Bok Choy Curry (Indian Style)
By Carine Claudepierre
Published on 10/22/2014 - Last updated on 08/14/2024
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This Bok Choy Curry is an Indian-style vegan coconut curry ready in under 30 minutes and it contains over 9 grams of protein per serving.
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 Keto Chicken Curry, but today I asked my Indian friend to share her easiest vegetarian curry recipe, one that doesn’t need Indian curry paste.
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.
Ingredients and Substitutions
- 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 – or just water if it’s all you have.
- Coconut Oil or olive oil.
- Onion peeled and finely diced.
- Garlic Cloves peeled and finely chopped.
- Curry Powder – for classic Indian flavors.
- Ground Turmeric – This brings color and taste.
- Ground Fenugreek – This brings a ton of fragrances to the curry.
- Fresh Grated Ginger – Or powdered ginger if it’s all you have.
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.
- In a large skillet, heat the oil and briefly sauté the onions and garlic until golden and aromatic (1-2 minutes).
- Incorporate curry powder, turmeric, fenugreek, and grated ginger. Stir-fry for 30-60 seconds to release flavors.
- Add chopped Bok Choy, toss until wilted. Cover, reduce heat to medium-low, and simmer for 3-4 minutes.
- Uncover and cook on medium-high heat for 3-4 minutes to reduce vegetable liquid.
- Pour in coconut milk and vegetable stock. Simmer for 10 minutes until sauce thickens.
- Garnish with lemon juice, chili flakes, and fresh coriander before serving.
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:
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:
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Bok Choy Curry
Ingredients
- 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
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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Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, 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!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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This is my new favorite dish!!! I made it exactly as written but added salt and served over jasmine rice. Thankfully my boyfriend and nephew had already eaten so I had it all to myself – and I ate the whole darn thing!!! For the chili flakes I used Gochugaru (Korean red chili flakes) and it added the perfect amount of kick. Thanks for sharing such a tasty recipe – I have it bookmarked and am spreading the word! Can’t wait to try more of your recipes!!
Super easy and delicious! Didn’t have fenugreek so used mustard powder. Still wonderful. Will definitely make again!
Hi, is there supposed to be salt in this recipe?
The recipe use vegetable stock which is already salted. So then it is up to you to add more salt based on your taste. Enjoy, XOXO Carine
This was very good, but I added some garbanzo beans, sugar, and pepper flakes to make it even better.
Thank you for sharing your ideas, those extra beans looks yum. Enjoy the recipes on the blog, XOXO Carine
Delicious. Thank you for sharing!!!
Thank you! Enjoy the recipe around here. XOXO Carine.
I found you in my search for a curried cream of escarole and bok choy soup recipe. Oh what a bonus to find your web site and outrageous recipe for curried bok choy and coconut soup. I’m hooked.
Oh thank you ! Enoy the blog, I am glad you find me on the web. XOXO Carine.
Amazing! Had a ton of bok choy to use in the garden, this recipe was perfect! Paired with a Thai butternut squash soup YUM!
Awesome ! Enjoy the curry recipe my friends! Your Thai butternut squash soup sounds delicious 🙂 xoxo Carine.
wow!!amazing dish
Hi Daniel, it is a very tasty recipe, I highly recommend you to try this bik choy curry 🙂
I just received a Bok Choy from my CSA this week. Wasn’t sure what to do with it. This recipe looks interesting. found you on Pinterest..
Welcome on Sweetashoney 🙂 I hope you like this recipe as much as I do. It such a tasty healthy meal. I also made this one with spinach and it always delicious. Let me know how it goes! happy cooking.