I first went to look up a healthy curry alternative when Saturday late afternoon came around and I had one of those weekend cravings. Instead of going for a greasy takeaway I googled, then adapted and substituted.
I have also since made versions with Butternut Squash instead and as well as Carrots and Quorn-Style Chicken pieces to add extra protein.
1 Cup (c200g) Lentils
1/3 tin low fat coconut milk
100g Fresh Leaf Spinach
1 tbsp Tandoori Spice Curry Powder
1 Tbsp Mild Curry Paste
1/2 Tbsp Tumeric
1 Tbsp Sunflower Oil
1/2 Litre Vegetable Stock
2 Tbsp Tomato Puree
Boiled Rice to serve.
Calories per serving:
280 (Curry) 173 Calories (50g Brown Rice)
Fry the onion then add vegetable stock. Add rinsed lentils to boil for 15 mins. Then add carrots, tomato puree and spinach, bring to the boil again then add spices, curry paste, tomato puree and coconut milk, ensure coconut milk doesn't boil!