Induction friendly, delicious low carb Sag Masala sauce

[stevo78]

Hi,

Just joined today to share this great low carb curry sauce recipe with you all.
It is supposed to be reasonably authentic, simple, low carb and convenient. I would make this large batch then put portions into tupperware boxes and freeze them. The sauce will last approx. 3 days if not frozen. After that it starts to lose its taste.

Ingredients

500g Spinach
250g Cauliflower
250g Broccoli
50g Tomato paste
40g Ginger
2 x Chicken stock cubes
Indian Spices
About 1.3L of water
Salt to taste
(optional - 1t of Garam Masala)

Suggested combination of indian spices but you could alter it to suit your on taste - all T should be heaped - 1T Chili powder, 1T Corriander powder, 1T Cumin powder, 1T Curry powder, 1T of Tumeric and 1/2T paprika.

The total carb according to Fitday is 66g with 26g of dietary fibre so about 40g in total of active carbs. The recipe will make about 2.2L of sauce so a 200g serving is about 4g. Thats pretty damn low.

I know traditional curry sauce is heavy on the onion and tomato, I tried this recipe as an experiment to elimate those sweeter (higher carb) ingredients.

Its really easy to make!

Boil the water, then add the vegetables, stock cubes and the ginger. Stur occasionally and leave boiling for about 40 mins. Lower heat to less than a simmer. Then add the tomato paste and the indian spices. Stir well and cook for another 15 mins or so. You could mix the spices with a little water first to make sure they dont burn, if the spices burn the sauce taste bitter and is more or less inedible. Now let the sauce cool and then blend it in a blender/processor, let it blend for a while so it is silky and smooth, it will now start to resemble somethign you would see in an Indian restaurant. Put the sauce back on a low heat and heat through stirring continously. You might want to put a lid on as it will splutter and spit a little. After a few minutes taste the sauce, now add some salt and the optional Garam Masala. Be careful not to add too much Garam Masala as it will overpower the taste if you do. Less GM is much better than too much GM.

Voila. You have an (almost!) restaurant quality Sag Masala sauce.

Fry up some meat of your choice and then add about 200g of the sauce and you have a Induction freindly, easy to make meal. If oyu want a thicker sauce after adding the meat let the sauce reduce for a while until it is the desired consistency. Plus you can store the rest in small bags/boxes for convenient retrieval form your freezer.

If you want a more authentic but higher in carb count sauce try adding a can of tomatoes and two onions instead of the cauliflower and broccoli. Also just after adding the salt to taste you could add some cream.

Let me know what you think.

Stevo78

[Soobee]

It sounds delicious. I will try it soon.

[rosethorns]

Sounds great thanks.

[Charski]

YUM! I love sag masala and Indian spices in general. Will give it a try! Thanks!

[ravenrose]

interesting. 1.3 liters of water? isn't this going to be very very thin? I find that any time I try to make a sauce by pureeing vegetables, by the time I get enough in there to make it reasonably thick the carbs are much higher than this.

if you all plan to make it, I would suggest cutting the quantities WAY down till you see how you like it. 2.2 liters of sauce would be a LOT if it wasn't to your taste! LOL

I can also recommend pureeing avocado into the mixture. I am constantly impressed by its ability to thicken this sort of mixture with very little "vegetable" flavor and very few carbs.

be sure to measure and count your spices for this, since the original poster doesn't seem to be adding them in. you need a LOT of curry powder, cumin, garam masala, etc., to flavor something like this, and the carbs add up really fast! you can estimate 1 gram per NOT rounded teaspoon or 3 grams per NOT rounded tablespoon for most things, but turmeric and curry powder are higher. best to look them up.

it does sound really good, I am just mentally playing with the recipe. I wouldn't use the tomato paste--to me that is very carby and 50 g of it would be too much of an indulgence, no matter how lovely.

[stevo78]

The sauce will not be too thick if you follow the instructions exactly. Although it depends on what you mean by too thick. My recipe allows you to either have a thinner sauce or to reduce it down when adding the meat to a thicker sauce.

Will try the avocado, nice idea.

Good pount about Tom paste, in fact I dont know if you would notice if it wasnt in there. I'll try it without next time.

I didnt include the spices in the carb count as it says in the Atkins book that you dont need to bother.

[ravenrose]

Originally Posted by stevo78

I didnt include the spices in the carb count as it says in the Atkins book that you dont need to bother.

not sure what Atkins book that is, but that only works for someone sprinkling a tiny bit of cinnamon on something or like that... if you are putting whole spoonfuls of spices in, those carbs are as real as any others. what you tote up on paper matters less than what your body actually processes, of course, but I still try to make them as close as possible, otherwise we make poor choices among foods.