Keto Spinach Mushroom Cauliflower Rice Curry

This keto spinach and mushroom curry with cauliflower rice is a perfect weeknight dinner.  Healthy & low carb, full of delicious curry flavor and all made from real wholesome ingredients!

Keto spinach mushroom cauliflower rice curry served in a white bowl with a golden spoon

Curry has always been a family favorite in our household, especially Japanese curry.  So much so that I make it weekly!

I’m so glad that I now have a keto and low carb version so I can enjoy it guilt-free.

This recipe was inspired by one of my favorite curry dishes served at a Japanese restaurant I used to work at.

Something about spinach and mushroom goes so well together I can’t get enough of this curry!

It’s super easy to make and all you need is 15 minutes to put it all together!

Spinach being placed on top off cauliflower rice and keto curry

What is keto spinach mushroom cauliflower rice curry?

Sautéed spinach and mushroom topped over cauliflower rice and a special low carb Japanese style curry sauce made from scratch with real wholesome ingredients.

What’s Japanese curry and how is it different than other curries?

Japanese curry is thicker and slightly sweeter than other types of curry.  It has a mild more understated flavor with lots of umami.

Japanese S&B style curry powder to be used in making keto curry

Why not use pre-made curry blocks to make keto curry?

Curry blocks you find at Asian markets contain sugars and thickeners and therefore contain quite a few carbs.  That’s why we made this homemade version that’s just as delicious!

A bowl of frozen cauliflower rice to be used for making a keto curry recipe

What kind of cauliflower rice works best for keto curry?

You can use either fresh or frozen cauliflower rice found in most grocery stores.  You can also make your own from a head of cauliflower in a food processor.

Do you have any other keto curry recipes?

If you love curry check out these other recipes:

Japanese Curry with Cauliflower Rice

Keto Keema Cauliflower Curry

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 Spinach Mushroom Cauliflower Rice Curry!

  • Prepping Time 5M
  • Cook Time 10M
  • Total Time 15M
  • Net Carb/Serv ~6g
  • Servings 2

Ingredients

Curry

  • 1/3 Cup Sliced Common White Mushrooms (about 3-4 pieces)
  • 2 Cups Spinach
  • 1 tbsp Neutral Cooking Oil
  • 1 Garlic Clove
  • 2 tbsp Butter
  • 1 1/2 Cup Chicken Broth
  • 2 tsp Tomato Paste
  • 3/16 tsp Xanthan Gum (about 85% of a 1/4 tsp)
  • 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) Slice mushrooms and grate garlic as shown below.  Set aside once completed.

3) In a Teflon fry pan, add butter on medium heat and mix around until melted.  Once the butter is melted, add in chicken broth, grated garlic, tomato paste, and Xanthan Gum.  Combine until tomato paste and Xanthan Gum dissolves and is completely mixed in.

4) 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.

5) In a new Teflon fry pan, add cooking oil and bring up to temp on medium heat.  Once up to temp, add sliced mushrooms and spinach and cook for 2-3 minutes until spinach are softened and shrinks as shown in the picture below and set aside.

6) In another 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.

7) Transfer cooked cauliflower rice to one side of a serving bowl and the reduced keto curry on the other side.  Top with spinach and mushrooms as shown below.   Serve hot and mix before enjoying!

Hope you enjoy your Japanese style Keto Keema Cauliflower Curry!

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Keto spinach mushroom cauliflower rice curry served in a white bowl with a golden spoon

 

Keto spinach mushroom cauliflower rice curry being picked up with a golden spoon

 

 

Keto spinach mushroom cauliflower rice curry being picked up with a golden spoon

Keto Spinach Mushroom Cauliflower Rice Curry

This keto spinach and mushroom curry with cauliflower rice is a perfect weeknight dinner. Healthy & low carb, full of delicious curry flavor and all made from real wholesome ingredients!
5 from 2 votes
Course: Lunch, Main Course
Cuisine: Japanese
Keyword: cauliflower rice curry, Japanese curry cauliflower rice, keto curry
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Print Recipe
Calories: 314kcal

Ingredients

Curry

  • 1/3 Cup Sliced Common White Mushrooms about 3-4 pieces
  • 2 Cups Spinach
  • 1 tbsp Neutral Cooking Oil
  • 1 Garlic Clove
  • 2 tbsp Butter
  • 1 1/2 Cup Chicken Broth
  • 2 tsp Tomato Paste
  • 3/16 tsp Xanthan Gum about 85% of a 1/4 tsp
  • 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.
  • Slice mushrooms and grate garlic as shown below. Set aside once completed.
  • In a Teflon fry pan, add butter on medium heat and mix around until melted. Once the butter is melted, add in chicken broth, grated garlic, 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 a new Teflon fry pan, add cooking oil and bring up to temp on medium heat. Once up to temp, add sliced mushrooms and spinach and cook for 2-3 minutes until spinach are softened and shrinks as shown in the picture below and set aside.
  • In another 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 to one side of a serving bowl and the reduced keto curry on the other side. Top with spinach and mushrooms as shown below. Serve hot and mix before enjoying!

Video

Nutrition

Calories: 314kcal | Carbohydrates: 19g | Protein: 8g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 1243mg | Potassium: 485mg | Fiber: 13g | Sugar: 1g | Vitamin A: 3463IU | Vitamin C: 23mg | Calcium: 66mg | Iron: 2mg
*Values Based Per Serving
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

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