Curry is another one of those great foods that I love. When I think of curry, I generally picture the thick Indian style dish that is like a wonderfully flavorful stew. Indian or Thai food at a restaurant is just too high in carbs to enjoy other than on a special occasion – and being fully prepared to see some weight gain from this indulgence.
So I was very excited to come up with this low carb alternative. Over the years, my stomach has taken offense to the very spicy versions, so this might seem a little tame to you. Add more of the curry powder or chile powder to bring the taste to your preferred level. I often find that the cubed blocks of curry are more flavorful and stronger than the powder is, so the next time I try it, I will use some of that.
Spicy Chicken Kohlrabi Curry
2 cups Kohlrabi, diced (about 2)
1 cup Turnips, diced (1 medium)
1/2 cup Onions, raw, chopped
1 cup Broccoli, frozen or partly cooked, chopped
1 cup Green Beans
1/2 cup Kohlrabi leaves, chopped
2 Chicken Breasts (1 full breast), cubed
1 tablespoon Ginger & Garlic Paste
1 cup diced Tomatoes, canned with juice
1/4 cup sweet Peppers, chopped
1.5 tablespoons Curry powder
1/2 tablespoon Red Chile Powder
Put kohlrabi and turnips in a microwave safe bowl and cook for about 5 minutes until they are just tender. Or put in boiling water and cook for about 10 to 15 minutes until they are fork tender. Drain.
In a deep skillet, heat oil a few minutes over medium heat Add ginger-garlic paste and onions and cook until the onions begin to turn translucent. Remove onions to a bowl. Add chicken to the skillet with a tablespoon oil and cook until chicken turns white. Add broccoli, beans, onions and spices to the chicken. Stir until vegetables are cooked, adding a little water if it gets too dry. Then add tomatoes, kohlrabi and turnips. Cook over low heat to blend the flavors, about 10 minutes. Add kohlrobi greens and stir in, let cook until they just go limp.
Serve with a green salad.
Makes 6 servings
Nutrition Info: Calories: 93.6 Net Carbs: 6.9 g Protein: 9.7 g
Note: You can use all kohlrabi if you don’t like turnips.
TIP: You can make your own ginger-garlic paste by combining equal amounts of peeled fresh ginger and peeled garlic cloves in a food processor. Add a little olive oil or coconut oil to make a smooth paste. Store in a jar in the refrigerator or freeze in small packets for future use. You could also freeze in tablespoon batches in an ice cube tray, then put the cubes in a plastic freezer bag.
Posted on 2/4/2013