This is a recipe I make often - and I make it differently every time, depending on what vegetables I have to hand - or flavours I have in the cupboard. However, I always include cumin seeds (which I lightly fry in a little oil, along with the curry powder, when I'm not doing the 5:2 version) and tinned tomatoes.
Ingredients:
4g (1 teaspoon) cumin seeds - 15 cals
5g (1 teaspoon) curry powder - 8 cals
100g onion – 31 cals
250g celery - 20 cals
100g cabbage – 15 cals
150g red or green pepper - 48 cals
100g cauliflower – 31 cals
200 mushrooms – 26 cals
2 garlic cloves, peeled and crushed - 10 cals
Plus:
400g tinned tomatoes - 76 cals
10g bouillon powder – 24 cals
1 dessertspoon mushroom sauce - 15 cals
1 teaspoon mixed herbs
Freshly ground black pepper to taste
Total calories, 330 - 2 servings of 165 each
Method:
Dry fry the cumin seeds and curry powder on a low heat for a couple of minutes and then simmer the chopped veg in a little water until soft. Then add the tomatoes and flavourings.
Recently I've been adding a dessertspoon of soya sauce to my curries - gives it a deeper flavour, IMO.
If I'm eating up to my 600 calories, I'll have a baked potato with this - 72cals per 100g of raw potato.
But if I'm going for a very low calorie meal, I might have this with 100g of broccoli instead of a potato.
Here's my chilli non carne recipe. When I was fasting two days a week, I'd make the chilli for the Monday, then convert the leftovers into a curry by adding dry-fried cumin seeds and curry powder.
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