Month of pain, continued

Unfortunately I am holding steady at 5 pounds of lost weight despite the fact that I have been so freaking good (OK there may have been a glass of wine or two consumed but mostly not). Part of what makes it not as hard as it might be is that I like to cook and I love the challenge of making food that’s good and not high in calories or carbs, my sworn enemy. And so I don’t seem to miss the pasta, rice and pasta I used to eat. 

I had French class last night and made this curried dip to take along. It’s based on authentic curried vegetable dip that Ashish’s grandmother made for cocktail parties. This is a joke. There is nothing authentic about this. No one in India would make it and Ashish’s grandmother never had a cocktail in her life.

I mixed the stuff all in one container and let it sit overnight. You could use low fat sour cream, but that’s higher in carbs, my sworn enemy (except when I’m not on a diet in which case I love, worship and adore them).

I parboiled carrots and green beens to dip in this (Note the lack of carbs here). And my tip is to parboil them for 5 or 6 minutes, plunge them into ice water and then put them uncovered in the refrigerator for an hour or so, so that they dry off. Otherwise the dip won’t stick.

Recipe follows.

Ashish’s grandmother’s dip

1 small container of sour cream

2 TB sweet curry powder (or more), gotta make it yellow

1 tsp turmeric

1 tsp cardamom

1 tsp ground ginger

1 tsp coriander

1 tsp onion powder

1 tsp garlic powder

salt and pepper

Mix and let sit overnight to let the flavors meld.

You could add mustard and a little sugar too.