5-2 Diet Made to Measure Vegetable Curry
London Unattached
London Unattached
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Ingredients

  • Curry Base
  • 1 medium Carrot
  • 1 medium Onion
  • 1 can Tomatoes
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Coriander
  • 1 piece
  • 1/2 teaspoon
  • 1/2 teaspoon Chilli
  • 1/2 teaspoon
  • 1 piece Ginger
  • 2 cloves Garlic
  • 1 cal oil
  • 1 handful Fresh Coriander
  • 1/2 Lemon
  • 500 g Carrots
  • 2 tablespoons Coconut milk
  • Curry Base
  • Me
  • Cooking
  • 79 calories per portion. Adding coconut milk will add 20-30 calories but make the dish richer and creamier. And the calorie count of the final curry will depend then upon your mix of vegetables. It should be perfectly possible though to put together 250g of mixed vegetables for 100-150 calories If you were really trying to eat a low calorie meal, you could simply stick to the low calorie vegetables and have a large portion of curry for about 150 calories in total! With the vegetable mix I used, I had enough calories left to add in a little quinoa from Quinola, an ethical importer of award wining organic peruvian quinoa . That was another sample I was sent last week, and a lovely addition to the dish which helped make it even more filling! I’ll write some more about quinoa and Quinola in particular once I’ve experimented a little more. Mine with a small helping of quinoa (30g uncooked or about 50g cooked) comes in at 300 calories, but that was enough for two bowlfuls and I really did feel full!

Instructions

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