Cooking Without Fat: Indian Curry

diet, cooking, Indian curry, low-fat cooking, eggplant, yams, food, healthy eating

The great veggie goodness, before the chicken and mushrooms were added.

I’ve been doing a diet to kickstart my body into losing weight. This means eating low sugar vegetables (no beets, corn, carrots), low sugar, whole wheat grains (no potatoes, bread or white rice), low sugar fruits (no tropical fruits) such as berries or apples, white meat only (skinless chicken breasts, fish) and no fat at all. That means no olive oils, no nuts or seeds and no fatty meats. The warning with this type of diet is you have to do it under a doctor’s supervision because we need fat to function, both for nerves and our brains. By day four you can start to feel shaky or nauseous because the body is missing the fat and going into ketosis. You have to take potassium tablets while on it (available with a prescription) and it is only short term, two weeks at most.  Anorexics, if you normally feel shaky, nauseous, tired or foggy, it means you are starving yourself to death. Stop, before you die and damage your body permanently.

In some ways this diet hasn’t been a big challenge. I normally do a no fat, no grain lunch. This usually consists of a piece of meat, such as a skinless chicken breast, in seasoning, cooked in the microwave with a bit of water, plus some form of vegetable. Either a salad with lemon squeezed on or something like broccoli or bok choi. Sometimes I’ll add some avocado, which is a fat but a good one.

The challenge has been cooking, where I’m not using a microwave. I have a cast iron frying pan and find that if I put it on a low to medium heat I can start with cooking my vegetables a bit. Of course you don’t really “stir-fry” and have to watch for sticking, but I found it works okay for doing eggplant that takes a bit of time. Last night I decided to make a curry. Normally I would have used a pre-bought curry sauce but I realized that these have a lot of oil in them. No curries with coconut milk, which I love because it is high fat, though also a good fat.

The curry needed to simmer with the spices I was adding so I decided to use a pot on low heat. I chopped up yams (my carb for the day) and put the chunks into the pot with chopped onion, garlic, chive tops and Thai chili. The onion has enough water in it that this prevented burning. The key to cooking without fat is to never put the heat too high.

Indian curry, cooking, no fat diet, vegan, vegetarian, diets

The finished result. Worth using a spoon to get every drop.

I wasn’t sure how the baby eggplants would do if I just tossed them in to the pot, so I cut them in chunks, put on a grill, sprinkled with salt and stuck them into the toaster oven on broil to get them going. In the meantime, I added green beans, the last of peas in the pod that were too old and starchy, and celery.  I added curry powder, basil, cayenne, rosemary, dried chilies,  salt and pepper. I meant to add a touch of lemongrass powder but slipped; it turned out okay though. Because the curry powder can be a bit bitter I put in one sugar cube.

Once this was all mixed, I added half of a large can of tomatoes. That was my base sauce. By then the eggplant was browned and softened and I added that in. I let everything simmer for about twenty minutes until the yams were softened. Then I added sliced mushrooms and chunks of chicken breast. The eggplants break down to give a thicker base and adding the chicken at the end kept it tender.

There are probably gourmands out there shuddering at my culinary abuses but it worked. I had a tasty curry with enough for four servings. Without the chicken this would work for a vegan or vegetarian meal, and adding in some healthy oil isn’t a problem. I like my foods spicy so you can see I used three different types of hot in this.  I’m a concocter more than a cook and it’s why I could make my apocalypse diet work, because I could adapt. The recipe, as it is, follows.

LOW TO NO-FAT INDIAN CURRY

Garlic
Chive tops
Thai chili
White onion 2-3 slices, chopped
2 medium size yams
4-5 baby eggplants, chopped into chunks (any variety will do)
1 stalk celery
Green peas (optional)
2 cups green (string) beans, chopped to one inch size
6-8 mushrooms (chopped or sliced)
Skinless chicken breast cubed
2 cups canned, peeled tomatoes
½ tsp rosemary
1 ½ tsp basil
3 pequeno chilies
1 tsp lemon grass powder
½ tsp cayenne powder
1 ½ tbsp curry powder
1 sugar cube
salt & pepper to taste

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4 Comments

Filed under food, health

4 responses to “Cooking Without Fat: Indian Curry

  1. Pingback: the cook(book)ing school: authentic indian | the cook(book)ing school

  2. katy

    Why do my no fat curries sometimes have a gritty texture?

    • colleenanderson

      I take it you’re using powders, as opposed to a paste or grinding your own. If you’re grinding you’re own then it would be the size of the spices and herbs. If you’re using a pre-mixed powder you need to let it really cook, for at least an hour. Depending on how you like your vegetables in your curries, you may need to add them at different times and get the sauce going first. I’m not a “real” cook so other people may have other advice.:)

      • katy

        Thanks for your reply :) Yes I am using powders, from the Indian store, I did wonder if it was the length of cooking time originally but then it doesn’t necessarily happen when I just add to baked beans?

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