Go Back

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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 2 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 125 g Leek 28 Kcal
  • 250 g Mushrooms 33 Kcal
  • 300 g courgette 54 Kcal
  • 15 oil squirts 15Kcal
  • 7 g garlic 10 Kcal
  • 65 g Carrot 55 Kcal
  • 1 tinned tomatoes 100 Kcal
  • 100 g Spinach 29 Kcal
  • Spice mixture 25Kcal:
  • 1 tsp cumin powder
  • 1 tsp ground coriander
  • ¼ tsp chilli powder
  • ½ tsp ground ginger
  • ½ tsp black pepper
  • ½ tsp salt
  • ½ tsp paprika
  • ½ tsp garam masala

Method
 

  1. Finely slice the leek & garlic. Roughly chop the courgette, carrot and mushrooms.
  2. 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.
  3. Meanwhile mix the spices.
  4. When the vegetables are tender, add the spices, stir for a minute, then add the tomatoes and enough water to cover them.
  5. Bring to the boil and gently simmer over low heat for 20 minutes, or until the sauce has thickened.
  6. Stir in the spinach, put the lid on and turn off the heat. Let it rest for 5 minutes.
  7. Serve warm.