Last year for my Dall Sheep Hunt I made (Low-Carb) Dehydrated Japanese Curry and it was delicious. For a complete list of all the food I packed last year, click here.
Jump to RecipeI made it again this year for an awesome Lady’s Weekend, Courtney from Her Inspired Journey organized. The awesome group of 12 women archers and they graciously let me talk their ear off about backcountry nutrition and DIY Dehydrated meals. When I made it for the ladies I added instant rice, but when I made it for this year’s sheep hunt I made it with cauliflower rice. Click here for a complete list of the mostly Low-Carb food I packed this year.
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.
Per serving
Total Carbs 21g
Fiber 5g
Net Carbs 16g
Protein 35g
Fat 20
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
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)
For more Dehydrator Recipes click HERE
(Low-Carb) Dehydrated Japanese Curry
Ingredients
- 3 carrots finely diced
- 1 lb ground meat of your choice very lean
- 1/2 onion
- 8 oz mushrooms
- 1 tablespoon curry powder
- 1/4 cup coconut aminos or soy sauce
- 1 tablespoon gelatin optional
- 10 oz butternut squash frozen
- Salt to taste optional
- Dehydrated cauliflower rice or instant rice
- Butter or butter powder optional
Instructions
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Mix gelatin with coconut aminos and set aside
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In a large skillet over medium-high heat brown meat, onions, and mushrooms together. Take extra care to break the meat up into small pieces.
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Meanwhile in a pan slowly warm up frozen butternut squash, until it is defrosted. Then puree with a stick blender or in a traditional blender.
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Once the meat is browned add squash puree, carrots, curry powder, and coconut aminos mixture.
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Simmer until the carrots are soft.
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Line a dehydrator tray with parchment paper or a silicone mat and evenly spread curry out, no more than a ¼ inch thick.
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Dehydrate at 165 °F or the highest setting on your dehydrator, for 12-16 hours, until the food is completely dehydrated.
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Once all the food is completely dried, let cool to room temperature.
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In 3 mylar bags, equally, divide all the ingredients. A kitchen scale can make this easier.
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Add dehydrated cauliflower rice or instant rice to each bag.
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Add a desiccant packet.
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Try to get all the air out you can and seal bag with iron or hair straightener.
In the Backcountry
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When you are ready to eat, add 1 ½ -2 cups of boiling water and let rehydrate for 20 minutes.
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Stir in butter if you have not already added butter powder and enjoy!
Dehydrated Cauliflower Rice
Ingredients
- 1 head cauliflower grated
Instructions
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Using a cheese grater, grate a head of cauliflower.
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Spread over lined dehydrator racks.
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Dehydrate at 165 °F or the highest setting on your dehydrator, for 10-12 hours, until the cauliflower is completely dehydrated.
Recipe Notes
You can buy cauliflower already riced, either fresh or frozen.
To see more of my adventures, how I am getting ready for my next hunt, and Paleo-ish/ Mostly Low-carb food and what I am currently cooking, follow me on Instagram or Facebook!
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