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<blockquote data-quote="dunelm" data-source="post: 869721" data-attributes="member: 179219"><p>Do you like curry? I love Indian food. Couple of points that you may already know; onions need slow cooking to brown, dry spices and tomato paste need to be cooked off before other stuff is added. I also like to use ghee (clarified butter) and if you don't fancy making it for yourself, visit your local asian supermarket or buy the Lurpak stuff from supermarkets.</p><p></p><p>Looking at what I have at home today includes; half a cauliflower, a couple of carrots, 2 small tomatoes a bit of celery and my store cupboard of spices and usual stuff. So, a vegetable curry.</p><p></p><p>Here are the ingredients that I had (spice amounts are to suite me but I think you will find them OK). I have no idea how many carbs are in this but can't be much.</p><ul> <li data-xf-list-type="ul">couple of tablespoons of ghee or oil.</li> <li data-xf-list-type="ul">1 l onion, finely diced</li> <li data-xf-list-type="ul">4 cloves garlic, chopped fine</li> <li data-xf-list-type="ul">a thumb size piece fresh ginger, peeled and finely grated</li> <li data-xf-list-type="ul">2 tsp. ground coriander</li> <li data-xf-list-type="ul">11/2 tsp. ground cumin</li> <li data-xf-list-type="ul">3/4 tsp. ground turmeric</li> <li data-xf-list-type="ul">1/2 tsp. cayenne (or a bit more if, like me, you like it a little spicy)</li> <li data-xf-list-type="ul">1Tbs. tomato paste</li> <li data-xf-list-type="ul">2 or 3 cups of stock - I use my own home made beef broth but whatever you fancy</li> <li data-xf-list-type="ul">a big splodge of natural greek yogurt</li> <li data-xf-list-type="ul">One chunk of cinnamon stick about 3 inches</li> <li data-xf-list-type="ul">sea salt and freshly ground black pepper</li> <li data-xf-list-type="ul">cauliflower, broken into 1-1/2-inch florets</li> <li data-xf-list-type="ul">2 tomatoes, cored, seeded, and coarsely chopped</li> <li data-xf-list-type="ul">2 carrots, peeled and cut into 1/2-inch-thick rounds (I split mine lengthways first)</li> <li data-xf-list-type="ul">a few squares of frozen spinach or a handful of fresh if you like.</li> <li data-xf-list-type="ul">juice from 1/2 a lime and the grated zest</li> <li data-xf-list-type="ul">handful of chopped fresh coriander</li> </ul><p><img src="http://i631.photobucket.com/albums/uu33/dunelm/veg%20curry.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /> </p><p></p><p>In your pot, heat the ghee or oil over medium-high heat. Add the onion and cook, stirring occasionally, until it starts to change colour (3 or 4 minutes will be about right). Reduce the heat to medium (or medium low if necessary) and cook slowly until the onion is richly browned, about another 10 minutes or more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.</p><p></p><p>Add the broth/stock, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes..</p><p></p><p>Add the cauliflower, tomatoes, celery and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 10 to 15 minutes. Fish out the cinnamon stick.</p><p></p><p>Stir in the spinach, lime juice, and zest; cook for about 3 minutes more. Season to taste with salt. Serve with fresh chopped coriander and a really big dollop of yogurt.</p></blockquote><p></p>
[QUOTE="dunelm, post: 869721, member: 179219"] Do you like curry? I love Indian food. Couple of points that you may already know; onions need slow cooking to brown, dry spices and tomato paste need to be cooked off before other stuff is added. I also like to use ghee (clarified butter) and if you don't fancy making it for yourself, visit your local asian supermarket or buy the Lurpak stuff from supermarkets. Looking at what I have at home today includes; half a cauliflower, a couple of carrots, 2 small tomatoes a bit of celery and my store cupboard of spices and usual stuff. So, a vegetable curry. Here are the ingredients that I had (spice amounts are to suite me but I think you will find them OK). I have no idea how many carbs are in this but can't be much. [LIST] [*]couple of tablespoons of ghee or oil. [*]1 l onion, finely diced [*]4 cloves garlic, chopped fine [*]a thumb size piece fresh ginger, peeled and finely grated [*]2 tsp. ground coriander [*]11/2 tsp. ground cumin [*]3/4 tsp. ground turmeric [*]1/2 tsp. cayenne (or a bit more if, like me, you like it a little spicy) [*]1Tbs. tomato paste [*]2 or 3 cups of stock - I use my own home made beef broth but whatever you fancy [*]a big splodge of natural greek yogurt [*]One chunk of cinnamon stick about 3 inches [*]sea salt and freshly ground black pepper [*]cauliflower, broken into 1-1/2-inch florets [*]2 tomatoes, cored, seeded, and coarsely chopped [*]2 carrots, peeled and cut into 1/2-inch-thick rounds (I split mine lengthways first) [*]a few squares of frozen spinach or a handful of fresh if you like. [*]juice from 1/2 a lime and the grated zest [*]handful of chopped fresh coriander [/LIST] [IMG]http://i631.photobucket.com/albums/uu33/dunelm/veg%20curry.jpg[/IMG] In your pot, heat the ghee or oil over medium-high heat. Add the onion and cook, stirring occasionally, until it starts to change colour (3 or 4 minutes will be about right). Reduce the heat to medium (or medium low if necessary) and cook slowly until the onion is richly browned, about another 10 minutes or more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute. Add the broth/stock, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.. Add the cauliflower, tomatoes, celery and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 10 to 15 minutes. Fish out the cinnamon stick. Stir in the spinach, lime juice, and zest; cook for about 3 minutes more. Season to taste with salt. Serve with fresh chopped coriander and a really big dollop of yogurt. [/QUOTE]
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