Butter Vegetable Curry

Butter Vegetable curry with cauliflower rice

Butter Vegetable Curry

If you’re a fan of Butter Chicken you are going to love this delicious, quick and easy Butter Vegetable Curry recipe. This Indian style dish is a milder tasting curry that has a hint of sweetness to it. Being milder makes this dish perfect for families or those who don’t like too much spice.

Although a milder curry but there is a lot of flavor development, so this dish isn’t lacking in flavor. The butter and the spices combine to give this dish real depth and rich buttery flavors. It isn’t processed or overly sweet but tastes like a delicious aromatic curry. Note that this dish tastes amazing eaten straight away but like all curries, the flavors really develop when eaten the next day.


Feel free to switch out the vegetables in this recipe for your own favorite. If you aren’t concerned about carbs you could add peas and carrot, as well as potato. Chick peas would also go well in this dish if they fit in with your way of eating. Low carb additions include zucchini/courgette, eggplant, peppers/capsicum and radishes. To increase the protein of this dish you could also add firm tofu or paneer. Chicken could also be added for additional protein.


Aside from with traditional accompaniments such as rice and dahl, you can stick to a low carb theme to serve this dish as well. Try serving this with Cauliflower Rice and a serve of Low Carb Cauliflower, Broccoli and Sunflower Seed Dahl on the side. This low carb dahl recipe tastes just like traditional dahl made with lentils- but is low carb. Palak Paneer– a spinach and cottage cheese curry is also fabulous served with butter vegetable curry and is vegetarian as well.


This recipe wouldn’t exist if it wasn’t for the original recipe for Butter Chicken, so check out this low carb version- Quick and Easy Butter Chicken. You might also want to try some Low Carb Coconut Sambal, a family favorite in my house. It’s a wonderful side dish that goes wonderfully with this recipe- or in fact with any curry.

For a low carb version of Roghan Josh (lamb with yogurt), you can’t go past this recipe, particularly for anyone who doesn’t like really spicy curries. Of course you also have to serve Low Carb Naan bread on the side. You can’t buy naan in stores but this recipe is easy to make and tastes just as good as traditional naan.

I hope you find the time to make this fabulous recipe. Please feel free to share any images on social media as I’d love to see what you make. If you hashtag #ketohh #alowcarblowsugarlifestyle, I’ll be able to check out your efforts. Don’t forget you can easily rate the recipe using the star system below as well.

Bowl of vegetable curry

Butter Vegetable Curry

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Lunch, Main Course
Cuisine: Diabetic Recipe, Gluten Free, Indian, Keto, LCHF, Low Carb, Sugar Free
Keywords: butter-chicken
Servings: 8


  • 1 large onion finely diced
  • 100 grams butter
  • 1 ½ cups Kent/Japanese/kabocha pumpkin diced into 1.5 cm/1/2 " cubes or sweet potato if it fits with your macros
  • 2 cups green beans sliced
  • 2 cups cauliflower florets ½ large cauliflower
  • 2 cups broccoli florets or 1 bunch of brocolli
  • 800 gram tin of diced tomato sugar free
  • 400 grams coconut cream sugar free
  • 3 teaspoons minced garlic
  • 2 teaspoons garam masala
  • 1 teaspoon ground coriander powder
  • 1 teaspoon minced red chilli - or to taste
  • 1 teaspoon minced ginger
  • teaspoons cumin powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon cinnamon powder
  • ½ teaspoon cardamom powder
  • ½ teaspoon black pepper
  • Salt to taste
  • 1 teaspoon monkfruit blend or a pinch of monkfruit extract- I love this one
  • Chopped fresh coriander for garnish


  • Heat a heavy based pan and add a pat of the butter and the diced onions. Saute the onion till transparent. Add the tinned tomato and the remaining butter. Continue to cook on medium to high, until the tomato starts to break down and the sauce reduces slightly.
  • Add all of the remaining spices and simmer for another couple of minutes. Add the coconut cream/heavy cream and sweetener and turn the temperature down.
  • Add the vegetables and simmer in the sauce until tender and cooked through, usually for about 30-35 minutes.
  • To Serve
  • Sprinkle with fresh chopped coriander to serve.
  • Serve with Cauliflower Rice

Recipe Notes

Tastes amazing the next day when the flavors have developed.
Recipe suitable for freezing.
Varying ingredients will change the carb values- if you switch out ingredients, use low carb vegetable alternatives to keep it in low carbs.
Kent pumpkin is also known as kobocha and Japanese pumpkin and is the lowest carb pumpkin available. Don't use it if it doesn't fit with your macros.
If you aren't concerned about carbs you can add peas and carrot, as well as potato to this dish. Chick peas would also go well in this dish if they fit in with your way of eating. Low carb additions include zucchini/courgette, eggplant, peppers/capsicum and radishes.
To increase the protein of this dish you could also add firm tofu or paneer towards the end of cooking.
Chicken can also be added for additional protein.

Nutritional Information

Serving: 1serve | Calories: 376kcal | Carbohydrates: 8.3g | Protein: 9g | Fat: 27g | Fiber: 4g
Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.
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