An Indian Food Feast

We love Indian food! We (literally) can’t get enough of it: There are no Indian restaurants nearby, and going out for meals is a rarity and a treat for us right now. This has inspired me to find a way to make our favorite dishes at home, and of course make sure that they fit into our LCHF/Keto/Primal lifestyle!

Here are three of our favorites. You could also add a side of cauliflower “rice” to round out this meal.

Chicken Curry
Ingredients for 6 servings
  • 1/2 cup butter
  • 2 tsp garam masala spice
  • 1 large onion, finely chopped
  • 1.5 lbs boneless/skinless chicken thighs
  • 1 6oz. can tomato paste
  • 1 tablespoon lemon juice
  • 4 cloves garlic, peeled and chopped fine
  • 1 inch piece of fresh ginger, peeled and chopped fine
  • 1/2 tsp ground black pepper
  • 1/2 Tablespoon ground turmeric
  • 1 Tablespoon chili powder
  • 1/3 cup plain, whole milk yogurt
  • 1 1/4 cups hot water
  • 1/2 tsp cayenne powder (for a medium-hot curry)
  • 1 tsp salt
  1. In a large skillet, fry the onion and garam masala in the butter until golden brown.
  2. Add the chicken, tomato paste, lemon juice, ginger, garlic, pepper, turmeric & chili powder.
  3. Mix well and cook for 15 minutes over low heat.
  4. Mix the yogurt, hot water, cayenne and salt together and slowly stir into the chicken mix.
  5. Bring to a boil then cover and simmer for about 20-30 minutes until the chicken is cooked through.
Baingan Bharta
Ingredients for 6 servings
  • 2 large eggplants (baingan)
  • 4 tbsp avocado oil
  • 2 onions, peeled and chopped
  • 1 (12 oz.) can tomato paste
  • 8 cloves of garlic, peeled and chopped fine
  • 1 inch piece of fresh ginger, peeled and chopped fine
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons turmeric powder
  • 4 teaspoons chilli powder
  • 2 teaspoons garam masala spice
  • 1/2 cup fresh or frozen peas
  1. Wash eggplant, cut it in half and roast for 35-40 minutes at 400 degrees F.
  2. When cool, peel the skin, remove the seeds and mash it lightly.
  3. Peel and chop ginger & garlic very fine, and keep aside
  4. Heat avocado oil in a large skillet. When hot, add the onions and fry till golden brown.
  5. Add the tomato paste and fry it till it becomes soft – almost like a gravy.
  6. Add the ginger, garlic and the spices and salt, mix well, and fry
    again till oil separates.
  7. Add the mashed eggplant and the peas, mix it well, and once again fry
    on medium flame till oil floats on top.
Ingredients for 6 servings
  • 1 cup almond flour
  • 2 tablespoons ground psyllium husk powder
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1⁄3 cup melted butter
  • 2 cups boiling water
  • avocado oil, for frying
  1. Mix all dry ingredients. Add the oil and the boiling water and mix thoroughly.
  2. Let batter sit for five minutes until it firms up into a sticky dough.
  3. Divide dough into 6 pieces and form into balls that you flatten with your hands directly on parchment paper to 1/4 inch thick. If the dough is too sticky, use another piece of parchment paper to press out the individual breads.
  4. Fry rounds in avocado oil in a large skillet over medium heat until they turn a nice golden color. (You can keep the bread warm in the oven until ready to serve if needed.)

Enjoy! Melted garlic butter and salt make great added toppings for this bread!

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Please also note: I am not a doctor or nutritionist. While this Primal, LCHF and ketogenic diet experiment has worked well for me so far, your mileage may vary. This diet needs to be balanced correctly, in order to avoid potential side effects. It is always a good idea to discuss any major health decisions with your doctor before getting started.


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