Veggie Curry Under 500 Calories!
After indulgences at the weekend I’m back to what some of my friends think is my extreme diet but actually… I don’t really mind it at all, especially when I get to eat yumminess like this. Basically I’m an all or nothing kind of gal & that’s why this, in the past, has always worked for me & hopefully still does. It’s kind of like the reverse 5/2 (diet for 5 off 2) but was doing it way before it became a thing! Diet days = as much fruit & veg as I like (they’re free if you will) – grapefruit for breakfast & raw veggies for lunch (after apple cider vinegar with every meal) then in the evening I have a meal which is no more than 500 calories. You absolutely can be full & repleat on this diet, you just have to choose well. This veggie curry (portion size is about 2 of my hands – ample) with 2 chapati this size comes in at under & it IS YUM!
VEGGIE CURRY & CHAPATTI RECIPE:
CURRY INGREDIENTS: 1 small cauliflower cut into florets, 1 big carrot peeled & sliced, 1 big red onion chopped, 3 garlic cloves peeled & grated, 2 medium potatoes peeled & cubed, 1 tbsp of tomato puree, 1 tin tomatoes, 1 tin drained chickpeas, 600ml veggie stock, handful of spinach, mustard seeds, tumeric, curry powder & garam masala – Olive oil to cook & salt to season.
METHOD: heat a little oil until hot then add the onion & garlic to fry for couple of minutes before adding all the spices (to how you like – I give a good shake of each). Fry for 2 mins more then add all veggies for another couple before adding tomato puree, tomatoes, chickpeas & stock. Simmer for 15 mins while making chapati then add spinach to wilt & serve. . .
CHAPATTI INGREDIENTS: 75g wholemeal flour, 75g plain flour, 85ml warm water, 1tsp salt, 1tbsp olive oil.
METHOD: Mix ingredients in a bowl with hands until dough is formed, knead on a floured board for a few mins. Divide into 4 balls & roll thinly. Heat a saucepan, when hot dry fry each chapati on either side until it bubbles (about 30 secs) – DONE!
TIP: Make double & freeze (curry & dough)