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Help with carb counting for a curry.

Firstly it's tricky. The question is what are you going to eat? If you are going full on Popadums, Rice, Naan and Curry then you are going to find out about the effects of fat on carbohydrate absorption.

Popadums vary dependent on size - I normally allow 7.5g of carbs per popadum.
Rice depends on how much you eat. When having rice I normally go for a small rice and reckon on it being around 150-175g. That equates to about 40-50g of carbs.

A Naan bread, again depends on the size, but that's easily another 40-50g of carbs, and if you have a Peshwari, considerably more thanks to the sugar.

Finally the curry. This is much harder. Any curry with a sauce may contain flour or sugar, and you can only ask the restaurant. I usually reckon on the curry being 30-40g of carbs. Alternatively you can have a Tandoori cooked meat, or a Shashlick, neither of which should come in a sauce, and this makes it much easier. You only need to account for the protein.

Then you have the fun of the fat effect. Due to the reasonably large amounts of ghee involved in the cooking, curries tend to be more slowly absorbed and keep on pushing the blood glucose level up 4-8 hours after eating them. I'd normally bolus about 65% of total bolus amount just before eating any starter/popadums and then a further 50%-75% of meal bolus two hours later dependent on blood levels, but that's me based on what I've seen my blood levels do.

Alternatively you can have a low carb curry out eating dishes that are not sauce based and avoiding naan, rice and popadums. That's just as effective, and much easier to manage.
 
I love curry but only go out for one occasionally, I usually feed my "habit" with home made ones. Much easier to control the carbs/sugar that way. That said, in the excellent answer given by @tim2000s, tandoori and shaslick were mentioned as being sauceless, if you check out the menu you will nearly always find a pretty good description of the dishes on offer. Personally I never have rice or naan so the type of curry isn`t quite as important. I do realise that as a type 2 my solutions may well be different to yours. Learn what you can about the food, make an informed choice..............then pig out and enjoy;).
 
The book/app Carbs & Cals is a good visual guide to carb counting and shows examples of Chinese & Indian starters & main meals.

As @tim2000s says you could add up the carb content and inject but the fat in the food will delay the digestion of the meal and can lead to a postprandial hypo so do be careful, as it's your first time eating out your better to err on the side of caution and give a reduced bolus dose and correct later if necessary, if you get the chance to speak with your DSN ask them about split-dosing as this is the best approach for meals that have a high-fat content.

Enjoy your evening.
 
From looking at my own packets at home when i have done curry, for rice, it says 100g is 75 carbs and a small nann is 60 carbs, like Tim said as for the curry i find it best to go for a tomato based one as it is less fat but there is still the problem of delayed spike due to the fats and the slow release in rice
 
tim2000s said:
Firstly it's tricky. The question is what are you going to eat? If you are going full on Popadums, Rice, Naan and Curry then you are going to find out about the effects of fat on carbohydrate absorption.

Popadums vary dependent on size - I normally allow 7.5g of carbs per popadum.
Rice depends on how much you eat. When having rice I normally go for a small rice and reckon on it being around 150-175g. That equates to about 40-50g of carbs.

A Naan bread, again depends on the size, but that's easily another 40-50g of carbs, and if you have a Peshwari, considerably more thanks to the sugar.

Finally the curry. This is much harder. Any curry with a sauce may contain flour or sugar, and you can only ask the restaurant. I usually reckon on the curry being 30-40g of carbs. Alternatively you can have a Tandoori cooked meat, or a Shashlick, neither of which should come in a sauce, and this makes it much easier. You only need to account for the protein.

Then you have the fun of the fat effect. Due to the reasonably large amounts of ghee involved in the cooking, curries tend to be more slowly absorbed and keep on pushing the blood glucose level up 4-8 hours after eating them. I'd normally bolus about 65% of total bolus amount just before eating any starter/popadums and then a further 50%-75% of meal bolus two hours later dependent on blood levels, but that's me based on what I've seen my blood levels do.

Alternatively you can have a low carb curry out eating dishes that are not sauce based and avoiding naan, rice and popadums. That's just as effective, and much easier to manage.
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Thanks so much. Great advice
 
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