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.
I am always looking for healthier options but without compromise on flavour so I decided to try Chickpea flour to make my Chapati’s. This recipe was so much better than my traditional one, so much more flavour and healthier too. These Chapati’s are much lighter on the tummy too. Chickpea Flour or known as Gram Flour or Besan is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Dietary Fiber & Magnesium.
100g Gram Flour
100g Plain Flour
1 tsp salt
1 tsp olive oil
Mix the flours & salt together, then slowly add in the milk then the olive oil and bring together to a soft dough. Wrap in cling film and allow to rest at room temperature for about 30 minutes.
To bake, heat a little olive oil in a hot pan. Cut the dough into six equal sections and roll out with a rolling pin. Place into the pan a cook until you see the bubbles appear then flip over to the other side and cook for a further minute. If you are like my other half and like it a bit well done, keep your pan on a very high heat. (Beware the smokey room…lol!)
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!
Oh WOW! This dish is super tasty, if you love Pies and you love Curries, you will absolutely love this. This came from my PON Everyday light Cookbook, so lower in calories too at just 400 per serving. The Sweet Potato Topping adds that extra flavour for perfection. This would be a good batch cook meal too.
Place the potatoes into a pan of water and bring to boil, then simmer for 20 minutes until tender.
Meanwhile, spray some oil in a pan and brown the mince. Add the onion, pepper, carrot and cook for a few minutes. Add in the ginger, garlic, curry powder & tomato puree and mix. Then add the stock and bring to the boil, then reduce to a simmer and cook uncovered for about 15-20 minutes until sauce has thickened.
Once potatoes are cooked, drain and mash with the turmeric and season.
Once mince has cooked stir through the frozen peas and place into an ovenproof dish, allow to cool slightly. Once cooled spread the mash potatoes on top and fluff up with a fork. Bake in the oven for about 30 minutes. If you have a browning setting on your oven, place under grill and brown for a couple of minutes. (add that extra crunch)
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.