Hands up whose skint? My purse strings are more than taut and I still have a couple of days before my bank account receives some funds – so it’s time for a Bariatric Budget Busting recipe. You might find yourself in the same situation or just want a veggie recipe that’s still high in protein and has 3 of your 5 a day.
This flavoursome veggie curry is easy to make and is great served as it is or
can be made a little heartier with a side serving of quinoa, bulgur wheat or rice. Mango chutney, poppadoms and naan bread make for a real feast but do increase the fat and carbs considerably so go easy ….
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CAULIFLOWER, SWEET POTATO AND CHICKPEA CURRY
low-fat cooking spray or mist
1 large onion, finely chopped
350 g/12 oz cauliflower florets
3 tbsp tikka curry paste
350 g/12 oz sweet potatoes, peeled and cut into 2 cm/¾ inch cubes
1 tbsp raisins
500 ml/2 cups vegetable stock/bouillon
400 g/14 oz can chopped tomatoes
juice of ½ lemon
400 g/14 oz can chickpeas, drained and rinsed
115 g/4 oz pack baby spinach
salt and freshly ground black pepper
25 g/¼ cup toasted flaked almonds (optional)
- Generously spritz a large pan with low-fat oil or mist. Heat, add the onion and cauliflower and cook for 6-8 minutes until starting to turn golden and soften.
- Stir in the curry paste and cook for 1 minute.
- Stir in the sweet potatoes, raisins, stock/bouillon and chopped tomatoes. Cover and cook gently for 15-20 minutes, stirring occasionally, until the cauliflower is tender and the sauce is thickened.
- Stir in the lemon juice, chickpeas, spinach and salt and pepper to taste. Cook for a further 2-3 minutes.
- Scatter over the flaked almonds to serve if used.
WLS PORTION: ½
V suitable for Vegetarians
CALORIES PER PORTION: 250 (without almonds)
Image courtesy of waitrose.com