Keto Keema Cauliflower Curry served in a white bowl with wooden spoon

Keto Keema Cauliflower Curry

This delicious keto friendly Japanese keema curry is made from scratch with basic spices and wholesome ingredients all mixed in with some onions, mushrooms and ground meat.  Topped on a bed of cauliflower rice, it’s an easy and comforting keto meal to keep your curry cravings satisfied!

Keto Keema Cauliflower Curry served in a white bowl with cauliflower rice

Keema curry, a staple dish at most Japanese restaurants, is a toned down version of the original keema curry originating from India.

I prefer Japanese keema curry because it has a milder curry taste that is sweet, savory but still bold enough to get that true curry flavor.

When one of my favorite Japanese curry restaurants closed down, FYI Curry House, I was extremely sad that I would no longer be able to order the keema curry.  Fast forward two years later and here I am making my own keto version in my kitchen.

To say this recipe was not a simple one is an understatement.  I mean it was a real pain in the butt!

I’m normally used to using pre-made curry roux blocks, so making it all from scratch was a challenge that took multiple days and batches to get right!

But of course, in the end, it was worth all the effort because this keto Japanese keema curry recipe turned out damn good!

Plus it’s all made from real wholesome ingredients and none of the filler ingredients found in curry blocks!

Keto Keema Cauliflower Curry served in a white bowl with cauliflower rice

What is Japanese keema curry?

Keema curry is traditionally made with ground meat, chopped vegetables and spices.  It’s served with a side rice or naan bread.  Japanese keema curry is a milder version with a hint of sweetness.

What other types of ground meat can I use?

You can use any type of ground meat you prefer.  Our favorite is ground pork and ground chicken.  Ground beef and turkey can work, but you’ll end up with a dryer curry base.

Ingredients for keto keema curry in glass bowls

How do you make keto curry?

Most Japanese households typically use store bought curry roux to make curry but to make this recipe as keto friendly as possible, I used curry powder which contains much less carbs.  I also substituted rice or cauliflower rice.

Can I freeze keema curry for meal prepping?

You can easily freeze keema curry in single-serving zip lock bags for meal prepping and heat up in the microwave or stove top.

Curry powder for keto curry made with wholesome ingredients

What kind of curry powder to use for keto curry?

We recommend using the Japanese curry powder by S&B.   They use different spices than the ones found in other curry powder seasoning and it helps give the curry that Japanese curry taste.  You can use other brands of curry powder, but the taste may be altered.

For this dish, the special ingredients you will need are Curry Powder, Monkfruit and Xanthan Gum.  You can these up on Amazon or at your local supermarket.

Now if you’re ready, let’s get making some Japanese style Keto Keema Cauliflower Curry!

Prepping Time 5M

Cook Time 10M

Total Time 15M

Net Carb/Serv ~6g

Servings 2

Ingredients

Curry

  • 1/2 lbs Ground Pork
  • 1 tbsp Neutral Cooking Oil
  • 1/3 Cup Chopped Yellow/Brown Onions (about 1/2 whole onion)
  • 1/3 Cup Sliced Common White Mushrooms (about 3-4 pieces)
  • 1 Garlic Clove
  • 2 tbsp Butter
  • 1 1/2 Cup Chicken Broth
  • 2 tsp Tomato Paste
  • 1/8 tsp Xanthan Gum (do not pack)
  • 1 tbsp Curry Powder
  • 1/4 tsp Salt
  • 3/4 tsp Monkfruit
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder

Cauliflower Rice

  • 1 tbsp Butter
  • 3 Cups Cauliflower Rice

Directions

1) Gather all the ingredients.

2) Chop onions, slice mushrooms and grate garlic as shown below.  Set aside once completed.

3) In a Teflon fry pan, add cooking oil and bring up to temp on medium heat.  Once up to temp, add chopped onions and sliced mushrooms and cook for 2-3 minutes until onions are softened.

4) Add in ground pork along with grated garlic.  Cook for 2-3 more minutes until meat is browned.

5) Add in butter and mix in until melted.  Once the butter is melted, add in chicken broth, tomato paste, and Xanthan Gum.  Combine until tomato paste and Xanthan Gum dissolves and is completely mixed in.

6) Next add in Curry Powder, salt, Monkfruit, garlic powder and onion powder.  Combine well and reduce heat to simmer.  Simmer for 5-6 minutes or until thickened and then remove from heat.

7) In the meantime in a new Teflon fry pan, add butter and melt on medium heat.  Once the butter is melted, stir in cauliflower rice and cook for 2-3 minutes or until preferred tenderness is reached.

8) Transfer cooked cauliflower rice into a serving bowl and top with curry from step 6).  Best enjoyed hot!

Hope you enjoy your Japanese style Keto Keema Cauliflower Curry!

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Keto Keema Cauliflower Curry served in a white bowl with cauliflower rice

 

Keto Keema Cauliflower Curry being scooped with a wooden spoon

 

Keto Keema Cauliflower Curry

This delicious keto friendly Japanese keema curry is made from scratch with basic spices and wholesome ingredients all mixed in with some onions, mushrooms and ground meat. Topped on a bed of cauliflower rice, it's an easy and comforting keto meal to keep your curry cravings satisfied!
5 from 2 votes
Course: dinner, Lunch, Main Course
Cuisine: Asian, Japanese
Keyword: cauliflower rice recipes, Japanese style curry, keto curry
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Print Recipe
Calories: 628kcal

Ingredients

Curry

  • 1/2 lbs Ground Pork
  • 1 tbsp Neutral Cooking Oil
  • 1/3 Cup Chopped Yellow/Brown Onions about 1/2 whole onion
  • 1/3 Cup Sliced Common White Mushrooms about 3-4 pieces
  • 1 Clove Garlic
  • 2 tbsp Butter
  • 1 1/2 Cup Chicken Broth
  • 2 tsp Tomato Paste
  • 1/8 tsp Xanthan Gum do not pack
  • 1 tbsp Curry Powder
  • 1/4 tsp Salt
  • 3/4 tsp Monkfruit
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder

Cauliflower Rice

  • 1 tbsp Butter
  • 3 Cups Cauliflower Rice

Instructions

  • Gather all the ingredients.
  • Chop onions, slice mushrooms and grate garlic as shown below. Set aside once completed.
  • In a Teflon fry pan, add cooking oil and bring up to temp on medium heat. Once up to temp, add chopped onions and sliced mushrooms and cook for 2-3 minutes until onions are softened.
  • Add in ground pork along with grated garlic. Cook for 2-3 more minutes until meat is browned.
  • Add in butter and mix in until melted. Once the butter is melted, add in chicken broth, tomato paste, and Xanthan Gum. Combine until tomato paste and Xanthan Gum dissolves and is completely mixed in.
  • Next add in Curry Powder, salt, Monkfruit, garlic powder and onion powder. Combine well and reduce heat to simmer. Simmer for 5-6 minutes or until thickened and then remove from heat.
  • In the meantime in a new Teflon fry pan, add butter and melt on medium heat. Once the butter is melted, stir in cauliflower rice and cook for 2-3 minutes or until preferred tenderness is reached.
  • Transfer cooked cauliflower rice into a serving bowl and top with curry from step 6). Best enjoyed hot!

Video

Nutrition

Calories: 628kcal | Carbohydrates: 20g | Protein: 28g | Fat: 49g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 1296mg | Potassium: 682mg | Fiber: 14g | Sugar: 2g | Vitamin A: 658IU | Vitamin C: 18mg | Calcium: 59mg | Iron: 3mg
*Values Based Per Serving
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

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