Recipes using curry or tumeric.

[FebDeb]

I'm looking for some low carb recipes that use curry or tumeric. Any and all help apprecitated.

Thanks

[SmileySue]

Here's one that is super simple and very versatile....

Shrimp and Chicken Curry

One Serving

½ chicken breast, cut into small pieces
1 cup broccoli slaw (or any other veggies)
¼ can coconut milk
¼ cup chicken broth
2 T red curry paste
Shrimp

1. Sautee chicken in a bit of EVOO until cooked through. Remove from pan.
2. Add a little EVOO to the pan, let it heat up a minute, then add vegetables. Sautee veggies for a few minutes until desired tenderness.
3. Add coconut milk, chicken broth and red curry paste to pan. Stir.
4. Add chicken to pan. Add some raw shrimp to pan (however many you want... I used about 10). Cook over med/med-high heat until shrimp are cooked through.
5. Serve!



Linda Sue has some good ones too.
Linda's Low Carb Menus & Recipes - Recipes

[Charski]

I wish I could help you, but I'm NOT a big curry fan, unless it's the really hot kind, like vindaloo. If you DO like it spicy, a jar of Patak vindaloo paste will last quite a while in the fridge - we love vindaloo pork or chicken. I just put cubed pork or chicken in the crockpot, add a diced onion, a bell pepper or two (preferably one green, one red) cut into 1/2" squares, a little garlic, a can of fire-roasted tomatoes, and a couple good tablespoons of that paste, and let it cook all day. It's quite spicy and very good!

As for turmeric, we take it in capsule form!

[BikerAng]

Here are a few I like. I didn't note where I got some these recipes, so I'm unable to give credit to the creators.

Coconut Chicken Curry

Ingredients

3 T coconut oil
1 small onion, thinly sliced
2 cloves of garlic, minced
1 inch of ginger root, minced
2 T salt free curry powder
1 cinnamon stick
5 small dried red chilis
1 heaping T tomato paste
sea salt and pepper to taste
1 large carrot, thickly sliced
1/4 small head of green cabbage, chopped
1 can coconut milk
1 cup chicken broth
2 chicken breasts, cut into chunks
juice of 1 lime

Heat the oil in a deep skillet and fry the onions, garlic, and ginger until soft. Add the curry, cinnamon, chilis, tomato paste, salt/pepper and saute until fragrant. Add the coconut milk, broth, carrot, and cabbage and simmer uncovered for 20 minutes to thicken. Add the chicken and 1/2 the lime juice and simmer uncovered for 10-15 minutes. Taste and adjust seasonings with salt/lime juice.


CURRIED CHICKEN, GREEN BEAN AND ALMOND SALAD

4 SERVINGS

12 ounces green beans, trimmed, halved crosswise
2 cups shredded roasted chicken meat
1 cup thinly sliced red onion
5 tablespoons chopped fresh cilantro
2 teaspoons curry powder
1/3 cup plain yogurt
3 tablespoons mayonnaise
1 tablespoon fresh lime juice
2 tablespoons sliced almonds, toasted

Cook beans in pot of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Drain well. Transfer beans to large bowl. Add chicken, onion
and 4 tablespoons cilantro.
Stir curry powder in small skillet over medium heat until aromatic - about 30 seconds. Transfer to a small bowl. Whisk in yogurt, mayonnaise and lime juice. Add dressing to chicken mixture; toss to coat. Season to taste with salt and pepper. Sprinkle with almonds and remaining 1 tablespoon cilantro. (Can be made 2 hours ahead. Cover and chill).


Curried Lentil Soup (this is a South Beach recipe, Phase 1)

2/3 cup onions, chopped
2 teaspoons fresh ginger root, minced
2/3 cup tomatoes, canned or fresh, diced
1 bunch spinach
1 lemon, juiced
2 tablespoons olive oil
2-3 cloves garlic, large, minced
3 teaspoons curry powder
1 teaspoon cumin
1 cup lentils, uncooked, rinsed and sorted
5 cups chicken broth
Franks red hot sauce; to taste (or any hot sauce)
1/2 pound chicken breast, optional
Directions:

Sauté onions, garlic and ginger in olive oil. Season with salt and pepper.
Add lentils and spices and stir well.
Add chicken broth, lemon juice, and tomatoes. Stir loosely covered for about 30-40 min. or until lentils are tender.
Add spinach during last 5 minutes.


Indian Chicken Curry (Healthy Indulgences)

Makes 4 small servings

Ingredients:
1-3 tablespoons of oil, butter, or ghee
1 small onion, chopped
2 cloves of garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon of garam marsala
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/16 teaspoon pure stevia extract
1/8-1/4 teaspoon sea salt
3 boneless chicken thighs or 2 skinless, boneless chicken breast halves, cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt or pureed cottage cheese (I used Friendship 1%)
3/4 cup coconut milk (lite, if you prefer)
1/2 lime, juiced
1/4 teaspoon cayenne pepper (optional--omit if you don't like spicy foods)

Preparation:
Prep vegetables. Heat fat in a skillet over medium heat. Saute onion until browned and fragrant. Add garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sweetener, and sea salt, stirring around the pan for 2 minutes. Use a food processor or magic bullet to puree cottage cheese or yogurt with coconut milk and tomato paste. Add chicken and coconut milk mixture to pan. Bring to a boil, turn down the heat, squeeze in the lime juice, and simmer for 20 minutes. Remove the bay leaf, and stir in the cayenne pepper if you're using it. Finish with more lime juice to taste, and serve over riced cauliflower.

[FebDeb]

Thanks for the help. I can't wait to try some of the recipes. I'm not familiar with the vindaloo but it sounds delightful.even hubby would like it I'm sure.
Thanks again.

[historylover1500]

Mmmm, some great ideas for me to try!!!

We love roasted, curried cauliflower.

Cut the cauliflower into small to medium florets, then toss the florets, along with whole cloves of garlic, with a little "dressing" made with 3 Tbsp. olive oil, 1 Tbsp. lemon juice, salt and pepper to taste, and about 1/4 tsp. each of cumin, turmeric, and curry powder. I roasted them in a 425 oven for about 25 minutes.

Heat over low heat 6 tbsp. olive oil, 2 tbsp lemon juice, 1/2 tsp each cumin, curry powder and tumeric. Toss cauliflower with this mixture and roast in the 425 degree oven about 15-25 (depends on the size of your "pieces") until tender but not too soft as to make them mushy.

Enjoy!

[Linny]

I just made this the other day.....Its a keeper!!! Spiced "Bat" Wings