Vegan Keto Japanese Curry with Cauliflower Rice
August 11, 2021
Jump to RecipeThis vegan keto japanese curry just goes so well with the low-carb cauliflower fried rice. You’ll love this roux-free, tasty and healthy curry dish for sure!
I love having japanese curry rice since I was a kid, as I’m a fan of curry but not spicy food. Recipes for japanese curry usually require curry roux to create the pretty dark color and thick texture, also for convenience of course. We won’t use curry roux in this recipe to avoid any hidden non-keto friendly ingredients inside, and to make our curry healthier!
WHAT DOES JAPANESE CURRY TASTE LIKE?
Different from curries in other cuisines, japanese curry is a combination of sweet and savory. You’ll taste the sweetness first, then the spices, and finally the mild spiciness. The consistency is rich and creamy so that’s why it goes so well with rice or cauliflower rice!
Vegan Keto Japanese Curry with Cauliflower Rice
This vegan and keto japanese curry just goes so well with the low-carb cauliflower fried rice. You’ll love this roux-free, tasty and healthy curry dish for sure!
Servings
2
Cuisine
Japanese
Equipment
- • Large pot
Ingredients
Instructions
- 1
Press the tofu for at least an hour to remove excessive water inside. Drain well.
- 2
Cut the tofu into several small blocks and put them into a small bowl. Add keto soy sauce/tamari into the bowl and make sure all the tofu blocks have absorbed the soy sauce. Let sit for about 15 minutes.
- 3
In a large pot (we’re going to use the same pot for everything) heat one and a half tablespoon of olive oil over medium-high heat, add tofu blocks to pan-fry until all sides are golden brown. Plate up and set aside.
- 4
In the same pot, heat half tablespoon of olive oil, add broccoli florets to fry until a bit golden brown, then add carrots to stir fry until broccoli and carrots are soft. If you cut them smaller, it’ll take a shorter time to cook. Put them into a small bowl.
- 5
Add a tablespoon of olive oil, sauté the white part of green onions until fragrant, then turn to high heat, add cauliflower rice to pan-fry until it’s a bit golden, dry and soft, but not mushy. Season with pink salt and taste to adjust. Plate up the cauliflower rice and leave half of the plate for the curry.
- 6
Lower the heat to medium-high, heat olive oil in the pot, add mushrooms to fry until they’re golden brown, soft and fragrant. Add the pan-fried tofu and carrots to stir-fry for about 10-15 seconds, then pour vegetable broth/water into the pot. Bring the broth/water to a boil, then add bay leaves, tomato paste, curry powder, cocoa powder and steak sauce and stir to combine.
- 7
Let the whole pot to simmer for 15 to 20 minutes (without lid), or until the curry is a bit thick, but the food is still about half way covered in water. Add broccoli back to the pot. Season the curry with pink salt, black pepper and monk fruit sweetener (optional), or any herbs you prefer. Stir well. Finally add psyllium husk powder to give a nice consistency to the curry. Put the curry onto the plate with cauliflower fried rice.
Nutrition Information
Per Serving (2servings)