Easy homemade vegan keto Japanese curry served with cauliflower fried rice — roux-free, healthy, and delicious!
I’ve loved Japanese curry rice since I was a kid — I’m a big curry fan, just not a fan of spicy food. Most Japanese curry recipes call for curry roux to create that signature dark color and thick texture (and for convenience, of course). We won’t use curry roux in this recipe to avoid hidden non-keto ingredients and to keep our curry healthier!
WHAT DOES JAPANESE CURRY TASTE LIKE?
Unlike curries in other cuisines, Japanese curry is a balance of sweet and savory. You taste the sweetness first, then the spices, followed by a mild warmth. The consistency is rich and creamy, which is why it pairs so well with rice or cauliflower rice!
Vegan Keto Japanese Curry with Cauliflower Rice
Easy homemade vegan keto Japanese curry served with cauliflower fried rice — roux-free, gluten-free, and only 12g net carbs per serving. A healthy, flavorful low-carb meal!
15-20 grams white part of green onions (finely chopped)
300 grams riced cauliflower
2.5 grams (⅓ teaspoon) himalayan pink salt
For Curry
1 tablespoon olive oil
200 grams cremini mushrooms (sliced)
1000 millilitre unsalted vegetable broth/water
2 bay leaves
1 tablespoon unsweetened tomato paste
3 tablespoons curry powder
1 teaspoon organic unsweetened cocoa powder
1 tablespoon keto steak sauce (I used Primal Kitchen's)
⅓ teaspoon himalayan pink salt
¼ teaspoon ground black pepper
1 teaspoon monk fruit sweetener (optional)
½ teaspoon psyllium husk powder
Instructions
For Tofu
1
Press the tofu for at least an hour to remove excess water. Drain well.
2
Cut the tofu into small blocks and place in a small bowl. Add the keto soy sauce/tamari and make sure all the tofu pieces absorb the soy sauce. Let sit for about 15 minutes.
3
In a large pot (we'll use the same pot for everything), heat 1½ tablespoons of olive oil over medium-high heat. Add the tofu and pan-fry until all sides are golden brown. Transfer to a plate and set aside.
For Veggies & Fried Rice
1
In the same pot, heat ½ tablespoon of olive oil. Add the broccoli florets and fry until slightly golden brown, then add the carrots and stir-fry until both are soft. If you cut them smaller, they'll cook faster. Transfer to a small bowl.
2
Add a tablespoon of olive oil and sauté the white part of the green onions until fragrant. Turn to high heat, add the cauliflower rice, and pan-fry until slightly golden, dry, and soft — but not mushy. Season with pink salt and adjust to taste. Plate the cauliflower rice and leave half the plate for the curry.
For Curry
1
Lower the heat to medium-high. Heat olive oil in the pot, add the mushrooms, and fry until golden brown, soft, and fragrant. Add the pan-fried tofu and carrots and stir-fry for about 10–15 seconds, then pour in the vegetable broth/water. Bring to a boil, then add the bay leaves, tomato paste, curry powder, cocoa powder, and steak sauce. Stir to combine.
2
Let simmer uncovered for 15 to 20 minutes, or until the curry has thickened but the food is still about halfway covered in liquid. Add the broccoli back to the pot. Season with pink salt, black pepper, and monk fruit sweetener (optional), or any herbs you prefer. Stir well. Finally, add the psyllium husk powder to thicken the curry to a nice consistency. Serve over the cauliflower fried rice.
Nutrition Information
Note: Net carb count excludes fiber, erythritol, and allulose, as they do not significantly affect blood sugar in most people. These values are calculated manually and provided for reference only. Actual figures may vary depending on the brands you use, so feel free to make your own calculations.
Total servings in this recipe: 2
Net carbs per serving: 12g
Sugar alcohol per serving: 2g
Nutrition Facts
2 servings per container
Amount Per Serving
Calories452
% Daily Value*
Total Fat 34g44%
Saturated Fat 5g25%
Total Carbohydrate 29g11%
Dietary Fiber 14g50%
Protein 16g32%
Net Carbs 12g
Sugar Alcohol 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Frequently Asked Questions
How many net carbs are in this keto Japanese curry?
Each serving has 12g net carbs (29g total carbs minus 14g fiber) and 452 calories. The recipe makes 2 servings.
Why doesn't this recipe use curry roux?
Store-bought Japanese curry roux typically contains wheat flour, sugar, and other non-keto ingredients. This recipe builds flavor from scratch using curry powder, tomato paste, cocoa powder, and steak sauce for a healthier, gluten-free version.
What thickens the curry without flour?
Psyllium husk powder is added at the end to thicken the curry to a nice, rich consistency. It is very low in net carbs and adds fiber.
Why add cocoa powder to Japanese curry?
A small amount of unsweetened cocoa powder adds depth and helps recreate the dark color of traditional Japanese curry roux without adding carbs.
Did you try this recipe?
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