Tag Archives: Rice

To other cultures, curry is basically a soup or a stew.  There is no specific set of ingredients or spices that make the dish a curry, but rather it is simply a style of cooking that involves a combination of different ingredients in a sauce or broth base, and which varies quite a bit by region and culture.  Here in western cultures, we’ve come to associate the word curry with the “signature” blend of spices (most often including turmeric) and most often with Thai and East Indian cuisines.

For the Primal cook, curry offers us some room to experiment.  They can be made as a calorie-dense complete meal loaded with good fats, proteins, and veggies, or they can be simplified into a simple side dish highlighting a few simple ingredients (personally, I prefer the former).  They are also very simple and quick to make, offering the chance to turn out a whole meal quickly without much prep.

Here is a curry recipe I’ve made a few times, and it seems to evolve a little each time.  It also gives us an opportunity to introduce a staple “substitution” used in our kitchen for Primal eating – the use of “riced” cauliflower instead of carbohydrate-loaded and nutrient-poor white rice.

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