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Low-cal cauliflower and aubergine curry

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.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 2 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 15 squirts of oil spray 15 Kcal
  • 50 g red onion 17.5 Kcal
  • 250 g mushrooms 55 Kcal
  • 5 g chopped chilli pepper 2 Kcal
  • 5 g garlic 7 Kcal
  • 200 g aubergine 50 Kcal
  • 200 g cauliflower florets 50 Kcal
  • 50 g 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

Method
 

  1. Finely chop the onion, dice the pepper and aubergine. Cut the mushrooms in half. Chop the chilli and garlic.
  2. 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.
  3. 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.)
  4. Bring to the boil then gently simmer for 25-30 minutes over low heat, until the veggies are tender and the sauce has thickened.
  5. Taste, season with salt to your liking.