We both like the odd Japanese curry but the kind you can get from most places is full of white rice, no veg and almost certainly a butt-load of carbs.
So the other day I decided to appropriate the idea of some colleagues. A few months ago we’d discussed the idea of making a Japanese curry at home and I tried a product from the supermarket but it just wasn’t right. Turns out I was using it wrong.
Anyhow, a few weeks ago, the ladies at work were discussing the merits of home-made Japanese curry again I kind of did an inside deflation…thinking “we can’t have that.”
Nothing’s changed, if we were zero carb, we wouldn’t have it. But on closer inspection, and with a fair bit of creative licence, the carb count was actually fairly reasonable.
This the Japanese curry I used:
At 42g carbs for the whole pack, it’s not too bad. It’s available at Woolies in the Asian Food section.
Bryan had about half, so that’s only 1.5 ‘serves’. A ‘serve’ in the diabetic world is 15g carbs. It’s supposed to make it easier to match insulin to intake, but it doesn’t really. And 1.5 ‘serves’ is still very low.
Below is how I completely bastardised the recipe and got some nutrition in while I was at it.