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Low-Carb Dehydrated Japanese Curry

(Low-Carb) Dehydrated Japanese Curry

Course Main Course
Cuisine Japanese
Keyword backpacking, cauliflower, collagen, curry, dehydrated, dehydrator, keto, low-carb
Servings 3
Calories 394 kcal


  • 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


  1. Mix gelatin with coconut aminos and set aside
  2. 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.
  3. 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.
  4. Once the meat is browned add squash puree, carrots, curry powder, and coconut aminos mixture.
  5. Simmer until the carrots are soft.
  6. Line a dehydrator tray with parchment paper or a silicone mat and evenly spread curry out, no more than a ¼ inch thick.
  7. Dehydrate at 165 °F or the highest setting on your dehydrator, for 12-16 hours, until the food is completely dehydrated.
  8. Once all the food is completely dried, let cool to room temperature.
  9. In 3 mylar bags, equally, divide all the ingredients. A kitchen scale can make this easier.
  10. Add dehydrated cauliflower rice or instant rice to each bag.
  11. Add a desiccant packet.
  12. Try to get all the air out you can and seal bag with iron or hair straightener.

In the Backcountry

  1. When you are ready to eat, add 1 ½ -2 cups of boiling water and let rehydrate for 20 minutes.
  2. Stir in butter if you have not already added butter powder and enjoy!