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Freeze leftover turkey or chicken when you’ve had enough after the big celebration and make this easy curry on a rainy or snowy day. Serve with Basmati Rice.

There are many types of Coconut Milk, buy one that has 2 CHO/1/2 cup/125 ml or adjust your carb count. We tend to use Aroy-D Coconut Milk, unsweetened.

Course Main Course
Cuisine Indian
Keyword Aroy-d Unsweetened Coconut Milk, Chicken, Coriander, Cumin, Fire Roasted Tomatoes, Ground Coriander, Ground Turkey, Peppers, Turmeric

Ingredients

  • 2 TBSP Avocado oil 0 CHO
  • ½ tsp garlic minced 0 CHO
  • 1 TBSP (15 gr) ginger, grated 3 CHO
  • 1 tsp. cumin 0 CHO
  • 1 tsp. ground coriander 0 CHO
  • ½ tsp. turmeric 0 CHO
  • 1/8 tsp. cayenne pepper (1/4 tsp. for more heat) 0 CHO
  • ½ tsp. salt 0 CHO
  • 1 can (398 ml) fire roasted tomatoes (4 CHO/1/2 cup/125 ml) 12.73 CHO
  • 1 can (400 ml) Coconut milk (2 CHO/1/2 cup/125 ml) 6.4 CHO
  • 1 cup (120 gr) orange pepper, sliced 6 CHO
  • 2 cups (320 gr) leftover turkey or chicken 0 CHO
  • 4 cups (55 gr) spinach, roughly chopped 2 CHO
  • ¼ cup (14 gr) green onion, finely chopped 1 CHO
  • Cilantro and lime wedges to Garnish 0 CHO

TOTAL CHO 31.13 CHO

  • TOTAL WEIGHT 1083 GRAMS
  • 31.13 DIVIDED BY 1083 GRAMS = .028 CHO/GRAM
  • ¼ CUP = 118 GRAMS (.028 CHO x 118 GRAMS) 3.3 CHO/1/2 CUP

BASMATI RICE CHO IN ADDITION TO CURRY

Instructions

  1. Defrost meat in the refrigerator (if previously frozen), then cut into chunks. Set aside.

  2. Mince garlic and grate peeled fresh ginger with micro plane. Heat oil in a medium saucepan; add garlic and ginger. Cook for a minute and add spices – cumin, ground coriander, turmeric, cayenne and salt. Add sliced fresh peppers and cook 2 – 3 minutes until aromatic.
  3. Add turkey/chicken, tomatoes and coconut milk. Bring to a boil, reduce heat and simmer for 30 minutes uncovered.
  4. Meanwhile, prepare spinach and green onion; add to the curry just before serving.
  5. Garnish with cilantro and lots of lime wedges.