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Tuesday, April 26, 2011

Delicious Island Pork Curry (GF)


ISLAND PORK CURRY
This is a favorite of my eldest son, Daniel.

Variation:   Island Chicken Curry:  Use chicken instead of pork. (6.1 g carbs)

*Helpful Hints:  It is a snap to make chutney by using a jar of low-sugar or no-sugar peach or apricot jam.  Stir in a little white vinegar and Worcestershire sauce to taste and you have yourself some instant homemade chutney. One way to make cauli-rice a little more substantial is to stir in some cooked quinoa.  I cook quinoa the same way I make rice. Preheat oven to 350°F (180°C). In large pot, bring 4 cups (1 L) water to boil.  Add 2 cups (500 mL) quinoa (or you can halve this recipe), 2 tbsp (25 mL) chicken bouillon and a little turmeric; stir and bring to the boil again.  Place lid on pot and cook quinoa in oven about 25 minutes.  Fluff with fork and stir some quinoa into your cauli-rice.  Quinoa is kinder on the blood sugar than rice and many low-carbers who are in maintenance or pre-maintenance have embraced it.