Low Carb Tonkatsu Curry

Low Carb Katsu Curry

Here’s another Low Carb Meal idea…

Since we love Katsu Curry so much, I thought why not make a low carb version of it? It wouldn’t hurt to try diba?


Here’s what I did:

  • For the Curry Sauce – I used the regular curry sauce cubes. I just didn’t add the usual carrots and potato in it because those are starchy vegetables, therefore considered high carb.
  • For the tonkatsu – I used our favorite pork loin cut but Instead of using flour and japanese bread crumbs for the breading, I used just egg and almond flour.
  • For the rice – I used Cauli Rice instead of Japanese Rice.


Kokumaru Curry Creamy Roux

My Final Take:

  • If you’re a potato lover, you’ll surely miss the potato in the curry sauce.
  • The almond flour doesn’t stick as well as panko bread crumbs. It’s crumbly and there are times that part of the breading lose it’s stickiness to the pork slices and ends up in the oil.
  • I think almond flour burns faster than bread crumbs so better stick to low – med heat when frying.
  • But overall, your craving will be very satisfied!

Low Carb Katsu Curry

  • Author: Peachy Adarne


  • Ingredients
  • 700ml water
  • your favorite curry cubes, I used Kokumaru Curry Roux
  • cauli rice for serving

for the tonkatsu

  • 500g pork tenderloin, sliced
  • salt and pepper
  • 1 egg beaten
  • 1 cup almond flour
  • coconut oil for frying


  1. Cook The Curry: Bring water to a boil in a pot. Add the Kokumaru Curry Roux cubes and stir to dissolve. Simmer for 15 minutes until thickened. Turn off heat and cook the tonkatsu.
  2. Make the Tonkatsu: Season the pork tenderloin slices with salt and pepper.
  3. Place the egg and almond four on separate shallow bowls or plate to get ready for dredging.
  4. Working one pork slice at a time, dip a slice of pork in egg. Allow excess egg to drip, then transfer to the almond flour.
  5. Cover the entire pork slice with almond flour, making sure that a good layer of almond flour is stuck on both sides. Repeat for the rest of the pork slices.
  6. Heat oil in a deep frypan to 170-180ºC. Depth of oil should be twice the thickness of the meat you’re frying.
  7. Fry each breaded pork slice for 5-7 minutes. Frying time would depend on the thickness of your pork. Each should be golden brown when cooked. Remove cooked tonkatsu and transfer on a paper lined plate.
  8. To Serve: Layer cauli rice on a bottom of a shallow bowl. Put a piece of tonkatsu and scoop a generous amount of curry.
  9. Enjoy!

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46 Responses

  1. I personally love curry. Meron palang curry cubes. Wow! It looks dark gravy at first look pero appetizing talaga. Thank you for this recipe Ms. Peach ❤️

  2. I really love Tonkatsu most especially in a healthy version of yours Mommy Peach! I would love to try this one. Thanks for sharing this yummy and healthy recipe @The Peach Kitchen. ❤️

  3. Thanks for sharing Mommy Peach
    Another idea for us. It looks yummy and super healthy.

  4. Wow! Thanks for sharing this recipe mamsh! My kids loves tonkatsu. ?Will definitely try this one it’s a healthy version perfect for my family.?

  5. Kaya pala carrots at patatas ang una ipapakain sa baby kasi high carbs. Pero ba sa Robinson’s Supermarket yang curry sauce? Pwede din po ba yan sa chicken curry?

  6. Magaya nga eto,salamat sa pag share ng recipe.SS ko na eto para maluto ko na.i love to try this kasi?

  7. Gagawaan ko si tatay nito,sana masarapan sya.thanks sa recipe mommy peatchy.?

  8. thanks for ideas momshie..
    matry lang yan para maiba naman ang palaging nailuluto.

  9. Wow papaluto ako nyan sa hobby ko salamat po sa recipe favorite ko din Yan talaga??

  10. This looks amazing. I have used the almond flour and egg breading before. I have since switched to a gluten free flour blend, but it is not low carb.

  11. Katsu curry is the best isn’t it. Its one of my favorites. How awesome that you can get the Japanese roux too. Any roux works, but I have become accustomed to Japanese roux living here, so its my roux of choice now.

  12. This looks so yummy! I’ve been doing a lot of cooking while in quarantine. I’ve had plenty of time to get creative, so I’ll have to try this.

  13. Oh wow! This looks super delicious and it’s my kind of food! Can’t wait to give this recipe a try, and I’ll definitely let you know how I did! 🙂

  14. This looks delicious! Thanks for being so generous on sharing your recipe.

  15. As a runner I eat a lot of carbs. But with the quarantine, I don’t run as long or often as I usually do. Finding this recipe has ben a Godsend because too many carbs without the movement is not a good thing! Thank you for sharing!

  16. Oooh I love curry so much. I wanna try this!! I love your pictures, they look so tasty.

  17. I LOVE curry! This looks fantastic. I have been experimenting with a lot of different cooking ideas during quarantine. I’ve gotten pretty good at subbing things I don’t have for things I do have!

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →






my photos on delishbook