175 calorie vegetable curry
It’s so easy to make low-calorie yet filling & tasty meals! The secret is to use mainly low-cal ingredients such as mushroom (22Kcal/100g), courgette (17Kcal/100g) and spinach (19 Kcal/100g) and add just one higher calorie ingredient, like a carrot in this recipe. By doing this you can get a filling meal that is suitable for the 5:2 or other calorie-restricting diets. This 175 calorie vegetable curry is really just £175 Kcal per portion – so you can easily combine it with boiled rice (120Kcal/100g) or flatbread and you’re still well within your daily calorie allowance.
Ingredients
Method
- Finely slice the leek & garlic. Roughly chop the courgette, carrot and mushrooms.
- Put all in a medium, heavy-based pan. Spray them with the oil, put the lid on, and gently cook over low heat for 10 minutes, stirring occasionally.
- Meanwhile mix the spices.
- When the vegetables are tender, add the spices, stir for a minute, then add the tomatoes and enough water to cover them.
- Bring to the boil and gently simmer over low heat for 20 minutes, or until the sauce has thickened.
- Stir in the spinach, put the lid on and turn off the heat. Let it rest for 5 minutes.
- Serve warm.