Japanese Curry

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:

Japanese curry

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.

Print Recipe
Japanese Curry
Course Main Dish
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Put the curry cubes in 400mL boiling water* and let sit. I used the whole pack.
  2. Dice the chicken and fry in a little oil until golden. Remove from the pan.
  3. Stir-fry the vegetables.
    Japanese curry
  4. Pan fry the cauliflower until a little golden.
  5. Divide the cauliflower rice between bowls.
  6. Add the veggies.
    Japanese curry
  7. And the chicken.
    Japanese curry
  8. Stir the sauce and pour into the bowls.
    Japanese curry
Recipe Notes

*Note - 400mL is stronger than the pack recommends and it was a strong flavour but we both enjoyed it.

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