By Loryn Stone
Welcome back to yet another curry recipe! As you may remember from PopLurker’s last Curry Recipe article, I am a huge, huge fan of the stuff.
As of this writing, I have been on the Keto Diet for nine weeks. The Keto Diet is a high fat, moderate protein, low carb, zero grain/gluten/sugar diet that puts your body in a state of ketosis. When you eat starches, your body tries to burn those first, leaving the fat behind and therefore making you gain weight. But when you deny your body those sugars, it uses the fats and proteins as fuel, therefore resulting in weight loss. I’ve never felt better.
Now, as I mentioned in my last curry article (which I made back when I was eating rice and potatoes), I learned about this delicious food from watching anime. And to this day, nothing looks more delicious drawn that a hot dish of spicy, hot curry. But these days, I’m trying to do better for my body.
But I couldn’t say goodbye to my favorite food.
That’s why I made it my mission to create a Japanese/Thai style hybrid curry that still hit all the notes my body needed to stay on this diet. And it worked! This curry is creamy, delicious, spicy, and satisfying. Join me in my journey into CurryLand and give me a big…
Keto-Friendly Coconut Yellow Curry with Caulifower “Rice”
I mentioned in my last curry recipe article that I like to make my own curry powder from scratch. I’ve been using this recipe from the Minimalist Baker for quite a while. I had to whip up a new batch anyway, so I lined up all of my ingredients. The only change I made was leaving out the coriander because it’s just not an ingredient I have regularly in my kitchen. But any curry powder you love is fine.
1 lbs riced cauliflower
2 TBSP Butter
Salt and Pepper to taste
Put your cauliflower in a saucepot with the butter, salt, and pepper with just enough water to cover the top. Bring it to a boil. Cook on high heat until all the water is gone and your cauliflower rice is very, very dry. I can’t stress this enough.
It will take a while, 30-40 minutes. But your patience will be rewarded, and the resulting “rice” will be light and fluffy.
Keto Coconut Yellow Curry
1 lbs. of meat (I used chicken breast, use what you like)
½ cup sliced mushrooms
2 small red bell peppers
1 medium carrot (this is not keto. If you’re concerned about the carrot, just leave it out)
2 (15 oz) cans of full-fat coconut milk (which has fewer carbs than the reduced-fat option)
2 TBSP curry powder
Onion and Garlic powder to taste
Salt and pepper to taste
Oil or Butter for the pot
Heat oil in a heavy-bottomed pot, like a Dutch Oven, on medium heat. Add your vegetables and sauté about 5 minutes. Chop up your chicken and add to the pot, stirring until the meat is browned, about another 3-5 minutes. Add salt, pepper, onion, garlic, and curry powder and stir to combine, letting the spices roast for a minute or so. Add your coconut milk, cover the pot, bring to a boil. Cut back the heat to medium/medium-low and let simmer for 25 minutes.
Remove the lid and bring the heat up to high. Because there is no starch, potato, or roux in this curry, you’re going to have to let all that liquid from the coconut milk cook off. And it will take a while, somewhere between 15-25 minutes. But once your liquid is evaporated you’ll be left with a thick, gorgeous saucy-stew that pairs perfectly with your cauliflower rice.
Your family and friends won’t even know this curry is diet friendly. In fact, if you feed it to the weeb in your life, they might even think you’re cool enough to be declared their waifu.
But on second thought…let’s just keep it about the food.
Follow Loryn and her keto journey on Twitter. She also has a personal blog, and her debut novel My Starlight (a YA novel about anime, cosplaying, fandom, sexuality, love, loss, and friendship) will be released August 3rd, 2018 by Affinity Rainbow Publications. Pre-sales will be available in July.
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