This week, I figured out how to get the taste sensation I love without all those pesky poison-carbs weighing me down.
I made the veggie curry sauce below and separately cooked yummy protein sources. When I packed my lunch this week, I weighed out my protein, put it in a container on a bed of sauteed vegetables, then poured about 3/4 cup of the sauce over the top. When I heated it up at lunchtime, all the flavors melded into deliciousness.
My recommendation? Cook up a batch and keep it in your fridge for tasty meals (even breakfast!) all week.
South Indian Curry Sauce
Makes about 6 servings, approx. 3/4 cup per serving
2 medium jalapeno peppers, seeds removed
4 tablespoons unsweetened, dried, shredded coconut
2 tsp. ground coriander
1 tsp. salt
1 tsp. cinnamon
1 1/2 tsp. cumin
1/2 tsp ground ginger
1 clove garlic, crushed
4 tablespoons water
2 medium carrots, minced or grated
4 medium tomatoes, diced
1/2 cup coconut milk
1. Place the following ingredients in a food processor and puree to a fragrant paste: jalapeno peppers, coconut, coriander, salt, cinnamon, cumin, ginger, garlic, water.
2. Stir the coconut milk into the spice paste and set aside.
3. Heat a skillet to medium-high, melt some coconut oil, then add carrots and tomatoes. Sautée until the carrots are tender, about 10 minutes.
4. Stir in the sauce, reduce heat to low, and simmer about 5 minutes.
I cook all my protein (from happy animals!) the same way: cut into bite-sized pieces (easier to cook), sprinkle with garlic powder, and sautée in fat of choice – or grill to crispy perfection on the gas grill. Easy!
- lean ground beef
- shrimp: buy ‘em already-steamed and ready-to-eat at the grocery for about $5.99/lb
Serve the whole shebang on a bed of one or more of these veggies:
- French-cut green beans
Want to make it kinda thai-licious? Before serving/eating, sprinkle the top with:
- chopped cilantro
- a squeeze of lime juice
- finely chopped almonds, cashews, or macadamias
- thinly-sliced scallions
Sunshine alert! (I am a firm believer in the notion that just about anything is improved with the addition of a sauce.)
Add healthy fat by stirring some organic, sugar-free sunbutter into the sauce. I put a half-tablespoon in a 3/4 cup serving of the sauce, and it was VERY tasty.
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