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Low carb v low calorie

MarkR 2

Active Member
Messages
25
Type of diabetes
Type 2
Treatment type
Tablets (oral)
My 14yr old daughter made a low carb curry for her gcse assessment yesterday and it was delicious 7g carbs 742calories per portion.
Those numbers are great for hubby but the cals are too high for the rest of us. How do I adjust it to reduce fat but not increase carbs?
I've tried to add a photo but it won't let me
 
That is quite a reasonable calorie count in my view for a meal; I watched a TV programme recently where curry went into 4 figures.

Assuming your daughter used full fat yogurt you could replace with low fat yogurt or low fat creme fraiche (just answering your question as this is not what I would do); alternatively maybe change the portion size by around 15% (I am assuming you are trying to do the "recommended" 600 calories per meal.

Keep in mind that not all calories are the same, 500 calories of meat or broccoli does not have the same weight impact of the same as 500 calories of ripe banana.
 
I agree with the above.... but I wouldn't change the fat content and go low fat.
 

I think you need to post the recipe, so we can suggest a few substitutions for specific ingredients.

The easiest way to reduce calories is to just reduce the portions, or leave more of the curry sauce in the serving bowl.

My view is that high fat is only a problem if people combine it with carbs. So I would have a lovely rich curry with cauli rice and veg side dishes while ditching the real rice, naan or poppadoms. I would consider that to be the healthiest option.
 
This is the recipe
1kg chicken breast
3 tbsp butter
300ml double cream
1 small onion
1 been chill
3 garlic cloves
1/2 cup fresh coriander
3 cartoon pods
1tsp black onion seeds
2tsp turmeric
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
2tbsp tomato puree
1tsp salt
 
Thanks!
That looks delicious!
I might be tempted to sub some of the cream for yogurt (added at last minute to stop it from splitting in the heat).

Hope that helps!
 
this is for 4 people? I sort of added up the cals roughly and spit it into 4 and got around the figure quoted. I would struggle to eat 250g of chicken breast in one sitting. Maybe you could have a smaller portion?
 
Brunneria said:
Thanks!
That looks delicious!
I might be tempted to sub some of the cream for yogurt (added at last minute to stop it from splitting in the heat).

Hope that helps!
Click to expand...
I'd thought of using coconut milk instead.
 
lucylocket61 said:
this is for 4 people? I sort of added up the cals roughly and spit it into 4 and got around the figure quoted. I would struggle to eat 250g of chicken breast in one sitting. Maybe you could have a smaller portion?
Click to expand...
Yeah she's got it as a serves 4. I had thought that it was a lot of chicken she did only take 4 good size breasts (that's what we had in the freezer) so she probably didn't have the whole 1kg so it prob wasn't as high as what she'd calculated.
 
I just looked through the recipe and I would be using a fattier part of the chicken - probably chicken thighs, without the skin, but that amount of cream would put me off despite being happy to eat naturally fatty foods, and to put cream in my coffee - but half that amount would be about my limit. I'd be having a couple of the thighs and the curry sauce with cauliflower or other veges to reduce the impact.
 
I am guessing its a cardamom pod

The been chill has me flumoxed though...
 
You can replace the double cream with hung curd made at home.

You can reduce the butter and use olive oil in part. I often use them both in recipes and it doesn’t drastically change the taste.

Just another suggestion
Instead of buying the ready made tomato puree or using the mixie to make it. You can also blanch the tomatoes in hot water, peel the outer skin and mash it with a pestle.
 
MarkR 2 said:
I'd thought of using coconut milk instead.
Click to expand...

Coconut milk would change the taste. Homemade hung curd would be the best replacement I think.
 
butter has few calories than olive oil, and gives a different texture.
 
lucylocket61 said:
butter has few calories than olive oil, and gives a different texture.
Click to expand...

Ya true it’ll increase the calorie count but Olive oil is a plant-based food, has no cholesterol while butter does.

Coconut oil is the best but it will change the flavour drastically in this recipe.
 
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