Curry night!

Who doesn't love a Saturday night curry?

Ditching the rice, breads and flours doesn't mean that curry nights are boring. Please share your favourite low carb curry night recipes here

I'll kick off with this delicious side dish.

CUCUMBER SALAD

http://www.manjulaskitchen.com/2013/10/09/cucumber-salad/


Ingredients:

2 cup cucumber, thinly sliced
2 tablespoons cashews coarsely ground
1 tablespoon mint finely chopped
for Dressing

1 tablespoon olive oil
2 teaspoon lemon juice
½ teaspoon salt
½ teaspoon sugar - swap for your favourite fake sugar
1/8 teaspoon black paper
2 teaspoon ginger juice *
1 teaspoon fennel seeds coarsely ground
Method

Dressing; In a bowl, mix all the dressing ingredients well. Set aside.
Peel the cucumber, leaving strips of skin. Slice thin, crosswise. The slices should look like half-moons.
Toss the cucumber with ground cashews and mint to coat the slices.
Just before serving, add the dressing. Mix it well.
Enjoy!

Notes

*To make the ginger juice, shred the ginger using a fine shredder or zester. Squeeze the shredded ginger with your fingers to get all
the juice out.
If you are allergic to nuts make the salad without cashews, still Cucumber Salad with taste great.



^^^Here's one I made earlier.  I highly recommend it!

Avocado Sevenfold wrote:Who doesn't love a Saturday night curry?

Ditching the rice, breads and flours doesn't mean that curry nights are boring.  Please share your favourite low carb curry night recipes here

Ingredients (serves 2)

1 small/medium sized cauliflower, course grated
1 red onion, finely chopped
2 table spoons of Patak's Madras curry paste
3 boiled eggs (8 minutes in boiling water), quartered
250g smoked haddock, or unsmoked salmon is also good, poached in boiling water for 5 minutes
Lots of chopped parsley, or coriander
Some lemon wedges to serve

Fry the onion in olive oil or butter until soft. Add the curry paste and fry for 3-4 minutes more. Now add the grated cauliflower and cook until all the ingredients are well coloured, maybe 8-10 minutes. Add the flaked fish, then the herbs and finally the eggs. Salt and pepper to taste, then spoon onto warmed plates with the lemon wedges.

THAI PEANUT CHICKEN CURRY
2 1/2 pounds boneless chicken tenders, cut into thin strips *
1 bunch broccoli, about 1 pound
1 tablespoon oil
2 tablespoons red Thai curry paste **
1 teaspoon chili paste ***
1 clove garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons natural peanut butter
13.5 ounce can coconut milk
1 tablespoon fish sauce or soy sauce
2 tablespoons granular Splenda, or equivalent liquid Splenda
1/2 teaspoon xanthan gum, if needed
1 1/2 teaspoons lime juice
4 green onions, slice on the bias

Cut the broccoli into florets. Discard the stalks or use in another recipe. Place the florets in a microwaveable casserole and add 1 tablespoon water. Cover and microwave 2-3 minutes on high until crisp-tender and bright green; drain and set aside.

Put the oil, curry paste and sambal in a large wok. In a medium bowl, gradually whisk the coconut milk into the peanut butter until well blended. Whisk in the fish sauce and Splenda; set aside. Have all the other ingredients prepped and handy near the stove.

Turn the stove on medium heat; cook and stir the curry paste about a minute until fragrant. Add the garlic, ginger and chicken. Cook and stir until the chicken is no longer translucent but not completely cooked. Add the peanut butter mixture and bring to a simmer. Simmer, uncovered, 10 minutes stirring occasionally. If you'd like a thicker sauce, add the xanthan gum at this point. Cook about a minute then stir in the lime juice and broccoli. Cook until the broccoli is heated. Season with a little salt, if needed. Top with green onions to serve.

Makes 6 servings
Do not freeze

* I used a 3 pound bag of chicken tenders and ended up with about 2 1/2 pounds after draining off the ice crystals and trimming the chicken pieces.

** Use 1 tablespoon if you don't like really spicy food. Use 3 tablespoons if you like it nice and hot.

*** Also called sambal oelek.

Per Serving: 424 Calories; 21g Fat; 49g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs

Now, that is what I call a top notch meal !!!

Ingredients.

Two chicken breasts cut into pieces
Two tablespoons of chopped green Jalapeno peppers seeds removed
Three tea spoons of Pataks madras paste (hot)
A cup of chopped mushrooms
Half a chopped red bell pepper
Half a cauliflower grated
Half a cup of double cream
Two large knobs of butter
Salt and pepper to taste

Serves two

Method

Place chopped chicken in a frying pan with a knob of butter, cook at a medium heat turning to lightly brown all over.

Add the cream, peppers, mushrooms and curry paste. Allow to simmer for around 15 minutes, keeping well stirred.

Grate half a cauliflower and place in a frying pan with a knob of butter. Stirring well, heat until steam is rising.

Serve on a hot plate and enjoy. Very easy to make. No cookery skills required and tastes great. Low carb, fresh whole foods. Also cost around £2.00 or $3.00 per person. Who says good and tasty low carb grub has to be expensive.

This recipe plus more low carb food ideas here:

http://lowcarbdietsandrecipes.blogspot.co.uk/2014/02/chicken-curry-with-cauliflower-rice.html

All the best Jan

" turkey curry ...really easy to make, and relatively cheap too as turkey mince isn’t highly priced in supermarkets.

Served with broccoli or cauliflower ... cauliflower rice ...  even better!

The quantity makes four servings with about 20g of carbs per portion, 15g not including the fibre."

500g turkey mince
2 tbsp coconut oil
600g tinned tomatoes (1½ tins)
100g frozen spinach
40g creamed coconut
2 onions, sliced
2 cloves garlic, crushed
2 tbsp grated fresh ginger
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp turmeric
1 tsp ground black pepper
1-2 tbsp chilli powder (add more or less depending on your spice tolerance levels)

Heat the coconut oil in a large saucepan or wok until hot. Add the onion and fry gently until translucent (about five minutes).
Add the garlic and ginger, and cook for a minute or so before adding the tinned tomatoes and all of the spices.
Chop the creamed coconut into small pieces and stir in. Mix well, bring to a simmer and leave to cook for 10 minutes, stirring from time to time.
Using a hand blender, puree the sauce. (You can leave it chunky if you prefer and you can use the sauce as the base for any curry.)
Now add the turkey mince and the frozen spinach and stir well to blend it all in. Mix well and bring back to a simmer. Allow to cook for 15 minutes.
Serve with broccoli or cauliflower for added veggie goodness.

This great recipe comes from Emma at The Diabetes Diet blog here
http://diabetesdietblog.com/2015/10/22/turkey-curry-low-carb/

Interesting point: If you have diabetes, you may well have fungal overgrowth problems (fungi loves a sugary atmosphere) and this dish has several anti-fungal ingredients – garlic, ginger and coconut oil.

Can you handle 5.8 ?

5.8 being the number of carbs per serving in this lovely recipe by Libby at 'Ditch the Carbs'.

Serves: 6

INGREDIENTS

1kg firm white fish cut into cubes
2-4 tbs curry paste of choice
400ml coconut cream
400ml water
500g spinach washed and sliced
oil of choice

INSTRUCTIONS

Heat the oil in a large saucepan, add the curry paste and fry on a moderate heat for 2-3 minutes to activate the spices.

Add the coconut cream and water, and bring to the boil.

Carefully add the fish pieces and reduce the heat. Simmer for 10-15 minutes.

Add the prepared spinach and cook for another 3-4 minutes, or until the spinach has wilted. Serve in large bowls.

Fish curry with Coconut and Spinach is low carb, simple, easy and incredibly nutritious. The recipe can be varied by adding green beans, coriander, cashews, prawns or ginger. Not only is this a simple and easy curry to make, there is one saucepan to clean up afterwards, and all served in one bowl per person."

This recipe also featured here
https://lowcarbdiabetic.forumotion.co.uk/t123-fish-curry-with-coconut-and-spinach

Original recipe from Libby at Ditch The Carbs Blog
http://www.ditchthecarbs.com/

All the best Jan

INGREDIENTS
Serves Four
4 tablespoons extra virgin coconut oil
6 small aubergines ( eggplants ), cut into 6 cm (21/2 inch) wedges
300 ml (101/2 fl oz) tomato passata (puréed tomatoes)
270 ml (91/2 fl oz) additive-free coconut milk
300 g (101/2 oz) green beans
(Celtic) Sea Salt
Freshly ground black pepper
80 g (23/4 oz/1/2 cup) activated almonds, roughly chopped, to serve
Handful of coriander (cilantro) leaves, chopped, to serve
Juice of 1 lime
Lime halves, to serve

CURRY PASTE
1 large brown onion, chopped
3 garlic cloves, chopped
2 thumb-sized pieces of ginger, chopped
1 large red chilli, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cardamom
1 teaspoon turmeric
1 teaspoon curry powder

METHOD
1. Place all the curry paste ingredients in a food processor with 2 tablespoons of filtered water and whizz together for a few seconds.
2. Heat 2 tablespoons of the coconut oil in a large frying pan over medium–high heat and fry the eggplants until browned. Remove from the pan and set aside on paper towel to drain.
3. Heat the remaining coconut oil in the pan and cook the curry paste ingredients for about 3 minutes. Add the aubergine / eggplant and stir so it is well covered in the paste. Add the tomato passata and coconut milk and simmer, partially covered, for 10 minutes. Lastly, add the green beans and cook for a further 6 minutes.

Further details from here

http://foodmatters.tv/content/eggplant-and-green-bean-curry-recipe

All the best Jan

Yes, you may have seen this recipe before - but just a reminder - this can make a lovely meal for a Saturday Night curry ...

Ingredients.

Two chicken breasts cut into pieces
Two tablespoons of chopped green Jalapeno peppers seeds removed
Three tea spoons of Pataks madras paste (hot)
A cup of chopped mushrooms
Half a chopped red bell pepper
Half a cauliflower grated
Half a cup of double cream
Two large knobs of butter
Salt and pepper to taste

Serves two

Method

Place chopped chicken in a frying pan with a knob of butter, cook at a medium heat turning to lightly brown all over.

Add the cream, peppers, mushrooms and curry paste. Allow to simmer for around 15 minutes, keeping well stirred.

Grate half a cauliflower and place in a frying pan with a knob of butter. Stirring well, heat until steam is rising.

Serve on a hot plate and enjoy. Very easy to make. No cookery skills required and tastes great. Low carb, fresh whole foods.


This recipe plus more low carb food ideas here:

http://lowcarbdietsandrecipes.blogspot.co.uk/2014/02/chicken-curry-with-cauliflower-rice.html

All the best Jan

Method:
1. First, make the spice paste: heat 1 tbsp of the coconut oil in a large pan and fry the onion, garlic, ginger and chili for 2 to 3 mins to soften, stirring frequently. Stir in the spices and season well with a pinch of salt and pepper. Continue to fry over a medium heat for a further 1-2 mins until fragrant. Transfer the mixture to a mini food processor and blend until smooth, adding a splash of water if necessary to loosen the consistency to a paste.
2. Return the pan to the heat and add the remaining coconut oil. Add the paste and fry for 2-3 mins. Add the aubergine (eggplant) and sauté for 1-2 minutes, stirring to coat it in the paste, before adding the cherry tomatoes. Pour in the stock, bring to the boil, then reduce the heat and simmer gently for 10-12 mins.
3. Add the coconut milk and prawns and cook for 3-4 mins until the prawns are pink and cooked through and the sauce has just thickened. Stir in the spinach, wilt for a minute, then season to taste with salt and pepper. Serve immediately.

This recipe suggestion is from an idea by Amelia Freer via Sainsburys Homemade

All the best Jan

Thought I'd share this fresh vegetarian/vegan tomato curry recipe with you. Even for meat eaters it does sometimes make a change to have a veggie night! This recipe could be perfect if you fancy a veggie curry in a hurry ...

Ingredients:
Serves Four
900g large vine tomatoes
3 tbsp. vegetable oil
2 thinly sliced garlic cloves
2 tbsp. grated ginger
1 thinly sliced onion
1 de-seeded and chopped red chilli
1 tsp lightly crushed fennel seeds
1⁄2 tsp paprika
1⁄2 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp tomato purée
12 curry leaves
100ml hot water
fresh coriander to serve

Method:
1. Cover 900g large vine tomatoes with boiling water in a bowl for 3 minutes. Drain, cover with cold water, then peel off the skins. Finely chop half the tomatoes and cut the remainder into wedges.
2. Heat 3 tbsp. vegetable oil in a frying pan. Add 2 thinly sliced garlic cloves and 2 tbsp. grated ginger. Fry for a minute then add 1 thinly sliced onion and 1 deseeded and chopped red chilli. Fry gently for 6 minutes until soft but not browned. Stir in 1 tsp lightly crushed fennel seeds, 1⁄2 tsp paprika, 1⁄2 tsp turmeric, 1 tsp ground cumin and 1 tsp ground coriander and fry for 2 minutes.
3. Add the chopped tomatoes, reserving the wedges, 1 tsp tomato purée, 12 curry leaves and 100ml hot water. Simmer for 10-15 minutes on a medium heat until thickened – add a little extra water if it’s too dry. Add the tomato wedges, season and simmer for 5 minutes until the wedges are soft but still holding their shape.
4. Scatter with fresh coriander and serve with Cauliflower rice.

From an original idea here
https://www.sainsburysmagazine.co.uk/recipes/curries/fresh-tomato-curry

All the best Jan