Food

[Jacinta (Australian)]

Hello lovelies ,

I’m thinking of hitting up a chicken and veggie curry tonight for dinner (homemade yum ) but was wondering is carrot classified as a starchy vegetable and is it okay to have ? I checked mr google and it says we can technically eat it “Freely” but I would feel a lot better to hear it from you guys .
My ingredients. (Hopefully not carby , hoping to be told by you guys if I need to fix anything )

chicken breast cut into bite sizes
Bell pepper
Broccoli
Cauliflower
Green snow beans
Zucchini
Cauliflower , broccoli and carrot rice
Yellow curry it’s the lowest in sugar and carbs I could find .
heavy cream .
And possibly carrot .

Not to carby ???

 

[Docb]

Looks OK to me - and I would add the carrot.

The only thing to think about is the "yellow curry" which I presume is a prepared concoction in a jar. Check out the total carbs on the label to decide if it is acceptable as you have done. Must admit I don't use prepared curries and make them from base ingredients. Good fun and can be a bit unpredictable but effectively zero carbs in garlic/ginger,fresh chillies and spices. Can cut back on the faff by using a prepared garam masala which is a mix of dried and ground spices and saves having loads of packets about. Poke about and you might find North African or Middle eastern mixes as an alternative to sub continent recipies. Try different ones until you find something you like. We have a large immigrant community round here and a dive into one of the supermarkets set up to serve that group is the best source of stuff. Don't know if you have anything like that round your way, but if there is, then give it a go.

Biggest problem with curries is what you eat with it. Normal stuff, rice/bread is a bit high in carbs for most. So its either a small portion of them or try another curry! My preference is for curried veg (a veg bhaji) where you can control what goes in it and keep to low carb veg.

Experiment and have fun is my call!

 

[Leadinglights]

Looks OK to me - and I would add the carrot.

The only thing to think about is the "yellow curry" which I presume is a prepared concoction in a jar. Check out the total carbs on the label to decide if it is acceptable as you have done. Must admit I don't use prepared curries and make them from base ingredients. Good fun and can be a bit unpredictable but effectively zero carbs in garlic/ginger,fresh chillies and spices. Can cut back on the faff by using a prepared garam masala which is a mix of dried and ground spices and saves having loads of packets about. Poke about and you might find North African or Middle eastern mixes as an alternative to sub continent recipies. Try different ones until you find something you like. We have a large immigrant community round here and a dive into one of the supermarkets set up to serve that group is the best source of stuff. Don't know if you have anything like that round your way, but if there is, then give it a go.

Biggest problem with curries is what you eat with it. Normal stuff, rice/bread is a bit high in carbs for most. So its either a small portion of them or try another curry! My preference is for curried veg (a veg bhaji) where you can control what goes in it and keep to low carb veg.

Experiment and have fun is my call!

We have had a new Asian shop just opened up near me and I have never seen so many pulses, rices, and spices in my life and also weird veg which I wouldn't have a clue what to do with.
Sometimes you get tempted into a big bag of something which in reality would last until the end of the centaury.

 

[Jacinta (Australian)]

Looks OK to me - and I would add the carrot.

The only thing to think about is the "yellow curry" which I presume is a prepared concoction in a jar. Check out the total carbs on the label to decide if it is acceptable as you have done. Must admit I don't use prepared curries and make them from base ingredients. Good fun and can be a bit unpredictable but effectively zero carbs in garlic/ginger,fresh chillies and spices. Can cut back on the faff by using a prepared garam masala which is a mix of dried and ground spices and saves having loads of packets about. Poke about and you might find North African or Middle eastern mixes as an alternative to sub continent recipies. Try different ones until you find something you like. We have a large immigrant community round here and a dive into one of the supermarkets set up to serve that group is the best source of stuff. Don't know if you have anything like that round your way, but if there is, then give it a go.

Biggest problem with curries is what you eat with it. Normal stuff, rice/bread is a bit high in carbs for most. So its either a small portion of them or try another curry! My preference is for curried veg (a veg bhaji) where you can control what goes in it and keep to low carb veg.

Experiment and have fun is my call!

Hello Docb

Thankyou for that , the yellow curry is in a jar but I’m trying my hardest to do my own curries so I know what’s in it and trying to start going away from store bought ones that’s already made. I’ll defiantly look up receipes and start learning how to make it from scratch.
With the curries I make I actually don’t put any potato or bread with it at all , if others have my curries they can add it to there’s if they wish .

Thankyou for the advice Docb I really appericate it 🙂

 

[Jacinta (Australian)]

We have had a new Asian shop just opened up near me and I have never seen so many pulses, rices, and spices in my life and also weird veg which I wouldn't have a clue what to do with.
Sometimes you get tempted into a big bag of something which in reality would last until the end of the centaury.

I’m pretty sure I might have an Asian shop where I am , I’ll defiantly have to look into it and start making my own curries I’m thinking 🙂 .

 

[Docb]

Another idea for you @Jacinta (Australian).

One of the things you need if you want to make a curry like you get in a takeaway, is some stock, what is referred to as "gravy" in the trade. If you are fortunate to visit a really good take away with an open kitchen then you will see some enormous stock pots on the range. These start off full of a mix of chopped potatoes and onion in water which is brought to the boil and gently simmered until all is broken down to a thick stock. You will also see the chef periodically adding his choice of spices to the mix and maybe some water until he get the right consistency. Most of the curries will have a ladle of the stock added to the fried ingredients and spices to make the saucy curry which is the staple of the takeaway. I reckon its where most of the carbs come from in a takeaway curry and because all the "gravies" are different, the idea of assigning a carb content to a takeaway curry is a bit iffy.

Here's my idea, once a week or so I make a batch of veg soup using whatever is available and keep it in a jug in the fridge. Tends to be more of a thick broth rather than a consomme. When I make a curry I use some of this as stock. Its like the takeaway gravy but without the potatoes and so the carb level is way down on the shop version.

 

[Deleted member 21371]

Most of our locals start out from big jars from the local Indian/Chinese warehouse. I've a trade card, I buy mine from the same place. Batched up, then frozen.
Not always translated from Chinese or Indian though, so sometimes it's a bit pot luck.

 

[ianf0ster]

Hi @Jacinta (Australian) I can't say whether a carrot would act as a high carb or as a low carb veg for you (or for anybody else. The problem, at least for Type 2's is that we all react differently to certain carb containing food. Some can eat apples, pears, carrots - but I had better not do so because my Blood Glucose meter tells me they affect me badly! Heck some type 2's can even eat grapes with impunity, though most can't.
So the only way to know for sure about your own reaction to a borderline food like a carrot - which is both starchy and sweet (for a vegetable) is to test it .

 

[Jacinta (Australian)]

Another idea for you @Jacinta (Australian).

One of the things you need if you want to make a curry like you get in a takeaway, is some stock, what is referred to as "gravy" in the trade. If you are fortunate to visit a really good take away with an open kitchen then you will see some enormous stock pots on the range. These start off full of a mix of chopped potatoes and onion in water which is brought to the boil and gently simmered until all is broken down to a thick stock. You will also see the chef periodically adding his choice of spices to the mix and maybe some water until he get the right consistency. Most of the curries will have a ladle of the stock added to the fried ingredients and spices to make the saucy curry which is the staple of the takeaway. I reckon its where most of the carbs come from in a takeaway curry and because all the "gravies" are different, the idea of assigning a carb content to a takeaway curry is a bit iffy.

Here's my idea, once a week or so I make a batch of veg soup using whatever is available and keep it in a jug in the fridge. Tends to be more of a thick broth rather than a consomme. When I make a curry I use some of this as stock. Its like the takeaway gravy but without the potatoes and so the carb level is way down on the shop version.

Thankyou so much for the ideas Docb I’ll defianetly give all these ideas ago , I’ll defianetly do home made stock , would bone broth work ??

 

[Docb]

Thankyou so much for the ideas Docb I’ll defianetly give all these ideas ago , I’ll defianetly do home made stock , would bone broth work ??

At first sight it might be a bit too highly flavoured and clash with other ingedients. For example, beef stock in a fish or chicken curry would be a bit much I reckon. But then, you maybe have picked up my attitude to cooking, try it and see.

Don't forget, the result is not going to poison you but I would hesitate to share anything until you have tried it yourself. 🙂