 1/2 tsp turmeric

– Salt to taste

– 1-2 tsp oil for cooking

– Optional: 1/4 cup roasted peanuts or seeds for crunch

– Optional: 1/2 tsp garam masala or your favorite curry powder

Instructions

1. Heat oil in a pan. Add mustard seeds and cumin seeds until they crackle.

2. Add the sliced onion and green chilies. Sauté until the onion turns golden.

3. Stir in the chopped tomatoes, shredded cabbage, turmeric, and salt. Cook until the cabbage is tender.

4. Finish with garam masala or extra spices if you like. Sprinkle peanuts or seeds on top for texture. Serve warm.

tips: for extra bite, toss in a few chopped bell peppers or carrots. Leftovers keep in the fridge for up to two days.

Elevate your meals with vibrant flavors! This Masala Cabbage Stir-Fry proves you can enjoy low carb Indian recipes vegetarian style without sacrificing taste. Spice it up and crunch your way to a healthier plate!

8. Chia Seed Pudding with Coconut

You’re after a low carb dessert or a quick breakfast that still tastes great. This chia seed pudding with coconut fits the bill. Chia seeds give a pleasant bite, and coconut milk keeps it creamy without dairy. Best of all, you can make it ahead and enjoy it cold.

<Complete recipe details

Ingredients

– 1/4 cup chia seeds

– 1 cup coconut milk

– 1 tsp vanilla extract

– 1 tbsp sweetener of choice (erythritol works well)

– Fresh berries for topping

Instructions

1. In a bowl, whisk chia seeds, coconut milk, vanilla, and sweetener until smooth.

2. Let it sit for 10 minutes, then stir again to break up any clumps.

3. Cover and chill for 4 hours or overnight.

4. Serve cold with fresh berries.

Nutrition at a glance

Calories: approx 180 per serving

Carbs: 9 g

Protein: 5 g

Fat: 14 g

Fiber: 7 g

Flavor ideas

– For chocolate lovers, mix in 1 tsp cocoa powder.

– Try 1/2 tsp matcha for a light green tea note.

– Make several jars at once for a grab-and-go breakfast.

9. Avocado Raita

If you want a cool, low carb side that goes with spicy Indian meals, avocado raita is your answer. The avocado makes it creamy, while yogurt keeps it bright and refreshing. A hint of cumin and fresh mint adds flavor without heaviness. It works as a dip, a sauce, or a quick dressing for salads.

Ingredients

– 1 ripe avocado

– 1 cup plain yogurt

– 1/2 tsp ground cumin

– Salt to taste

– Fresh mint leaves for garnish

– Optional: 1 small green chili, finely chopped (for extra heat)

Nutrition note: about 100 calories per serving.

Instructions

1. Mash the avocado in a bowl until smooth and creamy, with no lumps. Use a fork or spoon to mash well.

2. Stir in yogurt, cumin, and salt; mix until well blended and glossy. If you like extra smoothness, whisk for a few seconds.

3. Fold in mint leaves and optional green chili; mix until evenly distributed.

4. Chill for 10 minutes in the fridge to let flavors mingle, then serve beside your favorite dishes.

Serving ideas: Try it with dal, curry, grilled vegetables, or as a bright dressing on mixed greens.

10. Vegetable Dhokla

Want a snack that fits a low-carb plan without dulling flavor?

Vegetable Dhokla keeps it tasty by adding greens and a gentle steam.

You get a fluffy bite from besan that also brings protein and fiber from the veggies.

It works for breakfast or a quick bite and helps you skip heavy snacks.

Ingredients

– 1 cup besan (chickpea flour)

– 1/2 cup mixed vegetables (carrot, bell pepper, peas), finely chopped

– 1 tsp ginger paste

– 1 tsp green chili paste

– Salt to taste

– 1 tsp Eno fruit salt (or baking soda)

Nutrition per serving

– Calories: approx 120

– Carbs: 8g

– Protein: 6g

– Fat: 4g

– Fiber: 3g

Instructions

1. In a bowl, mix besan, veggies, ginger, green chili paste, and salt.

2. Add water gradually to form a thick batter.

3. Just before steaming, add Eno fruit salt and mix gently.

4. Grease a steaming dish. Pour batter and steam 20-25 minutes until a toothpick comes out clean.

5. Let cool, cut into squares. Serve with green chutney and a squeeze of lemon.

Tips

– A dash of lemon juice adds tang.

– Steam with lid ajar to avoid water drips.

Storage

– Refrigerate leftovers in an airtight container for up to 2 days.

11. Paneer Bhurji

You want a quick, tasty low carb option that fits a busy morning. Paneer Bhurji delivers. Crumbled paneer with onions, tomatoes, and spices scrambles in minutes. It tastes bright and hearty, yet stays light on carbs. You can enjoy it with a low carb bread or on its own.

Recipe details

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 15 minutes

– Total Time: 25 minutes

– Calories: Approx. 250 per serving

Nutrition Information:

– Calories: 250

– Carbs: 6g

– Protein: 20g

– Fat: 18g

– Fiber: 2g

Ingredients

– 200g paneer, crumbled

– 1 small onion, finely chopped

– 1 tomato, finely chopped

– 2 green chilies, chopped

– 1 tsp ginger-garlic paste

– 1 tsp cumin seeds

– Salt and pepper, to taste

– 1-2 tsp oil

Instructions

1. Heat oil in a pan and add cumin seeds until they sizzle.

2. Add onion and chilies; sauté until golden.

3. Stir in ginger-garlic paste and tomato; cook until soft.

4. Add crumbled paneer; mix well and season with salt and pepper.

5. Cook for 5 minutes and finish with fresh coriander.

– For extra flavor, toss in bell peppers or peas.

– Serve with a crisp, low carb chapati for a complete meal.

Tips

– Keep paneer crumbled for a fluffy texture.

– If you want more bite, stir in a handful of chopped cilantro at the end.

FAQs

– Can I make this vegan? Yes, use tofu instead of paneer.

– How should I store leftovers? Keep in an airtight container in the fridge for up to 3 days.

12. Palak Paneer with Coconut Milk

If you want a creamy Indian dish that fits a low carb plan, Palak Paneer with Coconut Milk is for you. Spinach and paneer give bright greens and good protein. Coconut milk adds richness without extra carbs. You can scoop this over cauliflower rice for a satisfying, healthy meal.

Recipe overview

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: approx. 300 per serving

– Carbs: 9g, Protein: 16g, Fat: 22g, Fiber: 4g

Ingredients

– 2 cups spinach, blanched

– 200g paneer, cubed

– 1 cup coconut milk

– 1 onion, chopped

– 1 tsp ginger-garlic paste

– 1 tsp garam masala

– Salt to taste

Instructions

1. In a blender, puree the blanched spinach and set aside.

2. In a pan, heat oil and sauté onions and ginger-garlic paste until golden.

3. Add the spinach puree, coconut milk, and spices, stirring to combine.

4. Gently add the paneer cubes and simmer for 10 minutes.

5. Serve hot with cauliflower rice.

Notes:

– Adjust the amount of coconut milk based on your desired creaminess.

– Garnish with fresh cilantro for extra flavor.

FAQs

– Can I use frozen spinach? Yes, just thaw, drain well, and proceed.

– What should I serve this with? It goes well with cauliflower rice or a low carb naan.

13. Moong Dal Chilla

Craving a breakfast that’s low in carbs but high in taste? Moong dal chilla fits the bill. These savory pancakes come from green gram dal and cook fast. They stay soft inside with a light crisp on the outside, and you can load them with veggies for color and nutrients. A squeeze of fresh chutney makes this simple dish feel special. You get protein to power your morning without a heavy feel.

Complete recipe

Ingredients:

– 1 cup moong dal, soaked for 4 hours

– 1/2 cup water

– 1/2 tsp cumin seeds

– 1 small onion, finely chopped

– Salt to taste

– Oil for cooking

Optional add-ins:

– 1/4 cup shredded carrot or spinach

Instructions:

1) Drain the dal and blend with water until smooth.

2) Stir in cumin, onion, and salt. Add greens if using.

3) Heat a nonstick pan with a light coat of oil.

4) Pour a ladle of batter and spread into a thin circle.

5) Cook for 2 to 3 minutes per side until golden. Add more oil if needed.

6) Flip and cook the other side. Serve hot with green chutney.

Nutrition (approx):

Calories: 180 per serving; Carbs 12g; Protein 10g; Fat 8g; Fiber 4g.

Optional tips:

– Add shredded carrot for extra color.

– Spinach boosts iron and makes the batter greener.

– Batter can be stored in the fridge for up to two days.

14. Rawa Idli with Vegetables

Want a low carb Indian breakfast that still feels comforting? Rawa idli with vegetables gives a soft, steamed cake with fewer carbs. You get a fluffy bite from the steam and some colorful veggies for crunch. Eat it with coconut chutney or a light sambar for a complete start to your day.

Nutrition and why it helps

– Calories: approx 150 per serving

– Carbs: 10 g, Protein: 5 g, Fat: 4 g, Fiber: 2 g

Complete recipe details

Ingredients:

– 1 cup rava (semolina)

– 1/2 cup yogurt

– 1/2 cup finely chopped mixed vegetables (carrots, peas)

– 1 tsp Eno fruit salt

– Salt to taste

– Water as needed

Steps:

1) In a bowl, mix rava and yogurt with the chopped vegetables. Add water gradually to reach a thick but pourable batter.

2) Add salt and just before steaming, fold in the Eno fruit salt to unlock the batter’s rise.

3) Grease idli molds lightly and scoop in the batter.

4) Steam for 15–20 minutes until a toothpick comes out clean.

5) Serve hot with coconut chutney or a small bowl of sambar.

Tips:

– For fluffier idlis, avoid batter that is too thick.

– Mix in different vegetables to vary flavor and color.

Next steps:

– Pair with a fresh chutney for a complete, low carb breakfast.

– Try this method with other veggies you have on hand to keep the menu exciting.

15. Keto Vegetable Upma

Craving a tasty Indian dish that fits a keto plan? This Keto Vegetable Upma gives you the flavor you want with a low carb base. Swap semolina for cauliflower rice and keep the texture and spice you love. It cooks fast and works as a snack, side, or a light meal. You can mix in your favorite vegetables for a personal touch.

Here is why it fits your dinner rotation: bright veggies, warm curry spices, and a quick cook time save you energy on busy days.

Ingredients

– 2 cups cauliflower rice

– 1/2 cup mixed vegetables (peas, carrots)

– 1/2 onion, chopped

– 1 teaspoon mustard seeds

– 1 teaspoon cumin seeds

– 2 green chilies, chopped

– Salt to taste

– 1 tablespoon oil (coconut oil or ghee)

Nutrition

Calories: ~180 per serving; Carbs: ~9 g; Protein: ~6 g; Fat: ~12 g; Fiber: ~4 g

Instructions

1) In a pan, heat oil and crackle mustard and cumin seeds.

2) Add onions and green chilies; sauté until soft.

3) Stir in mixed vegetables and cook 3 to 4 minutes.

4) Add cauliflower rice, season with salt, and cook 5 to 7 minutes.

5) Garnish with fresh coriander and serve hot.

Tips

– Customize with extra veggies like bell peppers or spinach.

– Use ghee for a richer aroma or switch to coconut oil for dairy-free.

– If cauliflower rice is wet, cook a minute longer to dry it.

FAQs

– Can I prep this in advance? Cook vegetables and cauliflower rice separately, then combine when reheating.

– What should I pair with this upma? It works as a side or a light main with yogurt or pickle.

16. Tandoori Broccoli

Looking for a tasty, low carb Indian vegetarian dish that still pops with flavor? Tandoori broccoli fits your need. It turns plain broccoli into a smoky, spice-kissed treat. A yogurt marinade keeps it tender while the spices wake up every bite. It works as a crowd-pleasing appetizer or a flavorful side for curry nights.

Here is why this recipe suits a busy kitchen: quick to prepare, uses simple ingredients, and sticks to your carb goals. You get bold taste without extra fuss. If you love grilled veggies, this gives you that charred finish with Indian spice.

Complete recipe details

Ingredients

– 2 cups broccoli florets

– 1/2 cup yogurt

– 1 tbsp tandoori masala

– 1 tbsp lemon juice

– Salt to taste

– Optional: mint chutney for serving

Instructions

1. In a bowl, whisk yogurt, tandoori masala, lemon juice, and salt.

2. Add broccoli florets and coat well. Let them marinate for at least 30 minutes.

3. Preheat your grill or oven. If grilling, cook about 15 minutes until the broccoli is nicely charred. If baking, bake at 400°F for about 20 minutes.

4. Serve hot as an appetizer or a side. Pair with mint chutney if you like.

Servings: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: ~250 per serving

Nutrition Information:

Calories: 250, Carbs: 10g, Protein: 8g, Fat: 20g, Fiber: 4g

Tips for variations:

– Add bell peppers or cauliflower to mix in more vegetables.

– If you want a milder bite, reduce the masala a touch.

Turn plain broccoli into an explosion of flavors! With just a yogurt marinade and spices, you can create low carb Indian recipes vegetarian that delight the senses and simplify your kitchen hustle!

17. Tomato and Basil Soup

You want a warm bowl that fits a low carb plan and still tastes bright. You want something quick to cook on a busy day. This low carb tomato basil soup uses fresh tomatoes and garden basil for clean, sunny flavor. It fills you up without weighing you down.

Recipe details

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: approx 150 per serving

Nutrition Information

– Calories: 150

– Carbs: 10 g

– Protein: 4 g

– Fat: 7 g

– Fiber: 3 g

Ingredients

– 4 cups fresh tomatoes, chopped

– 1 onion, diced

– 2 garlic cloves, minced

– 1/4 cup fresh basil, chopped

– 2 cups vegetable broth

– Salt and pepper to taste

Instructions

1. In a pot, sauté onions and garlic until translucent.

2. Add chopped tomatoes and cook until softened.

3. Pour in vegetable broth and bring to a boil, then simmer for 15 minutes.

4. Blend until smooth, stir in fresh basil, and season to taste.

5. Serve hot with a sprinkle of basil on top.

Tips

– For creaminess, add a splash of heavy cream.

– Use canned tomatoes if fresh ones aren’t available.

FAQs

– Can I make this vegan? Yes, just ensure the broth is vegetable-based.

– How do I store leftovers? Refrigerate in an airtight container for up to 3 days.

Savor a bowl of sunshine with our low carb tomato basil soup! It’s quick, flavorful, and perfect for busy days when you want comfort without the carbs.

18. Quinoa and Spinach Salad

Are you after a clean, satisfying lunch that fits a tight low carb plan and still tastes great? This quinoa and spinach salad hits the mark for taste, texture, and easy prep. It gives protein and fiber without weighing you down, so you stay full longer. Crisp spinach, cucumber, and pepper add crunch, while a bright lemon olive oil dressing lifts the flavor.

Ingredients

– 1 cup cooked quinoa, cooled and fluffy

– 2 cups fresh spinach, roughly chopped

– 1/2 cucumber, diced small

– 1/2 bell pepper, diced small

– 1/4 cup extra virgin olive oil

– 1 tablespoon lemon juice, fresh

– Salt and pepper to taste

– Optional: feta cheese, crumbled, or a handful of toasted nuts

Steps

1. In a large bowl, mix quinoa, spinach, cucumber, and pepper until evenly distributed.

2. In a small bowl, whisk olive oil, lemon juice, salt, and pepper until the dressing is smooth.

3. Drizzle dressing over the salad and toss gently to coat each piece.

4. Chill the salad for 15 minutes or serve right away at room temperature.

Tips

– For extra texture, top with feta or toasted nuts.

– If you like spice, add a pinch of chili flakes or cumin seeds.

– Store in the fridge for up to 3 days.

19. Grilled Paneer Skewers

If you want a crowd-pleasing, low carb Indian vegetarian option, this grilled paneer skewers dish fits the bill. Paneer stays soft and soaks up a warm mix of yogurt and tandoori masala, then grills to a smoky finish. Colorful bell peppers and onions add crunch and color, making the plate look as good as it tastes. Serve with a bright mint chutney to lift every bite.

Complete ingredients:

– 300 g paneer, cubed

– 1/2 cup yogurt

– 1 tbsp tandoori masala

– 1 tbsp lemon juice

– Bell peppers and onions, cut into chunks

– Cherry tomatoes, optional

– Salt to taste

– Wooden skewers, soaked

Instructions:

1. In a bowl, whisk yogurt, tandoori masala, and lemon juice. Add paneer and vegetables; toss gently to coat.

2. Thread onto skewers and let them rest for at least 30 minutes to soak up flavor.

3. Heat the grill to medium-high. Grill skewers about 10 minutes, turning every few minutes until the edges brown and the paneer is glossy.

4. Serve hot with mint chutney on the side.

Calories: approx 260 per serving; Carbs 8 g; Protein 18 g; Fat 20 g; Fiber 2 g.

Notes:

– Soak wooden skewers to prevent burning.

– If you prefer, bake at 400°F (205°C) for 15-20 minutes.

20. Coconut Curry with Vegetables

Craving a cozy dinner that keeps carbs low but packs rich flavor? You can have both. This coconut curry with vegetables brings creamy coconut milk, warm spices, and tender veg to your table. It tastes like a curry from a sunny Indian kitchen and it fits your low carb plan. Serve with cauliflower rice or on its own for a satisfying meal.

Recipe at a glance

– Servings: 4

– Prep: 15 minutes

– Cook: 20 minutes

– Total: 35 minutes

– Per serving: about 350 calories

Nutrition notes:

Calories 350, Carbs 12g, Protein 8g, Fat 28g, Fiber 4g

Complete recipe

Ingredients:

– 2 cups mixed vegetables (cauliflower, bell peppers, zucchini)

– 1 cup coconut milk

– 1 onion, chopped

– 2 garlic cloves, minced

– 1 tbsp curry powder

– Salt and pepper to taste

– Optional: fresh cilantro for garnish, chopped green chili for heat

Instructions:

1. In a pot, sauté onion and garlic until soft.

2. Add vegetables; cook until just tender.

3. Pour in coconut milk and curry powder; simmer 10 to 15 minutes.

4. Season with salt and pepper. Serve hot with cauliflower rice.

5. Garnish with cilantro; add green chili if you like extra heat.

21. Beetroot and Paneer Salad

You want a tasty, low carb Indian vegetarian dish that still feels special. This beetroot and paneer salad fits the brief. It’s a great fit for a low carb diet and easy to make with simple staples. Roasted beetroot brings earthy sweetness, while cubed paneer adds a creamy bite. Walnuts add crunch, and a tangy balsamic dressing brightens every forkful. You can tuck this into a light lunch or serve it as a colorful side that shines on the table. It’s simple to prep in advance for meal prep or a quick weeknight dinner.

Ingredients

– 2 cups cooked beetroot, cubed

– 200g paneer, cubed

– 1/4 cup walnuts, toasted

– 2 tbsp olive oil

– 1 tbsp balsamic vinegar

– Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).

2. Spread beetroot on a baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast for 25–30 minutes.

3. In a large bowl, combine roasted beetroot, paneer, walnuts, remaining olive oil, and balsamic vinegar. Season to taste with salt and pepper.

4. Toss gently and serve warm or chilled.

Tips

– For extra zing, crumble feta or add a handful of fresh herbs.

– Leftovers keep in an airtight container in the fridge for up to 2 days.

22. Spicy Masoor Dal

You want a weeknight dinner that’s fast, tasty, and low in carbs. Spicy Masoor Dal fits that need. This red lentil curry brings heat, aroma, and protein without extra carbs. Make it with simple pantry items and enjoy it with cauliflower rice for a complete meal.

Ingredients

– Servings: 4

– 1 cup red lentils (masoor dal)

– 1 onion, chopped

– 2 tomatoes, chopped

– 1 tsp ginger-garlic paste

– 1 tsp cumin seeds

– 1 tbsp oil

– Salt and chili powder to taste

– 2 cups water or vegetable broth

– Optional: fresh coriander for garnish

Instructions

1) Rinse lentils well, then simmer them in 2 cups water until very soft, about 15-20 minutes.

2) Heat oil in a skillet.

3) Add cumin seeds and wait for them to crackle.

4) Add onion and sauté until golden.

5) Stir in the ginger-garlic paste and cook for about a minute.

6) Add tomatoes, salt, and chili powder; cook until the mix is saucy.

7) Stir in the cooked lentils; simmer 5 minutes.

8) If you want a creamy texture, blend a portion of the dal and mix it back in.

9) Serve with cauliflower rice and garnish with fresh coriander.

23. Methi Thepla

Are you craving a tasty, low carb Indian vegetarian dish? Methi thepla is your answer. It uses fresh fenugreek leaves for a bright, peppery bite. In this version, almond flour keeps carbs low while still giving a soft, flaky texture. Enjoy them for breakfast or a quick snack with yogurt or pickle.

Ingredients

– 1 cup almond flour

– 1/2 cup fresh fenugreek leaves, chopped

– 1 tsp turmeric powder

– 1 tsp cumin powder

– Salt to taste

– Water as needed for kneading

Instructions

1. In a bowl, mix almond flour, fenugreek, spices, and salt.

2. Gradually add water to form a smooth dough.

3. Pinch off small balls; roll each into a thin circle.

4. Cook on a hot skillet until both sides are golden brown.

5. Serve warm with yogurt or pickle.

Tips

– For extra flavor, add chili powder or garam masala to the dough.

– Store in an airtight container to keep them soft.

Nutritional information

– Calories: approx 250 per serving

– Carbs: 12 g

– Protein: 8 g

– Fat: 18 g

– Fiber: 5 g

24. Tandoori Cauliflower

You’re after a crowd-pleasing, low carb Indian option that stacks on flavor, not on carbs. Tandoori cauliflower fits the bill. It uses a simple yogurt and spice mix, then cooks hot until the crust is caramelized and the inside stays tender. It makes a great starter for a party or a light side for a weeknight dinner.

Ingredients

– 1 medium cauliflower, cut into florets

– 1/2 cup yogurt

– 2 tbsp tandoori masala

– 1 tbsp lemon juice

– Salt to taste

Instructions

1. In a bowl, blend yogurt, tandoori masala, lemon juice, and salt until smooth.

2. Stir in cauliflower florets and coat evenly. Let the mix marinate for at least 30 minutes.

3. Heat oven to 425F (220C) or fire up a grill. Roast or grill the cauliflower for about 20 minutes, turning once, until charred at the edges and tender inside.

4. Serve hot with a cooling yogurt dip or chutney.

5. If you can’t bake, cook on a stovetop grill pan until the edges are crisp and florets are tender.

Nutrition

Calories about 200 per serving; Carbs 8 g; Protein 6 g; Fat 14 g; Fiber 5 g.

25. Coconut Flour Naan

You want a naan that fits a low carb plan without losing taste. Coconut flour gives a soft, pliable bread you can scoop with curry or enjoy on its own. This version cooks fast on the stovetop and uses simple ingredients. It stays tender and mild enough to pair with bold Indian dishes.

Complete recipe

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 10 minutes

– Total Time: 20 minutes

– Calories: approx 150 per serving

Nutrition Information

– Calories: 150

– Carbs: 5g

– Protein: 4g

– Fat: 11g

– Fiber: 3g

Ingredients

– 1 cup coconut flour

– 2 eggs

– 1/2 cup yogurt

– 1 tsp baking powder

– Salt to taste

Instructions

1. In a bowl, whisk coconut flour, eggs, yogurt, baking powder, and salt until a smooth dough forms.

2. Let the batter rest for 3 minutes. This lets the flour hydrate.

3. Divide into 6 to 8 small balls and flatten into round discs about 1/4 inch thick.

4. Heat a skillet over medium heat. Cook each naan 3 to 4 minutes per side until golden.

5. Optional: brush with a little butter or ghee while they are hot for extra flavor.

Next steps:

– Serve warm with your favorite curry.

– Store leftovers in an airtight container for up to 2 days.

26. Cabbage and Peas Stir-Fry

You want a fast, flavorful side that fits a busy week night and your low carb plan. This Cabbage and Peas Stir-Fry delivers color, crunch, and a touch of Indian warmth. It cooks in minutes and uses everyday ingredients. It goes well with dal, curry, or grilled paneer.

Here is the complete recipe you can make tonight.

Complete recipe

Ingredients:

– 4 cups cabbage, shredded

– 1 cup green peas

– 1 onion, thinly sliced

– 2 green chilies, chopped

– 1 tsp cumin seeds

– Salt to taste

– 1-2 tbsp oil

Instructions:

1. Heat oil in a pan. Add cumin seeds and wait for them to sizzle.

2. Add onion and green chilies. Sauté until the onion turns translucent.

3. Add cabbage and peas. Cook 4–6 minutes, until cabbage is tender but still a bit crisp.

4. Season with salt. Stir once and serve hot.

Optional crunch: a handful of peanuts or cashews. For more spice, add extra chilies or a dash of your favorite Indian spices.

Nutrition snapshot:

– Calories about 90 per serving

– Carbs ~7 g, Protein ~2 g, Fat ~5 g, Fiber ~3 g

FAQs:

– Can I add other vegetables? Yes. Carrots or bell peppers work well.

– How do I store leftovers? Refrigerate in an airtight container for up to 2 days.

Next steps: keep this dish in rotation for quick weeknights. You’ll enjoy a satisfying, low carb side with real flavor.

27. Spiced Roasted Nuts

Craving a crunchy, low carb snack? These spiced roasted nuts fit an Indian vegetarian plan without dulling flavor. They deliver heart-healthy fats and a satisfying bite in every handful. A simple mix of almonds, walnuts, and pecans shines with paprika and garlic powder. Here is the recipe you can make now.

Ingredients

– 2 cups mixed nuts (almonds, walnuts, pecans)

– 1 tbsp olive oil

– 1 tsp paprika

– 1/2 tsp garlic powder

– Salt to taste

Instructions

1. Preheat oven to 350°F (175°C).

2. Toss nuts with olive oil, paprika, garlic powder, and salt until evenly coated.

3. Spread on a baking sheet and roast 12-15 minutes, stirring halfway.

4. Let cool completely before serving.

Tips

– Try cumin, chili powder, or curry powder for new flavors.

– Store in an airtight container to keep them fresh.

FAQ

– Can I use raw nuts? Yes, just adjust the roasting time.

– How long do they last? Up to two weeks in an airtight container.

28. Mixed Vegetable Curry

Want a filling low carb Indian dish that stays bold in flavor? This Mixed Vegetable Curry fits. It uses cauliflower, peppers, and zucchini with a warm curry base. You can enjoy it on its own or with a small helping of low carb rice or cauliflower rice.

Here is a simple version you can cook tonight.

Ingredients

– 1 cup cauliflower florets

– 1 cup bell peppers, diced

– 1 cup zucchini, diced

– 1 small onion, chopped

– 2 tomatoes, pureed

– 2 tsp curry powder

– 1/2 tsp ground turmeric

– 1/2 tsp garam masala (optional)

– Salt to taste

– 2 tsp oil (coconut or olive)

– Fresh cilantro for garnish (optional)

Approximate nutrition per serving: 220 calories; Carbs 15 g; Protein 6 g; Fat 10 g; Fiber 5 g.

Instructions

1) Heat oil in a pan over medium heat.

2) Sauté onion until translucent.

3) Add puréed tomatoes, curry powder, turmeric, and garam masala. Cook until the oil separates.

4) Stir in cauliflower, peppers, and zucchini. Add salt and a splash of water if needed. Cover and simmer 10–12 minutes until vegetables are tender but still crisp.

5) Taste and adjust seasoning. Garnish with cilantro if you like and serve hot with a small portion of low carb rice or cauliflower rice.

Tips

– For more heat, whisk in a pinch of chili powder.

– Want extra protein? Add diced chicken or shrimp.

FAQs

– Can I add meat to this curry? Yes, chicken or shrimp can be added for extra protein.

– How do I store leftovers? Refrigerate in an airtight container for up to 3 days.

29. Creamy Spinach Soup

A creamy spinach soup that fits your low carb plan. You get a rich, comforting bowl without the heavy carbs. It’s easy to make from fresh greens and a splash of cream. This Indian vegetarian-friendly soup feels indulgent and cozy, perfect for any season.

Here is the complete recipe you can try tonight.

Ingredients

– 4 cups fresh spinach, chopped

– 1 onion, diced

– 2 garlic cloves, minced

– 1 cup vegetable broth

– 1/2 cup cream (or coconut cream for vegan)

– Salt and pepper to taste

– Optional: a squeeze of lemon juice before serving

– Optional topping: a few toasted almond slivers for crunch

Steps

1. In a pot, sauté onion and garlic until soft and translucent.

2. Add spinach; cook until it wilts and brightens.

3. Pour in vegetable broth; simmer for 8 to 10 minutes.

4. Blend the mix until smooth using an immersion blender or in batches.

5. Stir in cream; season with salt and pepper. Add lemon juice if you like.

6. Serve warm, top with almonds if you want a light crunch.

30. Chickpea Salad

Are you after a tasty, low carb Indian vegetarian dish that fits a busy day? This chickpea salad gives you protein, color, and bright tang. It stays fresh and filling, yet light enough for a quick lunch. You can eat it as a side or as a light main, and you won’t get bored with it.

Here is why it works for your plan. It uses simple ingredients you likely have on hand. The flavors blend in seconds and the dressing ties everything together.

Recipe Overview

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 0 minutes

– Total Time: 10 minutes

– Calories: approx 180 per serving

Ingredients

– 1 can chickpeas, drained and rinsed

– 1 cup cherry tomatoes, halved

– 1 cucumber, diced

– 1/2 red onion, chopped

– 2 tbsp olive oil

– 1 tbsp lemon juice

– Salt and pepper to taste

– Optional: crumbled feta cheese for extra flavor

Instructions

1. In a large bowl, combine chickpeas, tomatoes, cucumber, and onion.

2. Whisk olive oil, lemon juice, salt, and pepper in a small bowl.

3. Pour the dressing over the vegetable mix and toss well.

4. Serve right away or chill for 15 minutes so the flavors meld.

Tips

– Add feta if you want creaminess and a tangy bite.

– This salad stores well, great for meal prep for the week.

Conclusion

These 30 low carb Indian vegetarian recipes prove that healthy eating can be both delicious and satisfying. With a variety of flavors and textures, from spicy snacks to hearty meals, there’s something for everyone to enjoy. Explore these recipes and discover new favorites to incorporate into your meal planning!

Eating healthily doesn’t mean sacrificing flavor or fun. So, roll up your sleeves and get cooking!

Frequently Asked Questions

What are some easy low carb Indian recipes for beginners?

If you’re just starting your low carb journey, you might love simple recipes like Cauliflower Tikki and Paneer Bhurji. Both are quick to prepare and packed with flavor. Cauliflower Tikki uses grated cauliflower mixed with chickpea flour, while Paneer Bhurji combines crumbled paneer with tomatoes and spices for a hearty dish. These recipes will help you enjoy delicious low carb Indian meals without the fuss.

Can low carb Indian vegetarian recipes be flavorful?

Absolutely! Low carb doesn’t mean sacrificing taste. Dishes like Spicy Eggplant Bharta and Coconut Curry with Vegetables are perfect examples of how you can enjoy rich flavors while keeping carbs low. The key is to use aromatic spices like cumin, coriander, and garam masala to enhance the taste of your meals, proving that flavorful vegetarian dishes can be both healthy and satisfying.

How can I adapt traditional Indian recipes to be low carb?

Adapting traditional Indian recipes to be low carb is easier than you think! Start by replacing high-carb ingredients with lower-carb alternatives. For instance, use cauliflower rice instead of regular rice, or swap out wheat flour with almond flour in breads like naan. Additionally, focus on using non-starchy vegetables and legumes in your dishes. This way, you can retain the essence of Indian cuisine while enjoying healthy, low carb Indian recipes vegetarian.

What are some healthy vegetarian recipes for meal prepping?

Meal prepping is a fantastic way to stay on track with your healthy eating goals! Recipes like Quinoa and Spinach Salad and Lentil and Vegetable Soup are perfect for preparing in bulk. They store well and can be enjoyed throughout the week, making it easy to grab a nutritious meal on busy days. Plus, they’re both rich in protein and fiber, helping you feel satisfied while keeping the carbs low.

Are there any low carb Indian desserts I can try?

Yes! You can indulge your sweet tooth without the carbs. Try Chia Seed Pudding with Coconut, which is creamy and satisfying, or experiment with Coconut Flour Naan for a delightful twist to accompany spicy meals. Both options allow you to enjoy a sweet treat while sticking to your low carb plan. Remember, healthy eating doesn’t mean you have to give up dessert!