Looking for a healthy curry recipe

Discussion in 'Recipes' started by FifeJill, 23 August 2009 Social URL.

  1. FifeJill

    FifeJill Member

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    Does anyone have a tried and tested healthy curry recipe - also any rice and chickpea based recipes would be great - ta
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  3. pandapeepers

    pandapeepers Member

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    Might sound strange but I've recently discovered curried bananas after looking up recipes when I needed to use some up and if you like fruity savoury it's truly delicious! I always do mine with onions and mushrooms on brown rice or cous cous.
  4. Tyraboots

    Tyraboots Full Member

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    4 chicken breasts chopped into small pieces.
    Marinate them in Pataks tikka masala paste. (not sauce)

    Using a table spoon of oil fry the following,
    3 medium onions
    bunch of coriander chopped small
    thumb sized piece of grated ginger
    3 medium red chillis (seeds removed)

    As the stuff is frying, instead of adding more oil, add water make it into a sloppy soup like consistancy until it is all soft. Put this into a blender until it is a paste.

    Add the chicken.

    Pour in a can of chopped tomatoes and a can of coconut milk.
    Bring to the boil, then simmer until chicken is cook, approx 1 hour.
    gingernutter and Mini like this.
  5. losemenow

    losemenow Full Member

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    ive made this loads of times and it always goes down a treat.

    you will need

    1 onions
    a few cloves of garlic (anywhere from 1-4 depending on how much you like garlic!:) )
    a drop of orange juice
    a tablespoon of honey
    some curry powder (i use a teaspoon)
    some chilli (i use just under half a teaspoon)
    cube vegtable/ chicken stock
    1 tin of tomatoes
    teaspoon of coriander

    firstly grate the onion and the garlic beforehand

    right in a pan put some 1 cup of hot water
    add some vegtable stock and let it dissolve
    next add the onion and garlic
    stir this
    then add the orange juice, the chilli and the curry powder
    stir in the chopped tomotoes and let everything simmer for a few minutes
    before finishing stir in a spoon of honey
    add the coriander and simmer for a few more minutes

    you can add veg/ meat or both in and serve with rice.

    i love it, and its a fairly rough recipe so you dont have to be too precise,if you want it spicy add more spices etc and if you dont like it too sweet reduce the honey and orange juice. you should get two to three servings from the above recipe. also im not too sure on the water amount as its been a while since i made it but you should know yourself with the consistency if you need to add more.

    sometimes whats nice also is when youve it all made with veg and all, when serving, put a spoon of natural yogurt on top of your dish(i dont mix it in to the sauce) it goes really well

    hope you enjoy x
    Mini likes this.
  6. borntofly

    borntofly In it to win it.

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    I often make tomato based curry - but use a small amount of curry paste, and more dried herbs and spices to cut down on the fat.

    If I'm feeling particularly good, I have it with Quorn "chisken" and low carb cauliflower "rice". Can have a good tasting curry for under 400 cals and less than 15 grams of carbs.
  7. CrazyBrit

    CrazyBrit Silver Member

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    There's an excellent biryani recipe in the Slimming World Curry Feast cookbook, available from all good amazon.co.uk's :)
  8. Liannioso

    Liannioso Silver Member

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    May say strange but don't knock it till you've tried it.

    This is enough for me and my boyfriend:

    1 x chicken breast
    tin of mushy peas
    tin of chopped tomatoes
    1 x onion
    1 x tablespoon of curry powder.

    Fry onions in fry light until translucent and add the chicken and cook till browned or just seared if you prefer, the goes in the tinned tomatoes curry powder and stir in the mushy peas. I cook it on a low heat for around 15 mins and carry on stirring. It's really quite tasty and filling!
  9. Just Peachy

    Just Peachy Slowly But Surely

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    Well I've been watching Gordon's (Ramsay) Great Escape where he goes to India and tries to make proper Indian food and it's so great. I'm a real fan of his and Indian food's probably my favourite. Anyway, if you go on www.4od.com you can watch the episodes but there's also recipes such as butter chicken and all the other good ones. He usually makes really sensible food and if there's something you can't have then you can replace it with something else. It's bound to be delicious and flavourful :)
  10. chrissie2108

    chrissie2108 Full Member

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    This is for four but I just halved it.
    1 tbsp sunflower oil
    1 onion, chopped
    400g frozen raw peeled prawns defrosted (I just used normal king prawns and they were fine)
    2tbsp Korma curry paste
    3tbsp ground almonds
    Handful fresh coriander
    Boiled rice, to serve

    Head oil in frying pan, fry onions until lightly coloured, add prawns and stir in curry paste.
    add 1/4 pint water and ground almonds. Simmer for 2-3 minutes or until sauce has thickened.
    Scatter with coriander and serve with rice

    Yum :)

    Per serving 188 calories, protien 21g, Carbs 4g, Fat 10g, Sat Fat 1g, Fibre 1g, Sugar 2g, Salt 0.8g
  11. Crumble

    Crumble One day at a time

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    Some great ideas.

    How does the curried banana go? I love the sound of that and have heaps of coucous I need to find uses for.
  12. RachelN76

    RachelN76 Full Member

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    I do a chickpea and spinach moroccan thingy. And i usually serve that with rice. I love it because it's all storecupboard ingredients.

    1 onion, chopped
    2 cloves garlic, chopped
    1 can chopped tomatoes
    0.5tsp cumin
    0.25tsp ground ginger
    0.25tsp ground coriander (add some fresh as well if you have it)
    1 can chickpeas
    150g spinach (I use the frozen stuff that comes in blocks, and it's usually about 6 blocks)

    Fry the onion in a tiny bit of oil, or in a bit of water, just to soften it.
    Add the cumin and garlic and cook for 1 min
    Add the rest of the spices and mix well.
    Stir in the tomatoes, chickpeas (drained) and spinach.
    Season, and simmer for 20mins.
    If it seems a little dry, add up to 150ml veg stock (but I find it too watery when i do this).

    It's great served with rice or couscous.
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