If you’re going carb-free, then read on. This week, our Fresh Choice Nelson guest blogger, Paula, is writing about konjac, and the alternatives to rice and noodles. Plus there’s a bonus recipe. Take it away Paula!
There is a great new product out, konjac. This has been used in Asian countries for many years. The konjac plant’s root can be ground to a flour and then made into ‘pasta’. Fresh Choice Nelson stocks the complete range from fettuccine to spaghetti noodles and konjac rice.
The magic part is that these noodles are incredibly low calorie, carb-free, dairy free and gluten free. They are most definitely not a superfood, as they don’t contain much in the way of nutrition. But they are a great way to bulk up a nutritious meal, if you want to shed some excess weight, lower your carb intake, or if you follow a gluten or dairy free diet.
I find the best way to serve them is to rinse and drain them really well. Then I pan fry them in a little butter or oil. They are precooked, so you really only need to heat them through. I like the spaghetti with Bolognese or Asian styled soups or stir-fry. The rice is great with curry and also made as fried rice. And the fettuccine is delicious with a creamy chicken and mushroom sauce. They can take a little getting used to, but konjac products are a firm carb-free favourite in my house. Try the curry recipe below with the konjac rice.
Butter Chicken Curry – Serves 4
Low carb, gluten-free and can be dairy free.
- 1 tbs of olive oil or butter
- 400g diced chicken thigh or breast
- 2 tbs of butter chicken paste
- 1 small diced onion
- 1 head of broccoli cut into pieces
- 1 tsp of ground turmeric
- 1 tsp of whole mustard seeds
- 2 cups of baby spinach
- 1 can of Watties Indian spiced tomatoes
- 1 1/2 cups of cream, or if you prefer coconut cream.
Heat oil in a frypan and fry the butter chicken paste, mustard seeds, turmeric and cumin for one minute. Then add the diced onion and diced chicken.
Cook for about five minutes on high until the chicken browns slightly. Now add the can of tomatoes, cream, brocolli and spinach. Simmer for around ten to fifteen minutes. The cream should thicken slightly, and the curry becomes glossy. Serve with konjac rice.
Head to Fresh Choice Nelson for your carb-free konjac products!