Who doesn’t love a Curry? Especially when it’s a healthier version. This Curry came about when I was trying to use up leftover Almond Milk, nutritionally, store-bought almond milk (like Alpro or Almond Breeze) is a low-calorie product with about 56 calories per 100ml. It’s typically low in fat, with just 1.5g per 100g – all of which is largely unsaturated fat.
This Curry is a great family curry as its low in spice but with great flavour. It’s also great if you love batch cooking as you can make a hug pot and freeze into portions.
2 Chicken Breasts – cut into chunks
1 tbsp olive oil
Salt & Pepper
1 tbsp Tomato Paste
300ml Almond Milk
1/2 tsp ground cinnamon
1 tsp Chilli powder
Handful of Cauliflower Florets (I used frozen)
Handful of Peas (I used frozen)
Curry Paste (see below)
1 tsp garlic granules
1 tsp ground ginger
1/2 tsp ground turmeric
1 tsp gram masala
Mix all the Curry Paste ingredients into a blender and mix until you get a smooth paste.
Heat a little oil in a pan on medium to high heat, add chicken, season and brown.
Add the Curry paste to the pan and heat through for about 2 minutes.
Next add the tomato paste, almond milk, cinnamon and chilli powder and mix through.
Reduce the heat, cover and simmer on low for about 1 hour. 15 minutes before serving add in the cauliflower & peas, mix through and cook for remaining time.
Another great recipe from PON book, we are loving our curries at the moment, must be all this rainy weather we are getting thats putting us in the mood…lol! After all, who doesn’t love a good curry?
There is nothing better than a homemade Curry, fresh ingredients, good scottish beef and making from scratch you can save on those extra calories to make it a guilt free Curry. This little Curry is only 200 calories per serving. (add on 50g cooked brown rice to serve, still brings it to under 500 calories) Yummy!
1 Red onion, diced
1 tsp garlic granules (or 1 clove peeled and diced)
1 tbsp Curry Powder
1 tbsp Tomato Puree
400ml Beef Stock
230g Butternut Squash, diced
300g Scottish Beef Mince
Fresh Coriander, chopped
Salt & Pepper to taste
Lightly oil a saucepan and add the onion, cook until browned. Add in the garlic and curry powder and stir, add in the tomato puree, stir then add in the stock. Add the butternut squash and bring to the boil then simmer for about 20 minutes until squash has softened.
To make the meatballs, put the mince & coriander in a bowl then season with salt & pepper, mix together and then divide and roll into small balls. I got 10 out of mine.
Spray a pan with a little oil and brown the meatballs. Set aside.
Once butternut squash is ready, blitz with a hand blender to make a smooth sauce. Place the meatballs into the sauce and warm through for a few minutes. Remove and serve with a sprinkle of fresh coriander. Yum!
This is my best homemade curry yet! (as said by my partner) I have to admit this was very delicious. I do surprise myself sometimes with my combinations out of a hat…lol! We had just come back from a mini hike nearby so we were pretty hungry, the weather was scorching (now scorching in Scotland is about 21 deg of sunshine…lol!), we fancied something light and refreshing. Looking in my cupboards & fridge, I had coconut milk, chicken and spinach to use up, so a wee light curry it was. Perfect with a light beer too!
2 small or 1.5 large chicken breasts – chopped into bitesize pieces
1 jar roasted red peppers
1 can coconut milk (full fat for more flavour)
1 tbsp harissa paste
1 red onion chopped
1 tsp curry powder
100g Spinach – I chopped finely
Seasoning (salt & pepper)
Using a food processor, blend the roasted red peppers with the harissa paste and coconut milk until smooth.
2. In a pan heat a little oil, season the chicken and fry until browned. Then add the onion and cook for about 3-4 minutes. Add the curry powder and mix.
3. Pour in the Sauce mix and cook for about 10 minutes on a medium to high heat.
4. Add in the chopped spinach and mix through cooking for about 2 minutes.
5. If the sauce is still to thin, bring heat up to a slight boil to help thicken the sauce.
6. Serve with some brown rice or naan bread. I cooked some rice and added it to the pan mixture and mixed though.
This dish could be made vegan and gluten free by adding chickpeas instead of chicken and serving on its own.
A bit of Meal prepping today while I have some time. I have been doing this for a few weeks now and have found it to be very beneficial to us. Sometimes I don’t get in till late from work and its always nice to have a healthy dinner ready for you. Also it means the 1/2 hour I save on making dinner means I can get some exercise in…..no excuses now.
Makes 4 Servings
1 tsp Ginger powder or 1″ piece fresh ginger minced
2 garlic gloves – minced
1 yellow onion – diced
2 tbsp Harissa Paste
Florets from 1 Caulifower
2 x 400g Chickpeas, drained
1 x 400g coconut milk
300ml vegetable stock
200g baby spinach
Salt & pepper to taste
Heat a little oil in a large pan, add the garlic, ginger and onions and fry until softened.
Add the Harissa Paste and coat the onions. Add in the Cauliflower and mix until coated.
Pour in chickpeas, vegetable stock & coconut milk with seasoning and mix through, bring to the boil then simmer and cook covered for about 25-30 minutes until cauliflower has softened.
Add the spinach and mix through, cook for a further minute or until spinach is wilted. Remove from heat and either serve or allow to cool before freezing.
Serve with some Bulgur wheat or rice for a filling meal.
I recently purchased a new cookbook by Pinch of Nom, I loved their last one so had to get their new one. This is a recipe from their Fakeaway options and at under 400 calories per serving it is definitely my new takeaway at home. Super tasty no compromise on flavour at all. I served with a little Basmati and Wild Rice along with my homemade Sweet Potato Roti, a perfect Saturday night home takeaway.
Makes 2 Servings
2 Chicken Breasts – cut into small chunks
1 red onion – diced
1 garlic clove – grated
1 cm piece of ginger – grated
1 tsp chilli flakes or 1 red chilli- diced
1 tsp curry powder**
1 tsp mixed spice**
**(I used this as an alternative to gram masala as I didn’t have any)
1 tsp cumin
1 tsp ground coriander
1 x 400g tin tomatoes
100ml chicken stock – 1 stock cube
1 red pepper – diced
1 tbsp chopped fresh coriander to serve.
Heat a little low fat spray oil in a fry pan on medium heat
Brown the onion, garlic, chilli and ginger together for a few minutes
Add the chicken and brown all over.
Next add in the curry powder, cumin, mixed spice, ground coriander and mix through until coated.
Add in the tin tomatoes, red pepper and stock and bring to the boil then reduce and cook on a low heat for about 15 minutes lid on, then 15 minutes with lid off to help thicken the sauce slightly.
In a bid to get more vegetables into our diet, this little Tagine was simply super tasty and super healthy. One pot cooking too so nice & easy. I do love Moroccan flavours. Idea came from a recipe from PON and as usual I added and took out bits to suit my own tastes. Delicious!!!
Low calorie spray
1 Large carrot, cut into chunks
200g Turnip (swede), peeled and cut into chunks
2 large parsnips, peeled and cut into chunks
6 shallots – peeled and cut into wedges
1 red pepper, cut into wedges
200g peeled and deseeded butternut squash, cut into chunks
I’ve had an Indian Superfood Cookbook for ages but for some reason never actually attempted to make anything from it. So today was that day it got opened. I wish I had opened it up sooner, this dish was super tasty and full of good antioxidants. I served it with a chickpea chapati, made from my original Chapati recipe, I changed the plain flour for Gram Flour.
2 tbsp olive oil
2 tsp ground cardamom
2 tsp ground cumin
1 tsp salt
1 onion, sliced thinly
1 tsp garlic granules
1 tsp turmeric
1 tsp gram masala
1 400g can chopped tomatoes
1 tbsp grated fresh ginger
2-3 chillies chopped or 1 tsp chilli flakes
250g scottish beef mince
225g can of chickpeas
Small handful of Fresh coriander to serve.
Heat the oil in a large fry pan
Add in the onions with the cardamom, cumin, garlic, ginger, salt, turmeric, gram masala & chillies. Cook until onions are slightly browned and softened.
Add in half of the tin tomatoes and cook for about 10 minutes or until the excess juices have dried off.
Add in the mince, mix well and cook until mince has browned all over, about 5 minutes.
Add in the remaining tomatoes & chickpeas, bring to the boil, cover & simmer for about 30 minutes. If the consistancey is too thick just add a little water.