I used to make a ton of curry before venturing onto a ketogenic diet, but I had to find a way to get rid of some of the ingredients. No flour to make a roux, no mango chutney for the fruitiness and spice, no milk…hmm, it was a tough one – but I think I got it worked out!
Though it does take some time to thicken up (thanks Xanthan Gum for speeding that up!) it’s well worth the wait. This delicious keto curry will fill your house with the smell of the aromatic spices. Cooking longer without the lid is normally what I do – I am not the biggest fan of curry soup, I prefer my curry to be hearty, and full of texture.
Now, this isn’t a traditional Indian or Thai curry, but it resembles the stuff that I got as a kid living in England. Every chip shop has curry sauce, and this is similar to that. Very rich, thick, and unmistakably unique.
I know there’s a LOT of spices in this recipe. But trust me – each one plays its part. Whether it’s bringing a sense of fruitiness, spice, savory, or adding a boost in flavor – each and every component is needed. The only few that you could get away with leaving out is cardamom and coriander. They both add floral notes, but if you don’t have them on hand, don’t worry too much about going out to buy a jar.
Yields 6 Servings of Curry
The Preparation
- 2 tablespoons curry powder
- 1 tablespoon cumin
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cardamom
- 1/4 teaspoon ground cinnamon
- 3 tablespoons olive oil
- 1 medium onion
- salt and pepper, to taste
- 1/4 cup heavy whipping cream
- 1/4 teaspoon xanthan gum
- 1/4 cup butter
- 4 cups chicken broth
- 1 cup unsweetened carton coconut milk
- 294 grams cauliflower
- 24 ounces shrimp, shelled, deveined
- 1 tablespoon coconut flour
- 5 cups spinach
The Execution
1. Measure out 2 Tbsp. Curry Powder, 1 Tbsp. Cumin, 2 tsp. Garlic Powder, 1 tsp. Chili Powder, 1 tsp. Onion powder, 1 tsp. Cayenne, 1 tsp. Paprika, 1/2 tsp. Ginger (ground, dried), 1/2 tsp. Coriander, 1/2 tsp. Turmeric, 1/2 tsp. Pepper, 1/4 tsp. Cardamom, and 1/4 tsp. Cinnamon. Set this aside.
2. In a pan, bring 3 Tbsp. Olive Oil to hot temperature.
3. Slice 1 Medium onion into small strips while the oil is heating.
4. Add onions to pan, season as needed (with salt and pepper) and allow them to cook down until soft. You can let them get burnt slightly to add to flavor.
5. Add 1/4 Cup Heavy Cream and 1/8 tsp. Xanthan Gum to the onions and mix well.
6. Add 1/4 Cup Butter to the onion slew and mix this in well also.
7. Dump all spices in and mix until well combined. The spices should soak up most of the moisture. Let this cook for 1-2 minutes so that the spices can sweat.
8. Add 4 Cups Chicken Stock and 1 Cup Coconut Milk.
9. Let this come to a boil, then cover with a lid and turn to low. Let it simmer for 30-45 minutes.
10. Chop 1/2 Head Cauliflower into small florets.
11. Add cauliflower to curry and stir in well. Let this cook uncovered for 15-20 minutes.
12. Add detailed and deveined shrimp to curry and stir in well. Let this cook for an additional 10-20 minutes, uncovered.
13. Mix 1 Tbsp. Coconut Flour and 1/8 tsp. Xanthan Gum into the curry and let simmer again for 5-10 minutes.
14. Add 5 Cups Spinach to your curry and let it wilt.
15. Taste, season with salt and pepper as needed. Once spinach is wilted, mix into curry well and cook for 4-5 minutes longer.
16. Serve hot and fresh!
This makes a total of 6 servings of Shrimp & Cauliflower Curry. Each serving comes out to be 324 calories, 20.9g fats, 5.5g net carbs, and 27.2g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 tablespoon curry powder | 40 | 1.7 | 6.9 | 6.6 | 0.3 | 1.8 |
| 1 tablespoon cumin | 23 | 1.4 | 2.7 | 0.7 | 2.1 | 1.1 |
| 2 teaspoon garlic powder | 21 | 0.1 | 4.6 | 0.6 | 4 | 1.1 |
| 1 teaspoon chili powder | 8 | 0.4 | 1.3 | 0.9 | 0.4 | 0.4 |
| 1 teaspoon onion powder | 8 | 0 | 1.9 | 0.4 | 1.5 | 0.2 |
| 1 teaspoon cayenne pepper | 6 | 0.3 | 1 | 0.5 | 0.5 | 0.2 |
| 1 teaspoon paprika | 6 | 0.3 | 1.2 | 0.8 | 0.4 | 0.3 |
| 1/2 teaspoon ground ginger | 3 | 0 | 0.6 | 0.1 | 0.5 | 0.1 |
| 1/2 teaspoon ground coriander | 3 | 0.2 | 0.5 | 0.4 | 0.1 | 0.1 |
| 1/2 teaspoon turmeric powder | 5 | 0.1 | 1 | 0.4 | 0.7 | 0.2 |
| 1/2 teaspoon black pepper | 3 | 0 | 0.7 | 0.3 | 0.4 | 0.1 |
| 1/4 teaspoon cardamom | 2 | 0 | 0.3 | 0.1 | 0.2 | 0.1 |
| 1/4 teaspoon ground cinnamon | 2 | 0 | 0.5 | 0.4 | 0.2 | 0 |
| 3 tablespoon olive oil | 358 | 40.5 | 0 | 0 | 0 | 0 |
| 1 medium onion | 38 | 0.1 | 8.8 | 1.6 | 7.2 | 1.3 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/4 cup heavy whipping cream | 202 | 21.5 | 1.6 | 0 | 1.6 | 1.7 |
| 1/4 teaspoon xanthan gum | 4 | 0 | 0.9 | 0.9 | 0 | 0 |
| 1/4 cup butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 4 cup chicken broth | 60 | 2.1 | 4.4 | 0 | 4.4 | 6.4 |
| 1 cup unsweetened carton coconut milk | 45 | 4 | 0 | 0 | 0 | 0 |
| 294 gram cauliflower | 68 | 1.5 | 12.1 | 6.8 | 5.3 | 5.3 |
| 24 ounce shrimp | 578 | 3.5 | 0 | 0 | 0 | 136.8 |
| 1 tablespoon coconut flour | 20 | 1.2 | 3.3 | 2.3 | 1 | 1 |
| 5 cup spinach | 35 | 0.4 | 5.6 | 3.6 | 2 | 4.5 |
| Totals | 1942 | 125.2 | 60.1 | 27.2 | 32.9 | 162.9 |
| Per Serving (/6) | 324 | 20.9 | 10 | 4.5 | 5.5 | 27.2 |
Shrimp & Cauliflower Curry
Ingredients
- 2 tablespoon curry powder
- 1 tablespoon cumin
- 2 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- ½ teaspoon ground ginger
- ½ teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon black pepper
- ¼ teaspoon cardamom
- ¼ teaspoon ground cinnamon
- 3 tablespoon olive oil
- 1 medium onion
- salt and pepper to taste
- ¼ cup heavy whipping cream
- ¼ teaspoon xanthan gum
- ¼ cup butter
- 4 cup chicken broth
- 1 cup unsweetened carton coconut milk
- 294 gram cauliflower
- 24 ounce shrimp shelled, deveined
- 1 tablespoon coconut flour
- 5 cup spinach
Instructions
- Measure out the curry powder, cumin, garlic powder, chili powder, onion powder, cayenne pepper, paprika, ground ginger, coriander, turmeric, pepper, cardamom, and cinnamon. Set these spices aside.
- Heat up the olive oil over a high heat.
- Slice one medium onion into small strips as the oil heats up.
- Add the onions to pan, season with salt and pepper as needed, and allow them to cook down until soft and slightly browned.
- Add the heavy cream and half of the xanthan gum to the onions and mix well.
- Add the butter to the onion mixture and stir in well.
- Dump in the spices from earlier and mix until well combined. They should soak up most of the moisture. Let cook for 1–2 minutes to allow them to release their fragrances.
- Add in the chicken broth and coconut milk.
- Bring to a boil, then cover with a lid and turn the heat to low. Let simmer for 30–45 minutes.
- Chop the cauliflower into small florets.
- Add the cauliflower to the curry and stir in well. Let cook uncovered for 15–20 minutes.
- Add the shelled, deveined shrimp to the curry and stir them in. Let cook uncovered for an additional 10–20 minutes.
- Mix the coconut flour and remaining xanthan gum into the curry and let simmer again for 5–10 minutes.
- Add in the spinach and let wilt.
- Taste the curry and season as needed. Once the spinach is wilted, mix it into the curry well and cook for 4–5 minutes longer.
- Serve hot!
