Pork Curry | Low Carb Pork Saag Recipe (2024)

FAQs

How many carbs are in pork curry? ›

Pork Curry (1 cup) contains 11.5g total carbs, 8.9g net carbs, 24.2g fat, 27.4g protein, and 368 calories.

Pork shoulder will generally be your best bet. New Zealand pork shoulder is a flavoursome cut with nicely marbled meat which becomes more succulent the longer it's cooked, making it perfect for curry. An alternative is scotch fillet which is prized for its marbling.

First, cook pork alongside onions, garlic, ginger, and a few spices like ground turmeric, ground coriander, garam masala and red chili powder. If you love coconut, add about a cup to make this curry more delicious. It also adds a beautiful crunchy texture to the curry which I really love.

Most Indian curries are keto-friendly. They have a healthy combination of vegetables, paneer, tofu, and lean meat, like chicken. If curry doesn't fall under this umbrella, you can always replace unhealthy ingredients with better options like yogurt.

Pork is a source of protein and can be a part of a healthy, balanced diet for diabetics. However, it is also high in saturated fat and sodium, so it should be consumed in moderation.

Due to various religious and cultural differences (and that it's quite a fatty meat), pork doesn't seem to feature too frequently on an Indian menu. That being said, there are a number of areas throughout India where pork is consumed regularly.

If your curry comes out thin, you can thicken it with a cornstarch slurry. Simply mix cornflour with water until it's clump-free. Then, add the slurry to the curry and let it simmer for a few minutes.

Hindus, who make up about 80 per cent of India's 1.4 billion people, are not prohibited from eating pork, but many consider the meat impure and this has made restaurants wary about putting it on their menus.

The primary ingredient in most Indian curry powders is bright yellow turmeric. Turmeric is earthy, musky, and warm, and delivers great depth to curries with no heat. Indian curry spices are usually a blend of: Kashmiri Chile Powder – this chile has a terrific, rich flavor without much heat.

In the 17 century curry and other spices were brought to Jamaica by Eastern Indians. Curry powder is made from ground turmeric, coriander seeds, cayenne, ground ginger, and many other spices. This food is important because in Jamaica we like very bold flavors in our food.

What is the best fake meat for curry? ›

Tofu is a great source of protein that contains no animal products – just soybeans. Also known as bean curd, tofu is made from soy milk curdled into a solid block, like a sort of soy cheese. Tofu is great in any curry sauce, as an alternative to either paneer or meat.

Indian cuisine is especially friendly to vegetarians, but many of the curries are based on lentils, black-eyed peas or chickpeas, which are relatively high in carbohydrates.

Chicken curry contains 254 calories per 240 g serving. This serving contains 15 g of fat, 16 g of protein and 16 g of carbohydrate. The latter is 6.2 g sugar and 3.4 g of dietary fiber, the rest is complex carbohydrate. Chicken curry contains 3.8 g of saturated fat and 53 mg of cholesterol per serving.

One Indian curry with low carbohydrate content is chicken tikka masala, which is made with yogurt and tomato-based sauce and typically served with rice. Another option is a vegetable-based curry such as saag paneer or chana masala which are made with spinach and chickpeas respectively.

Chicken Curry (1 1/2 chicken breast with sauce) contains 8g total carbs, 6.2g net carbs, 13.4g fat, 22.8g protein, and 242 calories.