Low Fat Low Cal Indian Vegetable Curry Food

LOW-FAT, LOW-CAL INDIAN VEGETABLE CURRY

Low-Fat, Low-Cal Indian Vegetable Curry image

warm, rich flavor & is very filling! Each serving provides 2.2 portions of your 5-a-day fruit and veg, and is vegetarian friendly. per serving: 117cal, 4.6g fat, 3.6g protein, 16.1 carb, 3.8g fiber

Provided by dolphyn722

Categories Curries

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons water
1 tablespoon vegetable bouillon granules
2 garlic cloves, crushed
1 medium onion, finely chopped
1 small apple, peeled cored and diced
1 teaspoon chili powder
1 teaspoon ground ginger
1 teaspoon turmeric powder
100 g green beans, sliced
200 g cauliflower, broken into small florets
100 g carrots, sliced
100 g potatoes, diced
300 ml water
1 teaspoon tomato puree
20 g sultanas
1 pinch salt

Steps:

Mix water & bouillon, heat in a large pan and stir fry garlic, onion, and apple for 5 minutes.
Add chili, ginger & turmeric and continue to stir fry gently for a further minute.
Add green beans, cauliflower, carrots and potatoes plus 300 ml water.
Stir in tomato puree, sultanas and a pinch of salt. Bring to the boil, reduce heat, cover and simmer for 35 - 40 minutes.

Nutrition Facts : Calories 204.2, Fat 0.9, SaturatedFat 0.2, Sodium 179.8, Carbohydrate 48.2, Fiber 10.6, Sugar 20.6, Protein 6.1

LOW-FAT CHICKEN CURRY

Low-Fat Chicken Curry image

This is really delicious, cheap and easy to make and best of all, low fat and low calorie (the chicken is really the only ingredient with a significant calorie count) Serve with plain boiled rice for dieters and add hot buttered fluffy naan bread for the foodies!! I don't pretend to claim that this is an authentic Indian recipe, I just like to eat it and so do my friends!

Provided by LC69414

Categories Curries

Time 1h10m

Yield 2-3 serving(s)

Number Of Ingredients 12

Ingredients

2 boneless skinless chicken breasts, cut into cubes
1 large onion, sliced into strips
1 green capsicum, sliced into strips
1 red capsicum, sliced into strips
2 tablespoons garam masala powder
1 teaspoon dried chili pepper flakes (or chopped fresh chili pepper to taste)
2 garlic cloves, crushed
2 (14 1/2 ounce) cans chopped tomatoes
salt
pepper
lemon juice
cooking spray or oil

Steps:

Fry the chicken in a non-stick large frying pan or wok.
When the chicken is nearly cooked, add the onion, peppers, garam masala, garlic, and chili and stir-fry for a few minutes Now add the tomatoes, salt and pepper and a dash of lemon juice.
Bring to the boil then simmer very slowly for an hour or so- you want the sauce to reduce by half to give a thick consistency and concentrated flavour.

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