Name: Low-cal cauliflower and aubergine curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 15 squirts of oil spray (15 Kcal); 50g red onion (17.5 Kcal); 250g mushrooms (55 Kcal); 5g chopped chilli pepper (2 Kcal); 5g garlic (7 Kcal); 200g aubergine (50 Kcal); 200g cauliflower florets (50 Kcal); 50g red pepper (16 Kcal); 1 tinned tomatoes (88 Kcal); Spice mixture (20 Kcal) :; 1 tsp cumin powder; 1 tsp ground coriander; ¼ tsp turmeric powder; ¼ tsp ginger powder; ¼ tsp cinnamon powder; ¼ tsp chilli powder; ½ tsp salt; ½ tsp ground pepper

Low-cal cauliflower and aubergine curry

12 Aug 2019

by Wholeness

Prep Time

10 minutes

Cook Time

40 minutes

Total Time

50 minutes

Background

If you’re on a calorie restricting diet (such as the 5:2 diet) or you need to eat more healthy but still want flavoursome meals try out this low-cal cauliflower and aubergine curry! Although it’s just 162.5 Kcal per portion, it’s still tasty and a but spicy! If you serve it with a portion of brown rice (about 120 Kcal) you’ll still get a proper, filling meal for less than 300 Kcal! The recipe is enough for 2 portions - you can eat one and chill or freeze the second for another meal.

Ingredients

15 squirts of oil spray (15 Kcal)
50g red onion (17.5 Kcal)
250g mushrooms (55 Kcal)
5g chopped chilli pepper (2 Kcal)
5g garlic (7 Kcal)
200g aubergine (50 Kcal)
200g cauliflower florets (50 Kcal)
50g red pepper (16 Kcal)
1 tinned tomatoes (88 Kcal)
Spice mixture (20 Kcal) :
1 tsp cumin powder
1 tsp ground coriander
¼ tsp turmeric powder
¼ tsp ginger powder
¼ tsp cinnamon powder
¼ tsp chilli powder
½ tsp salt
½ tsp ground pepper

Instructions

Finely chop the onion, dice the pepper and aubergine. Cut the mushrooms in half. Chop the chilli and garlic.
Put the mushroom, onion, chilli and garlic in a large, non-stick saucepan. Spray them with oil 15 times, put the lid on and gently sauté for about 10 minutes, until the mushroom has withered and the onion has softened.
Add the red pepper, aubergine and cauliflower. Sauté for a further 5 minutes, then add the spice mixture.Stir for a minute for the spices to coat the veggies well. Then add the tinned tomatoes and enough water to just cover the veggies (use the tin, by rinsing it with the water.)
Bring to the boil then gently simmer for 25-30 minutes over low heat, until the veggies are tender and the sauce has thickened.
Taste, season with salt to your liking.

https://cooktogether.com/recipe-items/low-cal-cauliflower-and-aubergine-curry/

Bulgur, Green Bean and Lentil Salad

Servings : 2
Cook Time : 00:20 Min

Duck Breast with Braised Fennel

Servings : 2
Cook Time : 00:20 Min

Blackberry and Ginger Oat Slices

Servings : 4
Cook Time : 00:10 Min

Cauliflower and Cannellini Bean Mash

Servings : 4
Cook Time : 00:15 Min

Pork Medallions with Lentils

Servings : 2
Cook Time : 00:15 Min

Strawberry and White Chocolate Croissant Pudding

Recent Recipes

Bulgur, Green Bean and Lentil Salad

This bulgur, green bean and lentil salad is a simple,...

Recipe by Dinna |
Duck Breast with Braised Fennel

Duck and fennel are a classic pairing, and this simple...

Recipe by Dinna |
Blackberry and Ginger Oat Slices

These blackberry and ginger oat slices are naturally sweetened with...

Recipe by Wholeness |
Cauliflower and Cannellini Bean Mash

If you’re looking for a creamy alternative to mashed potatoes,...

Recipe by Dinna |