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  #1   ^
Old Sun, Sep-03-17, 12:17
bike2work bike2work is offline
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Posts: 4,534
 
Plan: Fung-inspired fasting
Stats: 336/000/160 Female 5' 9"
BF:
Progress: 191%
Location: Seattle metro area
Default What I figured out about curries this week

Recipes like curries and stir-fries can be problematic for low carb because they "need" rice to soak up the sauce. The "crack slaw" recipes fix this problem for stir-fries by proportioning the seasoning and sauce to the meat and vegetables contained in the stir-fry, thus eliminating the need for rice.

What I figured out this week is that recipes that are called "dry curry" do the same for curries. That is, the seasoning and sauce are proportionate to the meat and vegetables contained in the curry. The seasonings cling to the ingredients -- again, eliminating the need for rice. If you search on "dry curry" or "dry curries" you'll find these recipes that work better for low carbers. You can also search on "Indian dry curry" or "Thai dry curry".

Last edited by bike2work : Sun, Sep-03-17 at 12:35.
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  #2   ^
Old Sun, Sep-03-17, 14:38
cshepard cshepard is offline
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Posts: 340
 
Plan: Atkins - maintenance
Stats: 156/122/120 Female 64"
BF:
Progress: 94%
Location: BC, Canada
Default

Great ideas!
I usually don't find that curries or even pasta sauces need any thing to soak them up. Usually curry for us is spices, cream (or sometimes we use canned tomatoes as a base), ground beef or chicken chunks and a veg, usually cauliflower sometimes beans or chunked zuchinni. Simmer so the sauce reduces a bit and thickens, serve in a bowl with a spoon!

Same with marinara - lots of peppers, onions, ground beef. Very thick - top with parmesan. Call it a stew (:

Last edited by cshepard : Sun, Sep-03-17 at 17:47.
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