I usually have:
1 x poppadom
no rice, bread or potato dishes
saag paneer side dish (spinach and cheese )
brinjal bhaji (aubergine and tomato and onion )
either chicken shashlik or butter chicken or tandoori chicken or a balti
Repeated testing has shown that, for me, this meal is not only DELICIOUS it raises my bg from the low 5s to the mid 6s, where it stays for several hours, before drifting gently down to the 5s again. No spike. No indigestion (that only happens from mixing carbs and proteins). I also sleep well after this, and wake up feeling goooood. None of that takeaway hangover nonsense!
Hi @FranOnTheEdge , I too enjoy a nice spicy Indian curry and have cooked many from scratch. For a really simple and tasty curry I can heartily recommend Jamie Oliver's homemade curry pastes www.jamieoliver.com/recipes/recipe/easy-homemade-curry-pastes. You can use them with any meats or veg of your choice and are delicious with cauliflower rice with a knob of butter and fresh chopped coriander. Scrummy!!
I cannot adjust my taste buds to accept high amounts of chillies, my eyes weep, my entire mouth, lips and throat burns - I hate it intensely. I hate not being able to taste your dinner at all, and I hate it taking 4 hours to eat just a small part of it. Frankle I hate bloody chillies!! (and anything else hot. Seshwan peppercorns, stuff like that.)Agreed. There are so many veg dishes available to go with meat, there's no danger of feeling deprived.
Fran, although you might not want to hear it, you need to try and adapt your taste buds, passanda and korma is just so sweet, it will affect you. My OH would eat nothing but korma, no matter what I suggested "don't like it". A few months ago, he decided to try a mouthful of my curry, he was shocked that it wasn't too spicy and that seemed to spark an interest. He doesn't get Korma at all now, finds it sickly sweet and gets something like a bhuna, last week he had dopiaza for the first time - and loved it. Maybe try some other tastes that aren't too spicy?
No don't do that, I'm feeling much better now I've blown off some steam. I'd love to know about your byriani with cardomon, I love cardomons.Because many dishes aren't swimming with chilies and heat? I used to make biriyani with cardom!on being the main ingredient - not hot at all. But as I've obviously hit a nerve, I'll bow out of the thread.
Takeaway hangovers? I've never heard of that. and I've almost never had indigestion... yet.I usually have:
1 x poppadom
no rice, bread or potato dishes
saag paneer side dish (spinach and cheese )
brinjal bhaji (aubergine and tomato and onion )
either chicken shashlik or butter chicken or tandoori chicken or a balti
Repeated testing has shown that, for me, this meal is not only DELICIOUS it raises my bg from the low 5s to the mid 6s, where it stays for several hours, before drifting gently down to the 5s again. No spike. No indigestion (that only happens from mixing carbs and proteins). I also sleep well after this, and wake up feeling goooood. None of that takeaway hangover nonsense!
That's what I had with the Passanda, so it must be whatever they made the sauce with. Sadly.I sometimes have curry on shredded lettuce instead if rice. Fortunately, our local curry house published a recipe book so we can recreate their dishes and tweak them for lower carbs.
I'm confused too, there are such a lot of different types of curries, mostly ones I can't eat. (due to heat) It's not spices, it's just the hot things. I love cardomon, cumin and fennel seeds, things like that - no problem at all... It's hard trying to rearrange recipes, to make a curry that tastes okay but doesn't burn the mouth, I'm just so sensitive to scoville heat - sorry.I'm confused, @FranOnTheEdge
Your chosen title for this thread was 'indian takeaway, OK for LCHF?'
You had had a lot of answers, almost unanimously answering 'Yes! Indian takaways are very suitable for LCHF!'
But now you say you don't like curries. Because they use spices.
Oh well, hopefully other people will benefit from the efforts people have made answering your question.
Thank you for the link, I will look at it.You could try something like this?:
http://www.telegraph.co.uk/sponsore...pe/10673742/butter-chilli-chicken-recipe.html
You could start with half the chillis?