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Keto Recipe - Shrimp and Cauliflower Curry

Keto Recipe - Shrimp and Cauliflower Curry

I used to make a huge load of curry prior to wandering onto a ketogenic diet, yet I needed to figure out how to dispose of a portion of the fixings. No flour to make a roux, no mango chutney for the fruitiness and flavor, no milk… gee, it was an extreme one – yet I think I sorted it out! 

However it requires some investment to thicken up (expresses gratitude toward Xanthan Gum for speeding that up!) it's definitely worth the stand by. This delightful keto curry will fill your home with the smell of the fragrant flavors. Cooking longer without the cover is typically what I do – I am not the greatest devotee of curry soup, I lean toward my curry to be generous, and loaded with surface. 

Presently, this is certifiably not a customary Indian or Thai curry, however it takes after the stuff that I got as a child living in England. Each chip shop has curry sauce, and this is like that. Extremely rich, thick, and unquestionably remarkable. 

I know there's a LOT of flavors in this formula. Yet, trust me – every one has its impact. Regardless of whether it's bringing a feeling of fruitiness, zest, appetizing, or adding a lift in flavor – every single part is required. The main not many that you could pull off leaving out are cardamom and coriander. The two of them add flower notes, however in case you don't have them available, don't stress a lot over going out to purchase a container. 

NOTE: If you like for your shrimp to be delicate and fresher, add the shrimp in around 5-10 minutes prior to serving. Many individuals would consider the shrimp overcooked in this curry however I will more often than not like them as such as this is the manner in which my father made this curry since I was a child. 


  • 24 ounces shrimp 
  • 5 cups crude spinach 
  • 4 cups chicken stock 
  • 1 medium onion 
  • ½ head medium cauliflower 
  • 1 cup unsweetened coconut milk 
  • ¼ cup spread 
  • ¼ cup substantial cream 
  • 3 tablespoons olive oil 
  • 2 tablespoons curry powder 
  • 1 tablespoon coconut flour 
  • 1 tablespoon cumin 
  • 2 teaspoons garlic powder 
  • 1 teaspoon stew powder 
  • 1 teaspoon onion powder 
  • 1 teaspoon cayenne 
  • 1 teaspoon paprika 
  • ½ teaspoon ground ginger 
  • ½ teaspoon coriander 
  • ½ teaspoon turmeric 
  • ½ teaspoon pepper 
  • ¼ teaspoon cardamom 
  • ¼ teaspoon cinnamon 
  • ¼ teaspoon thickener 
  • Salt and pepper to taste 

Nourishment Summary: This makes 6 complete servings, each being 331 Calories, 19.5g Fats, 5.6g Net Carbs, and 27.4g Protein.

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