Curries / chilli

[Davo]

The family love spicy food and we often have homemade curries and chilli con carne. As I am the only diabetic in the household, as a general rule is it still ok to eat these types of food (without rice)? Is there anything I need to be wary of?

Any recipes you have enjoyed?

 

[chaoticcar]

You should be ok but some curry pastes and sauces may be a bit carby and some tinned tomatoes have sugar in them.Test and see !! I love.curry but I don't have nann bread or pakoras I.can manage a couple of poppadom especially if I deep.fry them
CAROL

 

[Mark Parrott]

Most curries are fine. Best to make them from scratch so you know what's in them. I have cauli rice with mine.

 

[Browser]

I made a fairly spicy curry recently and had it with cauliflower rice. I was 7.1 pre food and 7.7 after two hours. Tonight I made a tomato and vegetable sauce and had it with 75gms (dry) wholewheat spaghetti and a wee glass of red wine. It'll be interesting to see what the pasta does to my reading in a couple of hours

 

[Mark Parrott]

I have heard that cooling pasta & reheating it makes it kinder to BG's

 

[Martin Canty]

I make my curries from scratch, then I know what's in them.... Plus I enjoy cooking. Alas the rice & chutneys had to go....

 

[Browser]

I made a fairly spicy curry recently and had it with cauliflower rice. I was 7.1 pre food and 7.7 after two hours. Tonight I made a tomato and vegetable sauce and had it with 75gms (dry) wholewheat spaghetti and a wee glass of red wine. It'll be interesting to see what the pasta does to my reading in a couple of hours

Very pleasantly surprised to find 7.2 pre food and 7.8 after two hours.

 

[Ginger]

I got a bit of a spike with hubby's chilli at the weekend which surprised me so it just shows we all react differently. And also shows how important it is to test for each new meal, I suppose. I think portion size is something to be wary of, it is easy to have more chilli and curry than we need because they're so tasty. We had ours on a bed of spring greens instead of rice.

I like my chilli made with frozen lamb mince (nicer flavour and texture, plus I hate cooking fresh mince, yuk), added veg like mushrooms and onions, a carton of passata instead of tinned tomatoes (richer texture and less acidic, tins need sugar to counteract acidity so that is out), and spiciness is hot smoked paprika and maybe a little cumin. Delish.

 

[trophywench]

Well any time you use toms and onions together you're sposed to add sugar - but as it's only 1 teaspoonful in a recipe using 300g of mince plus everything else and the chili has beans in it for starters - frankly that amount of sugar won't make more than a gnats whisker of difference.

 

[mikeyB]

I've never added sugar to tinned tomatoes and onion in a chilli, there's enough sugar in onions to counter any acidity, and tomato purée works as well. Again, as TW says, it's a tiny amount. Anyone who buys passata is spending unnecessary money. You can produce an identical texture by taking a tin of chopped tomatoes, tip it into a suitable container, squirt in two tablespoons of tomato purée and whizz with a stick blender. Richer texture, not as acidic. For a few pence.

 

[ianbilly]

I usually make curries or chillis from scratch but i if i do i allow myself a couple of chappatis as a treat and i seem able to tolerate those. I know if i had rice i'd eat a full portion which is a no-no.

 

[Mark Parrott]

My wife makes wholemeal chappatis that are fine with me.