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Vegetable Curry

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  • 3:1 Ratio
  • RECIPE MAKES: 1 portion
  • PREP TIME: 15 minutes
  • COOK TIME: 25 minutes

This ketogenic diet recipe provides approximately:

Total Fat

IDDSI Level 6 Soft & Bite-sized:
Step 1

Add mooli, green pepper and celeriac to a saucepan, cover with water, on a high heat bring to the boil, reduce heat to a simmer for 10-15 minutes until soft, drain well.

Step 2

Heat oil in a saucepan over a medium heat. Add cooked vegetables, mushrooms, spinach, curry powder, tomato and garlic purée. Cook for 4-5 minutes, until all vegetables are soft.

Step 3

Add tinned chopped tomatoes and cook for a further 1 -2 minutes.

Step 4

Add K.Quik® and cook for another 4-5 minutes on a medium heat, until liquid reduces.

Step 5

Once cooked mash with a fork and serve.

For alternative textures:

Below you’ll find guidance on how to achieve a different texture for this recipe, if required.

IDDSI Level 4 Puréed:
Step 1

Repeat steps 1-3 of IDDSI level 6 method.

Step 2

Add 40ml of boiled water and blend until a smooth thick purée is achieved.

IDDSI Level 3 Liquidised:
Step 1

Repeat steps 1-3 of IDDSI level 6 method.

Step 2

Add 120ml of boiled water and blend until smooth.

K.Quik® is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergens and other product information.

Always check with your dietitian what is suitable for you.

  • 20g Mooli, peeled, finely chopped
  • 15g Green pepper, finely chopped & de-seeded
  • 50g Celeriac, peeled, finely chopped
  • 10g Olive oil
  • 20g Mushrooms, finely chopped
  • 30g Spinach, finely chopped
  • A pinch Curry powder
  • 1g Tomato purée e.g. GIA Sun Dried
  • 1g Garlic purée e.g. GIA
  • 20g Chopped tomatoes, tinned
  • 30g K.Quik®