does anyone have a recipe for a good (probably vegetarian) curry? that would be the sort of thing I could make in batch and freeze for an exhausted day...
:)
Printable View
does anyone have a recipe for a good (probably vegetarian) curry? that would be the sort of thing I could make in batch and freeze for an exhausted day...
:)
Curries I'm just avoiding because of the garlic, chilli and onions - if you weren't doing those things then I'm sure any vegetarian curry recipe would suit.
I have made a curry using allowed foods but it wasn't that tasty. I fried a leek (then any other vegetables you want to add) then added cumin and fried for a minute, then add tinned tomatoes and fry for bit, then natural yogurt, spoonful at a time until mixed in.
swish thanks for the ideas - I'll experiment based on that :)
is curry powder allowed on the girl diet?
I made curry from veg, sometimes minced turkey, Curry powder (bart delicatessen) garam massala, instead of meat sometimes chick peas, low salt stock **** and water, tin of toms, you could add fat free natural yogurt or not, simmer for quite a while. It's not as strict as some poeple like but its good for the odd occaision.
I don't know about the curry powder, seems worth a try instead of all that (yummy!) fresh garlic, chilli and onions though. I might make it for a treat meal on a Saturday night some time soon.
OK I presume curry powder is probably not good: Coriander,Cumin ,Onion ,Salt ,Chilli ,Fenugreek ,Garlic ,Ginger ,Paprika ,Turmeric ,Cinnamon ,Pepper ,Cloves ,Bay ,Cardamom
nevermind! back to the drawing board ;)
zanacal is there a SW curry that's OK (minus the garlic/onion?)
I have a whole book of SW curry recipes! I'll get back to you :D
Not on IG or FGD because it is alkalinizing and has lots of potassium.Quote:
Originally Posted by rainbowflower
I think it's ok as a now-and-then on the Low Everything diet. The recipe below is not allowed on IG and FGD but it will be in my "Low Everything" cookbook if I ever get time to finish it.
CURRIED POTATOES AND PEAS
3 T unsalted butter
2 T curry powder (most curry powders do not have salt but double check to make sure yours doesn't)
2 T tomato paste
Mix these three ingredients together over low heat until butter is melted and they are "saucy".
Add 1 1/2 c water or unsalted broth. Stir until combined. (you can use this sauce just by itself over rice or even spaghetti.) Taste this - if you like it, then leave it. I like it better with a bit of brown sugar.
Add 4 or 5 potatoes, chopped into smallish pieces.
Add 1 10 oz. package of frozen peas (about 2 cups) DON'T use canned.
If you like a soupy curry to be served on rice, then use the above quantities.
If you like it more like a thick stew, then add more potatoes - just go by eye until you get the consistency you're after.
If you're really super scared of potatoes, you can use cauliflower, zucchini, and/or mushrooms...or you can toss them in anyway along with the potatoes and peas. You can also use a can of tomatoes in place of the water, but of course that is not in line with the FGD.
Top with plain yogurt and cucumber if desired.
Oh yum, I'll definitely be making this! Thanks Atomic :D
that sounds yummy, thank you AS!
quick question - T is tablespoon and t is teaspoon?
Yes! Big T - tablespoon.
Here's another one. The recipe is for Gobi Chana Curry. I'll post the original recipe but you'd probably want to tweak it - I think I'd replace the spring onions with leeks, use just a little garlic powder instead of fresh garlic, replace the passata with a tin of tomatoes (because I can get a tin of tomatoes with barely any sodium in but passata seems to have massive amounts in it!) and replace the cauliflower with something because I don't like it!! You'd pretty much just have to count the nutritional content of the tomatoes, chickpeas and rice (or whatever you serve it with) as everything else is vegetables:
Ingredients:
Low cal cooking spray
8 Spring onions cut into short lengths
2 garlic cloves, peeled and crushed
2 tsp ground ginger
2 tsp mild curry powder
1 red pepper and 1 green pepper cut into bite-sized chunks
312g/11oz cauliflower, separated into small florets
511g/1lb 2oz passata
1 tsp artificial sweetener
400g can chickpeas, drained and rinsed
Method:
Spray a pan with low cal cooking spray and cook the spring onions for 2-3 minutes. Add the garlic, ginger and curry powder and stir quickly. Then add the peppers and cauliflower and cook for a further 2-3 minutes.
Stir in the passata and sweetener and bring to the boil. Cover, reduce the heat, and cook for 10 minutes, stirring occasionally. Add the chickpeas, season well and bring to the boil.
Remove from the heat and serve (the recipe suggests with rice, yogurt and chopped mint but whatever you like ...)
A Tesco Light Choices mini naan has 150 cals/5.2g protein/300mg sodium - I'm so going to have curry and naan bread for a treat meal next Saturday night :D
This is my tea tonight - ive just been to buy all the bits - now to try and keep my portion size small ...thats going to be the hard bit - has anyone got a photo of roughly how much they had that is allowed .... im a kinda fill the plate girl normally :-)
I'm not good at portion sizes either. What I do is work out the approx nutritional content of the recipe then eat half or a quarter or whatever portion fits into the budget and bulk it up with salad/fruit. As long as you are not going over your limits you are fine. The curry I made was sooooo good!!
How much of everything is in this so i can keep track of my targets ?Quote:
Originally Posted by zanacal
Thanks
I didn't make that recipe, I made Atomic's one. The whole pot I made was 1,109 calories, 40g fat, 24g protein, sorry don't know about sodium (I used the guesstimate method to work that out but think it's pretty close) and I ate a portion of that, worked it out that I ate around half of it but I had less than half but would rather be over with my estimate and eat a little less than be under and eat too much if you know what I mean.
Thank u Atomics one is the one i actually meant why i posted the other link is beyond me - I cant even blame baby brain yet !!
Thanks so much! Very helpful of you to work that out, thanks!Quote:
Originally Posted by elle82
I always look forward to the days I have that curry on the menu-I have it on cooking right now :bigsmile: I make it exactly to the recipe and I do add in some brown sugar and sometimes I throw mushrooms in with the potatoes and peas. Yum!!
Orchid told me I should have Indian food to put me into labor so I think I'm going to make it tonight!! :)
I think I'm going to try he curry recipe, sOunds like a nice change of pace from my other daily meals! Atomic I did spicy too try and induce labOr but I think the pineapple did the trick. I ate it the entire week before I had my first son and had no idea it could help induce labor( wish I knew since he than came out at 37 weeks breach). So for ds2 i ate it for a week at 39 weeks because they told me I would have to schedule a c section if he came much later than 40 weeks. I was adament thAt I was having a vbac this time so I devoure an entire pineapple each day and every night I something spicy like hot wings ect. Sure enough I went into labor the day before my due date. I have no idea if this helped but ill do it again if it happens with the next baby!
Ooo I forgot pineapple, that didn't work for me with DS 3 but I'm going to try it again!! Thanks for reminding me!