Instant Pot Japanese Curry -- Low Carb Protein Style
Japanese curry is definitely not what comes top of mind for me when I think about eating clean. But with a few tweaks to make it protein style, I created a healthy Japanese curry -- a healthy way for me to enjoy Japanese curry when I'm craving it!
Servings: 1
Calories: 413kcal
Equipment
- Instant Pot
Ingredients
Curry Sauce
- Cooking Spray
- 1 block Japanese Block Curry of choice
- 4 oz Chicken thigh (Skinless boneless)
- 1 clove Garlic
- 1 teaspoon Ginger
- ½ Carrot
- ¼ Onion
- 1 teaspoon Soy Sauce
- 1 teaspoon Ketchup
- 1 teaspoon Sugar
- ⅓ Cup Water
Omelette
- 2 eggs
- 1 tablespoon Cheese
- 1 Green Onion (For garnish and to mix into omelette)
Nutrition & Macros
- 413 Calories
- 37 g Protein
- 21 g Fat
- 18 g Carbs
Instructions
- Turn the instant pot to sauté mode and sauté the garlic, ginger and onions.
- When soft and golden, add in chicken pieces seasoned in salt and pepper and sear.
- Add carrots, mushrooms, curry block, and water into the Instant Pot and cook on high pressure for 15 minutes. If you don't have an Instant Pot, you can easily cook via stovetop as well per the instruction on the Japanese curry block label.
- In the meantime, we can begin preparing the omelette. Break 2 eggs in a bowl and stir, mixing green onions and seasoning with salt and pepper.
- In a skillet, spray cooking spray and pour in egg mixture. Cook and stir the egg mixture until it starts to set. Sprinkle on the cheese if you are using it, then fold the omelette over and transfer it to a plate.
- Once the curry has finished cooking, open the Instant Pot. At this point, it will likely look like the curry is not mixed in -- don’t panic! Change the Instant Pot to sauté mode and add in the ketchup and soy sauce, then stir the mixture thoroughly until everything is smoothly mixed together.
- Pour the curry over the omelette and enjoy your new favorite protein shake replacement!
Nutrition
Calories: 413kcal