I like turkey curry served with broccoli or cauliflower (and if you really want a low-carb curry experience, you can make cauliflower rice, method here).
The quantity makes four servings with about 20g of carbs per portion, 15g not including the fibre.
Low-Carb Turkey Curry
- 500g turkey mince
- 2 tbsp coconut oil
- 600g tinned tomatoes (1½ tins
- 100g frozen spinach
- 40g creamed coconut
- 2 onions, sliced
- 2 cloves garlic, crushed
- 2 tbsp grated fresh ginger
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp turmeric
- 1 tsp ground black pepper
- 1-2 tbsp chilli powder (add more or less depending on your spice tolerance levels)
- Heat the coconut oil in a large saucepan or wok until hot. Add the onion and fry gently until translucent (about five minutes).
- Add the garlic and ginger, and cook for a minute or so before adding the tinned tomatoes and all of the spices.
- Chop the creamed coconut into small pieces and stir in. Mix well, bring to a simmer and leave to cook for 10 minutes, stirring from time to time.
- Using a hand blender, puree the sauce. (You can leave it chunky if you prefer and you can use the sauce as the base for any curry.)
- Now add the turkey mince and the frozen spinach and stir well to blend it all in. Mix well and bring back to a simmer. Allow to cook for 15 minutes.
- Serve with broccoli or cauliflower for added veggie goodness.
If you have diabetes, you may well have fungal overgrowth problems (fungi loves a sugary atmosphere) and this dish has several anti-fungal ingredients – garlic, ginger and coconut oil.