Now that I have made (Low-Carb) Dehydrated Japanese Curry a few times I thought it was time to update the recipe on the blog.
(Low-Carb) Dehydrator Japanese Curry Macros
To increase to desired calories and grams of fat of Dehydrated Japanese Curry just add butter, butter powder, avocado oil, and/or “rice”. MCT oil would also work if butter is not a good option for you.
Total Carbs 21g
Net Carbs 16g
Kcals 394 + butter and “rice”
1 tablespoon of butter= 100 kcals
⅓ cup Instant Rice= 128 kcals
⅓ head Cauliflower “Rice”= 49 kcals, 5g net carbs
You might as well double this recipe when you make it, eat half for dinner tonight, and dehydrate the other half. Cook once, eat twice 🙂
Packaging Your Japanese Curry
These are the mylar bags I used this year. I think a little zip-lock top is super handy once you have filled the bags with hot water.
I also recommend adding an oxygen absorber in the bag before you seal it (remember to remove it before you add hot water).
As extra insurance, store your packaged Low-Card Dehydrated Meals in the freezer or refrigerator)
Using a cheese grater, grate a head of cauliflower.
Spread over lined dehydrator racks.
Dehydrate at 165 °F or the highest setting on your dehydrator, for 10-12 hours, until the cauliflower is completely dehydrated.
You can buy cauliflower already riced, either fresh or frozen.
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Gina Shively is a Personal Health Cook and American Council on Exercise (ACE) certified Health Coach located in Anchorage Alaska. Her background includes a Bachelor’s of Science in Physiology from the University of Wyoming. For the past six years, she has lived in Alaska, where she can’t get enough of the active Alaskan lifestyle that for her includes hunting, fishing, hiking, and the occasional weekend race. She loves to cook for people and enjoys the challenge of making healthy food taste delicious. Her family includes two young boys, two packgoats, and a rambunctious Weimaraner, as well as a very patient husband.