Anyone Got A Low Fat, Low Carb,curry Recipe I’d Be Able To Make?
I’m on a low-fat, low-carb (good-carb) diet. I love curry…all sorts…… Anyone got a curry recipe that would fit the requirements of my diet?
I’m on a low-fat, low-carb (good-carb) diet. I love curry…all sorts…… Anyone got a curry recipe that would fit the requirements of my diet?
I found this website for low fat curry recipes. I think the biggest thing with making a low fat curry recipe is, using light coconut milk rather than full fat, or even evaporated milk with coconut essence, and using lean meat.
i have tried this and it tastes great, all you need is chicken or simply veggies and fat free yogurt and curry powder. start by cooking the veggie or the chicken or both in a ban with a little bet of water then add curry and yogurt, cook for a bet. enjoy
Low Carb Beef Curry
INGREDIENTS:
* 1 lb flank steak
* Marinade:
* 1 tablespoon low sodium soy sauce
* 1 tablespoon Chinese rice wine or dry sherry
* 1 teaspoon Asian sesame oil
* 1 1/2 teaspoons cornstarch
* Sauce:
* 1/2 cup low sodium chicken broth
* 1 tablespoon dark soy sauce
* 1 teaspoon salt substitute
* 1/2 teaspoon sugar substitute
* Other:
* 1/2 medium onion
* 3/4 cup snow pea pods
* 3 tablespoons curry powder
* 2 – 3 tablespoons water, as needed to make a paste
* 1 tablespoon canola oil
PREPARATION:
1. Cut the beef across the grain into thin strips approximately 1 1/2 inches long and 3/4 inch wide. Add the marinade ingredients, adding the cornstarch last. Marinate the beef for 25 – 30 minutes.
2. While the beef is marinating, prepare the sauce and vegetables. In a small bowl, combine the sauce ingredients and set aside. Peel and chop the onion.
3. Heat a non-stick skillet or wok over medium-high heat and add oil. When the oil is hot, add the beef, laying it flat in the pan. Sear the beef and then stir-fry briefly until it is cooked medium rare (pink inside). Remove the beef from the pan. Reduce the heat to medium.
4. Add the onion. Stir briefly, then sprinkle the curry powder on top. Add enough water to make a paste.
5. Add the snow peas and then the beef. Return the heat to medium-high. Add the sauce and bring it to a boil. Cook for about another 3 minutes. Taste and adjust the seasoning if desired. Serve hot over rice.
Enjoy!!
low fat chicken curry
Ingredients
1 tbsp Oil
10g Butter
3 Cloves Garlic, crushed
1 Medium Onion, finely chopped
2 tbsp Garam Masala
1 tsp Ground Coriander
½ tsp dried mint
570g Boneless, Skinless Chicken Breast, diced
200 ml water
Method
Heat the oil and butter in a wok or large, heavy frying pan. Add the garlic and onion and stir fry for about 5 minutes until onion is golden.
Stir in the garam masala, coriander and mint. Add the chicken and cook over a moderate heat for 5 minutes, stirring occasionally.
Add the water, stir, and simmer without a lid for 10-15 minutes until the chicken is cooked and sauce has thickened.
If you like fresh coriander, stir in a tablespoon, chopped, prior to serving.
Low Carb chicken curry
Ingredients
1(284ml)can korma curry paste
3/4 cup chicken stock(or water, half the can)
1 cup sour cream(or yogurt)
3-4 boneless skinless chicken breasts, cubed
2-3 cups cauliflower florets
2 cups green beans
1 onion
3 garlic cloves
2 cups sliced mushrooms(or halved)
salt
pepper
Directions
1Put Cauliflower flourettes, green beans and a pinch of salt in a microwave safe bowl – cover and nuke until fork tender – approximately 8 minutes. Set aside
2In a fairly large frying pan or pot pour enough oil to cover the bottom – saute onion (sliced or chunked) – for about a minute – add mushrooms and a pinch of salt. Saute for approximately 5 more minutes – add garlic – saute for 1 more minute.
3Add chicken – and saute all together for approximately 6 minutes or until the chicken is mostly cooked (this will depend on the size of your pieces). When you have reached this point – add Curry paste – chicken stock or water and mix together well.
4Cover – reduce heat to a simmer and cook for 20 minutes.
5Add sour cream or yogurt and microwaved vegetables. Mix together well.
6Let mixture rest for approximately 5 minutes to intermingle the flavours into the vegetables.
7Serve on its own or with Naan or Pita to absorb the sauce.
Hi, try http://www.currygang.com for recipes and a curry guide in general