Recipes like curries and stir-fries can be problematic for low carb because they "need" rice to soak up the sauce. The "crack slaw" recipes fix this problem for stir-fries by proportioning the seasoning and sauce to the meat and vegetables contained in the stir-fry, thus eliminating the need for rice.

What I figured out this week is that recipes that are called "dry curry" do the same for curries. That is, the seasoning and sauce are proportionate to the meat and vegetables contained in the curry. The seasonings cling to the ingredients -- again, eliminating the need for rice. If you search on "dry curry" or "dry curries" you'll find these recipes that work better for low carbers. You can also search on "Indian dry curry" or "Thai dry curry".