I am glad you haven't put any weight on QS. It is absolutely gutting when you put weight on from medication - bloody steroids were the reason why I ended up putting on so much weight just before Christmas. It was all on my face as well, I looked like Moon Face.
I have lost another pound since yesterday so am 10 stone 12. I always lose weight strangely - don't lose a thing for a week, then end up dropping a load of weight in the following week. It's great on the weight loss weeks, but a bit frustrating on the non-loss weeks.
freebutton I am a curry fiend, I cook them very frequently. My favourite and most successful book is by Camellia Panjabi. I cook 3 recipes from that book frequently and I have looked on the web and found them here www.uppercrustindia.com/oldsite/10crust/ten/rec2.htm - the ones I cook are the Lamb with turnips, Kerala chicken stew and the Goa Vindaloo (the goa vindaloo I cook about once a week, usually use pork or chicken thighs).
They can be easily adapted for low carb imo but cutting down the amount of onion, leaving out the potato and any other root veg, and the peas.
The ingredients lists look insane, but if you have an indian grocer near you you can pick up all that stuff for a few quid, and it keeps for a good while.
I have adapted the methods in all cases - the recipes as written here are rather pernickety, and I have never boiled lamb bone 
either.
My general method is to fry off the onion for a good while until they go golden brown (this reallty adds flavour, and since I have been low carbing I have just used half an onion), and for the rest I blend the garlic, ginger, powdered spices and others with a splash of water to make a paste. I then add that to the onions, stir on medium heat until you see oils released (difficuly to explain, but stirring this on a reasonable heat with make the spices seem to emit oil) and then add the rest of the inrednets, the meat (never browned, it makes it tough) and then stock or coconut mild or whatever. Then cover it and let it cook for about an hour on low.
The curry will be rather watery than you would expect, I don't bother thickening it though (when not low carbing I usually add new potatoes to curries anyway because I love spuds).
For spices which are not powdert (such as cardamom, cloves, peppercorns star anise etc) when in the mood I grind them in a pestle but more often that not just throw them in whole with the spice paste and tell people that the curry has got whole spices in.
A note on the more obscure ingredients:
-tamarind paste you can get from sainsburys (where the spices are) - don't buy the block because that is a palaver to use.
-Curry leaves I get from my local Asda but usually forget the buy them and have never noticed the difference.
-Kashmiri chillis I can get easily because I live in an ethnic area, but if not just use chilli powder or crushed chillis.
-Jaggery is palm sugar sold in a great block, don't bother using it cos it's sugar and not allowed on low carb anyway! When not low carbing I do use but it doesn't really make a difference.
-Goa vinegar. I have no idea what that is but use cider vinegar instead