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What to have with curry instead of rice

maxjoe121

maxjoe121

Well-Known Member
Messages
172
Location
West yorks
Type of diabetes
Type 2
Treatment type
Diet only
Hi. I'm new to the low carb I've made cauliflower mash tonight.. taste lovely but not right consistency. I used to eat lots of pasta and rice is there anything I could have instead of those or just cut it out altogether and not bother. Any ideas thankyou

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aubergines and spinach are my favs to have along with a curry and a small amount of carrots with roasted pumpkin seeds.
 
Cauliflower rice fried in coconut oil. Garlic mushrooms. Spinach with paneer cheese.:hungry:
 
@maxjoe121 - Depending on a load of factor, I could choose to simply have a bit more curry, or alternatively, cauliflower rice. Like Mongola, I elect to fry it, although in my world, like to do that in the wok, and it makes it really easy to ensure the "rice" has been folded through enough to distribute the heat.

With curry, I would usually add pilau type spices. It's delicious.
 
Try brown basmati rice. It's only circa 20g carbs per 100g cooked:) Think it's the Asda stuff I've got in the cupboard.

Grant
 
I tend to have chicken tikka with a mushroom bahji or something like that and avoid rice altogether.
 
One of my favourite Indian side dishes used to be aloo gobi - dry curried potatoes and cauliflower - I now just have it without the potatoes. :p There are various recipes on Google for this.

Robbity

PS Maybe also search the forum as we've had a previous similar thread about riceless curries.
 
I spiralize a lot of different veg as "carriers" for curry, chilli etc - but last week had nothing in except a bag of frozen sliced green beans - steamed a good handful of this for my lamb saag from the local Indian - they were really good and held the sauce really well, they complimented the curry really well
 
:D

Being lazy, I cook the curry, then grate cauliflower (easiest done in a food processor) and tip it in for the last 10 mins of curry cooking.

The result is just like you would have if you cooked it separately then poured curry onto a pile of cauli rice on the plate. With less bother. It also gives the cauli the chance to absorb the curry flavours.

Nothing will ever replace rice, no matter how much we pretty it up, but nowadays, on the rare occasion I taste rice my reaction is 'Boring! Bland, tasteless bulking filler.' That quite surprised me, actually. I guess the focus changes with time. Plus, of course, by not filling up with empty calories and bulk, I can fit in more delicious veg side dishes. Brinjal bhaji, onion bhaji and saag paneer being 1000x better than the same volume in rice. :)
 
I tried packaged cauliflower rice when on a self-catering holiday recently - now, I will eat pretty much anything, but I really struggled with that stuff! Couldn't bear it.

Never tried ricing or mashing an actual cauliflower, although I do love it in fresh floret format.

But I buy and use 2 x 1kg bags of frozen cauli a week, which I either have as rice or mash (I use 250g for a serving - that's 9g CHO).

I microwave it for 5mins, then either chop it in the mini food processor (rice) or use a stick blender (mash). Lots of salt and pepper - yum!

Last night we had bangers and mash - and I whizzed up the cauli with all the sausage fat I poured from the roasting tin. Sooooooo good.

And frozen cauli makes AMAZING cheese sauce! 5 mins in microwave, half a tub of Philly, a handful of mature cheddar, the juice that has come out of the cauli, plus a little water = cheese sauce! Perfect for - *coughs* - cauliflower cheese, or any kind of oven bake.

:)
 
I eat cheese with curry. I know it sounds strange, but it actually tastes very nice.
Not easy find out, but at home it works fine. try it.
 
I find a small portion of Brown basmati rice doesn't spike my BGS and it is very filling
CAROL
 
Rice gives me a huge spike, but curry just doesn't seem right without it (and a nan bread)

However, 3 nights ago I was brave and had an M & s lamb rogan josh by itself, no accompaniment at all, 18 grams of carbs, delicious, didn't really miss the rice too much. I if I can do it, anyone can.
 
I make my own naan type bread from coconut flour and hot water. I'm pretty sure I found the recipe on the diet doctor.

Poppadums, home made raita, coconut flour naan and a yummy curry with some extra green veg.Yum! Yum!
 
Cat0409_ said:
I make my own naan type bread from coconut flour and hot water. I'm pretty sure I found the recipe on the diet doctor.

Poppadums, home made raita, coconut flour naan and a yummy curry with some extra green veg.Yum! Yum!
Click to expand...

Cat - Could you describe how you do your naan?
 
Low carb naan bread
3/4 cup coconut flour
2 Tbs psyllium husks
1 tsp baking powder
1/2 cup coconut oil
1 1/2 cups boiling water

Mix all dry ingredients in a bowl
Add oil then boiling water
Mix thoroughly
Allow to rest for 5 mins coveted with a cloth. The dough is thick but flexible ( play doh consistency)
Divide into 6 - 8 pieces ( cover with a cloth again so it stays warm)
Flatten with your hands on parchment paper.
Fry carefully in a non stick frying pan till they turn brown, then turn over. Keep warm in the oven and serve with garlic butter.

I think from memory I have swapped the coconut oil for melted butter at times and have also left it right out.
I find keeping the mix warm enables me to flatten it out much easier.

I am a bit of a slap dash cook and only use a recipe once and then experiment.

My go to flour is a mix of almond flour, coconut flour and golden flax and I am having good results with this mix for baking.
The OH has worked out from low carbing he is gluten intolerant so I can at least keep his sweet tooth satisfied and I can have some every now and then
 
In place of rice, I like a bed of finely shredded lettuce. It soaks up all the curry sauce like rice, but without the carbs. A crunchy lettuce like iceberg or little gem works best.

For a stodgier dish, I like spicy cauli mash with a curry - cauli mash with fried onions, cumin seeds, ginger and garlic paste, turmeric or whatever whizzed though it.
 
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