20 Insulin Resistance Recipes for Dinner
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
12 mins
-
Cook Time
12 mins
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Total Time
15 mins
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Servings
4 people
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Calories
174 kcal
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Course
Main Course
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Cuisine
Indian
20 Insulin Resistance Recipes for Dinner
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These 20 easy and delicious insulin resistance recipes for dinner are ready in up to 30 minutes and are PCOS and diabetes-friendly. They are made with nutritious low to medium glycemic index foods, including this mushroom curry.
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Ingredients
- 1 teaspoon olive oil
- 1 medium onion diced
- 1 lb mushrooms sliced
- 2 garlic cloves minced
- 1 tablespoon grated fresh ginger
- 2 tablespoon curry powder
- ¼ teaspoon chili powder
- 1 ½ cups tomato sauce
- 2 tablespoon tomato puree or paste
- ¾ cup full-fat coconut milk
- ¼ cup vegetable stock or broth
- 1 lime juiced
- 2 tablespoon chopped cilantro
Instructions
- Press the sauté function and let it heat for about 5 minutes. Pour the oil and cook the onion for about 3 minutes, stirring often to keep from browning. Add the mushroom and cook for about 2-3 minutes, stirring every now and then. Add the garlic and ginger and cook for 1 minute.
- Then stir in both the curry powder and chili powder, the tomato sauce and puree, coconut milk, and stock.
- Cancel the sauté function, lock the lid, turn the valve, and set on manual high pressure for 3 minutes. If you have a pressure cooker, you may press the stew button and then manually set for 3 minutes. Do a quick release.
- Then stir in the lime juice and serve with the cilantro on top.
Notes
- How to make mushroom curry on the stovetop
- Storage
- Heat a nonstick pot or Dutch pan over medium heat, add the oil and cook the onion for about 3 minutes, stirring often to keep from browning. Add the mushroom and cook for about 2-3 minutes, stirring every now and then. Add the garlic and ginger and cook for 1 minute.
- Then stir in both the curry powder and chili powder, the tomato sauce and purée, coconut milk, and stock.
- Increase the heat to medium-high and bring to a boil. Then reduce the heat to medium-low, cover, and let it simmer for about 10 minutes. Stir in lime juice and serve with the cilantro on top.
- Store mushroom curry in an airtight container in the fridge for up to 4 days.
- You may freeze it for up to 2 months but be aware that once thawed it becomes a bit watery. One thing that you can do to fix it, it is to reheat, uncovered, over low heat, and let the sauce reduce a little bit. Then stir well a few spoonfuls of either coconut cream or yogurt. They have a thick consistency and will make the curry creamy again.
Nutrition Information
Show Details
Calories
174kcal
(9%)
Carbohydrates
18g
(6%)
Protein
7g
(14%)
Fat
11g
(17%)
Saturated Fat
8g
(40%)
Sodium
560mg
(23%)
Potassium
897mg
(26%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
563IU
(11%)
Vitamin C
18mg
(20%)
Calcium
52mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Sodium | 560mg | 23% |
| Potassium | 897mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 563IU | 11% |
| Vitamin C | 18mg | 20% |
| Calcium | 52mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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