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 are 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.

NOTE: If you prefer for your shrimp to be tender and fresher, add the shrimp in about 5-10 minutes before serving. Many people would consider the shrimp overcooked in this curry but I tend to prefer them that way as this is the way my dad made this curry since I was a kid.

Read the full recipe with full nutrition breakdown and step-by-step pictures over at: https://www.ruled.me/shrimp-cauliflower-curry/


24 ounces shrimp
5 cups raw spinach
4 cups chicken stock
1 medium onion
½ head medium cauliflower
1 cup unsweetened coconut milk
¼ cup butter
¼ cup heavy cream
3 tablespoons olive oil
2 tablespoons curry powder
1 tablespoon coconut flour
1 tablespoon cumin
2 teaspoons garlic powder
1 teaspoon chili 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 xanthan gum
Salt and pepper to taste

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


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