0omingmak Posted March 8, 2014 Share Posted March 8, 2014 Hi Everyone....I would like to be able to make some curries and soups, but it seems like most curry recipes I find have tomatoes in them...same with a lot of soups. I am horribly allergic to tomatoes. Any ideas on a substitution? Link to comment Share on other sites More sharing options...
Guest Posted March 8, 2014 Share Posted March 8, 2014 I make curries all the time and don't always put tomatoes. Usually, I include some curry-related spices and coconut milk. Add a protein and a bunch of veggies and call it a curry. I'd bet you could do it without the tomato and be just fine. Use bone broth if you think there may not be enough liquid. Or, add another veggie. I think one of the first ones I made came from Tom Denham's site and was posted here as a Steal This Meal. (I may be wrong on that, but he does have curries there.) Link to comment Share on other sites More sharing options...
alexsjaan Posted March 19, 2014 Share Posted March 19, 2014 Have you tried curry paste? Mae Ploy has six or so different flavors that are all compliant. I don't think the yellow or green pastes have tomatoes in them. As far as recipes... Paste, water, any veggies, any meat! Link to comment Share on other sites More sharing options...
JohannaE Posted March 19, 2014 Share Posted March 19, 2014 Pureed pumpkin (I use canned) is wonderful in curries! You may need to increase the spice and the amount of coconut milk a tad. Link to comment Share on other sites More sharing options...
Carlaccini Posted March 19, 2014 Share Posted March 19, 2014 Pureed pumpkin (I use canned) is wonderful in curries! You may need to increase the spice and the amount of coconut milk a tad. Awesome idea! I am trying to encourage my mom to take paleo for a spin because of her RA. So definitely she needs to do AI protocol. I don't think she is ready for a whole 30, but she is coming round to the idea (I think) of eating paleo. Link to comment Share on other sites More sharing options...
Guest Posted March 19, 2014 Share Posted March 19, 2014 Canned pumpkin gives an awesome creaminess! I also add it to my chile and to chili, but those wouldn't be AIP. It is a fun veggie to sneak in, even in egg dishes. Link to comment Share on other sites More sharing options...
Vian Posted March 20, 2014 Share Posted March 20, 2014 I buy curry paste from the asian market (I like Massamun curry, which is yellow in color, but not the same as typical "yellow" curry) and just cook my meat with some diced onion, then add the curry paste and let it cook a bit to get fragrant, then add coconut milk, veggies, and let simmer until the veggies are cooked. You can stagger the veg so ones that take a long time to cook, like carrots, can get tender before adding quick-cooking ones like snap peas. Link to comment Share on other sites More sharing options...
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