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South Indian Curry

One of my favorite meatless meals used to be South Indian Curried Chickpeas with rice. But since I switched to paleo, it’s been a no-no. No legumes or rice for me!

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

Ingredients:
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

Directions:
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.

Protein ideas
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!

  • chicken
  • lean ground beef
  • pork
  • lamb
  • 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:

  • mushrooms
  • cauliflower
  • zucchini
  • cabbage
  • 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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4 Responses to “South Indian Curry”

  1. I love your site, I already tried a few of your recipes and I’m so grateful to find a bunch of super healthy dinners in one place…I found you on pinterest, and I have been pinning you ever since. THANKS!! I especially love the the no dairy as my daughter has a sensitivity (and we shouldn’t eat that crap anyways) so many regular recipes call for some kind of dairy…also you have a quirky sense of humor which is very fun!

    • Mel says:

      I’m so glad you found me — thank you for your sweet words. Really great to know you’re enjoying the recipes. Happy cooking & eating to you!

  2. Glynis says:

    Ohmydearlord, this curry sauce is HEAVENLY!! I can’t believe more people haven’t told you as much. Thank you for making so many fantastic recipes; my husband and I are in the last week of our first Whole30, and planning on staying Paleo for good, so I’m looking all over for yummy recipes. I will be buying your cookbook this weekend, for sure :)

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