Create your own Indian Fakeaway

Missing an Indian takeaway as a Friday night treat? Try out these low carb curry recipes to make your own Friday night fakeaway.

Saag Paneer (v)

Prep time 10 minutes

Cook time 45 minutes

Serves 2


200g Paneer, cubed

1 Small Onion, thinly sliced

10g Fresh Ginger, finely chopped

1 Small Green Chilli, finely chopped

4 Garlic Cloves, chopped

400g Mature Spinach, roughly chopped

3 tbsp Ghee

½ tsp Garam Masala

¼ tsp Salt

60ml Single Cream

Juice of 1 Lemon

Preparation Method

  1. Prepare the ingredients. Cube the paneer and thinly slice the onion. Finely chop the ginger, chilli and roughly chop the spinach. Heat 2 tbsp. ghee in a large frying pan, then add the paneer cubes and fry until golden brown, turning over to cook each side.
  2. Once the paneer is cooked, remove it from the pan and set aside on a plate.
  3. Heat the remaining ghee in the pan, then add the onion and gently sauté for 4-5 minutes.
  4. Add the garlic, ginger, chilli and garam masala and continue to cook for a further 1-2 minutes, stirring constantly.
  5. Add the spinach and salt to the pan, stir to combine with the onions and spices, then lower the heat and cover the pan with a lid.
  6. Leave the spinach to cook gently for 10-15 minutes, stirring occasionally.
  7. Stir the cooked paneer and the single cream through the spinach, then cover and leave to simmer for a further 10-15 minutes, stirring occasionally.
  8. Drizzle the saag paneer with lemon juice and serve.

Nutritional values per serving

Calories 480 kcal|Carbohydrates 9g|Total Fat 34g|Protein 34g|

Chicken Tikka Masala

Prep time 10 minutes

Cook time 30 minutes

Serves 4 


2 Medium Chicken Breasts

1 Medium Onion

2cm Fresh Ginger

1 tbsp Ground Coriander

1 tbsp Ground Cumin

½ tbsp Paprika

½ tsp Cardamom

½ tsp Cayenne Pepper

½ tsp Nutmeg

1 tbsp Avocado Oil

2 tbsp Tomato Puree

200ml Double Cream

Salt & Pepper, to taste

25g Fresh Coriander

Preparation method

  1. To prepare the ingredients, dice the chicken breasts and onion and mince the ginger.
  2. In a small bowl mix together the dried coriander, cumin, paprika, cardamom, cayenne pepper and nutmeg.
  3. Heat the avocado oil over a medium heat in a frying pan. When the oil is hot add the chicken, leave this to cook fully, stirring occasionally to ensure it isn’t burning.
  4. Remove from the pan and set aside. If needed you can add more oil to the pan. Using the same pan add the onions and cook until they start browning. Stir in the mixture of spices and cook for 2 minutes, stirring constantly to toast the spices.
  5. Add the fresh ginger, tomato paste and cream to the pan, stir to mix through. Add the chicken to the sauce and bring to a simmer, then turn the heat to slow and cook until the sauce thickens to desired consistency.
  6. Season with salt and pepper, stir through the coriander and serve.

Nutritional values per serving

Calories 380 kcal|Carbohydrates 8g|Total Fat 29g|Protein 21g|

Cauliflower Rice

Prep Time 5 minutes

Cook Time 5 minutes

Servings 3


1 Medium Cauliflower

2 tbsp Olive Oil


  1. Grate the cauliflower then heat the oil in a non-stick pan on a medium heat.
  2. Add the grated cauliflower and coof for 5 minutes.

Nutritional Information per serving

Calories 114 kcal |Carbohydrates 6g |Total Fat 9g |Protein 3g|

Low Carb Naan Bread (v)

Prep time 5 minutes

Cook time 10 minutes

Serves 4


1 tbsp Ground Flaxseed

1 Egg

40g Crème Fraiche

1 tbsp Olive Oil

½ tsp Baking Powder

¼ tsp White Wine Vinegar

25g Arrowroot Powder

20g Coconut Flour

½ tsp Nigella Seeds

1 tsp Coconut Oil

Preparation method

  1. Add all of the naan bread ingredients, except the nigella seeds and coconut oil to a food processor, and blend to form a thick paste.
  2. Stir the nigella seeds through the paste and heat the coconut oil in a non-stick frying pan.
  3. Add a large spoonful of the paste to the pan, then wet your fingers and gently press the paste to spread it out in the pan.
  4. Fry each naan for 1-2 minutes, then flip using a spatula and cook for another 1-2 minutes on the other side.

Nutritional values per serving

Calories 243 kcal| Carbohydrate 13g| Total Fat 16g| Protein 8g|

Tomato Pickle (v)

Prep time 2 minutes

Cook time 15 minutes

Serves 2


250g Tomatoes

½ Medium Green Chilli

1 tbsp Ghee

¼ tsp Mustard Seeds

¼ tsp Fenugreek Seeds

¼ tsp Cumin Seeds

2 Curry Leaves

½ tsp Chilli Powder


  1. Roughly chop the tomatoes and deseed and slice the chilli.
  2. Heat the ghee in a pan over a medium heat. Add the mustard seeds and fry until they start to crackle and pop, then add the fenugreek seeds, cumin seeds and curry leaves and fry for a few seconds.
  3. Add the tomatoes and chilli to the pan, stir and turn the heat down to low. Cover the pan and allow to simmer for 10-15 minutes, stirring occasionally.
  4. Stir through the chilli powder and continue to simmer the pickle uncovered for a further few minutes to allow any water to evaporate.

Nutritional Information per serving

Calories 36 kcal |Carbohydrates 4g |Total Fat 2g |Protein 1g

Did you know that you can discover more low carb swaps for your Indian fakeaway in Week 9 of the Low Carb Program? Sign up today for access to all of our recipes and resources.