ISLAND PORK CURRY
This is a favorite of my eldest son, Daniel.
Thank you for your interest in my recipes. Find this recipe in our gluten-free cookbook, Low-Carbing Among Friends.
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.