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curry

I make curry and have a takeaway and thankfully it does not affect me. I only have a dessert spoon if rice and no bread. We like a jar called pasco from tesco, low in carb and fat and as we go for the palak spinach I bulk it out with more spinach. I always cook a few thick slices of aubergine and more spinach to fill me up. This is the only jar I eat if I have not time to make from scratch, some others were higher carbs. I make chilli from scratch and I am fine as long as I stick to my spoon of rice. My family would go mad if we did not have at least once a week. If we have a takeaway I have palak or methi, stay away from the obvious cream ones. My dad once had a korma, rice and naan, he went over 20! I can stay in the low 6's I hate to go over 7 I am tough on myself
 
I often have curry, homemade with a jar or occasionally takeaway. I just stick to the meat and veg dishes. I don't touch the naan or rice. Popadums don't seem too bad, but I stay away from the mango chutney. The only way to know how it affects you is to test before and 2 hrs after and see what kind of spike you get.
 
We eat curries 3 or 4 times a week, home made only. Low fat, rice minimal, high veg content. Plenty of chili. Wife type 1, me type 2 medication free. They say chilli stems the appetite and that works for me. I did massive weight loss when first diagnosed, chilli, curry powder & hot spicy food covered the reduction in quantity & carbs.

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If you want to continue with curry at that frequency then throw in tumeric and fenugreek. These are real diabetes busters

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MCMLXXIII said:
If you want to continue with curry at that frequency then throw in tumeric and fenugreek. These are real diabetes busters
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Turmeric & Fenugreek, I use a lot of. But I don't understand why the frequency of curries makes a difference. At times, curry and asian style food we eat every day. But we reduce rice, canvas and fats. Buy take away curry, and goodness only knows how much gee, fat or anything else that might be bad for diabetes they contain.

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Nothing wrong with Ghee. It's a healthy type of fat.

Just don't dunk a naan in it...

Watch out for sugar in Butter Chicken and Tikka Masala, though!
 
Chrispp said:
Why, because in take aways you have no idea of quantity or quality our what exactly I'd in the meal.


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Have you requested a take away or indian restaurant to serve you apna style?

I wont bore you with long winded explanations, but occasionally you can have your cake and eat it.

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Some of the vegetarian indian restaurants have excellent meals for diabetics. Either low or slow carb foods packed with flavour because of the spices used. Even some of the more starchy foods tend to be very thin so there is little effect but they are added to provide a crunch as they are crispy. Make a search on some southern indian vegetarian cooking. It's completely different to the average indian take away.
 
Yorksman said:
Some of the vegetarian indian restaurants have excellent meals for diabetics. Either low or slow carb foods packed with flavour because of the spices used. Even some of the more starchy foods tend to be very thin so there is little effect but they are added to provide a crunch as they are crispy. Make a search on some southern indian vegetarian cooking. It's completely different to the average indian take away.
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Tah dah!
Agree completely. There's an excellent one in Bradford that featured with Gordon Ramsay a few years back .
Ask, and ye shall receive..

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celast
you need to know the ingredients to know if foods can raise BG
some curries will conain lots of sugars and starches, some won't.
I love Tandoori chicken, which is usually low carb. I have Okra with it and no rice or breads.
Hana
 
So dance with the dorset naga...Then meet my friend PAIN!:lol:

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I've found the onlyl way to really assess how many carbs are in curry's from my local take away is to test before and after, though I also sometimes will enquire from them about whether the sauce has flour or lentils or chickpeas in it....they're usually really helpful.

The food is delicious and for the most part cooked in front of you, which is helpful. I do tend to see it as an occasional treat and while I eat all of the meat in my dish (being LCHF) I sometimes thin down the sauce with some extra cream and eat less of it when I'm not sure how 'carby' it is.
 
I sometimes eat Indian and curry dishes and with them I eat American long grain rice which has a low GI which I found out on a low GI website. Other than that, I find it hard most times to stick to the stuff that "I should eat" or sometimes I don't have at home what I should be eating. So I have my own system called "the 50 percent rule" - if you want to eat something like a nice meal, chocolate bar cake etc just eat half of it now and half later. You have just cut a potential blood sugar spike by 50%


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Had a curry tonight from my local place. Bloods 4.8 before and 6.5 two hours after. For a once a week treat I'm happy with that and it was totally yum!! LOL

Though I do wish they'd stop putting in a 'wee bag of free pakora' because I'm a regular customer. I've tried to explain I don't eat it and nights like tonight when I'm in alone it just goes straight in the bin and is a waste!

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