Indian food

[CobbOnn]

Need some ideas.

Just had chicken tikka and salad. No fat or sauce so had Greek yogurt. OK but still a bit boring.

Guess I could make a cauliflower curry, but I'm sure I'll miss my rice (butter could add the fat)

Any other ideas greatly received - I'm really missing dhal and samosas, not so much the carbyness, more the warm comforting spiciness.

(and how cheap and filling they are)

It's hard to have an Indian that's low carb - often because you just don't know what's in the sauces. So the general advice is to go for a dry curry - exactly as you have done, e.g. chicken tikka or tandoori, but to have a veg curry side dish to go with it - cauliflower or spinach or mushroom are all really good. Sadly dahl and samosas are out on Bootcamp!

Cabbage fried with onion, garlic, cumin, and chili, topped with grated toasted coconut, squirt of lemon juice, and fresh coriander.
Are you allowed coconut?

I would always cook my own curries but I use onions and tomatoes as the base, which would be too carby. I can make meat curries with very little tomato but I find them too rich and meaty.

I'll have to look for some paneer recipes I think- does anybody have any tried and tested?

Not sure about coconut. I'd be happy with freah coriander and lemon juice.

I cook paneer with spinach and garam masala.

Actually, you could use finely chopped spinach as a base for lots of curries. Cook it down to a pulp, and enrich with cream. Try chicken with garam masala, and lamb with fenugreek and a small chopped tomato.

Use shallots instead of onion - onions are 7.9g carbs per 100g, whereas shallots are only 3.3g

Baroness, spinach and cream base sounds lush. I'll use that as a starting point and experiment from there.

Thanks.

Great tip BIWI, thanks.

Coconut milk! Just made a Thai curry with it and was surprised how low carb this particular one was (eastend-0.1g). Will make a lovely base I reckon- I think Goan seafood curries are coconut based. This has opened up whole new avenues of spicy delights.

I make my own curries. I use ghee and coconut oil to fry shallots. Then add fresh garlic, chilli and curry spices. Throw in the meat/chicken and add courgette and a tablespoon of tinned tomatoes. Put the lid on and simmer. It makes its own sauce. I keep it in the fridge and take a portion to work everyday for my lunch. It's bloody lovely

Would a mixed grill dry be ok??

Dry curries are usually always low carb - and I don't think Indian marinades/rubs use sugar like some would, so you should be fine!

I made a chicken curry with one tin of tomatoes as usual (saw a number of recipes in the thread using tin toms). I used 1 onion. I used extra mushrooms and courgette. It made 4 portions. In mine, I put some cream. It was lovely. Didn't even miss rice while I was eating. The smell of the rice tho when DH wad eating his later was soooo delicious.