A chef has shared a delicious curry recipe that’s under 400 calories per serving and perfect for winter weight loss goals.
With the New Year practically on our doorstep, countless Brits are already scribbling down their resolutions for 2024. Shedding a few pounds typically tops the list, as people gear up to kickstart the year feeling fab and fighting fit. But here’s the kicker – you don’t have to wave goodbye to your go-to comfort grub to eat healthily.
Let’s face it, nobody’s craving a sad bowl of leaves when it’s freezing outside. Enter a culinary lifesaver from the pros at Good Food: a knockout low-calorie curry that swaps chicken for a humble veggie and tastes absolutely banging.
They explained: “With spinach and sweet potato, it boasts two of your five-a-day, and it’s under 400 calories.”
How to make sweet potato curry
This cracking recipe from Good Food needs just 15 minutes of prep and 45 minutes on the hob. Or, if you fancy something quicker, check out Gordon Ramsay’s speedy one-pot chicken curry that’s table-ready in 10 minutes flat.
Ingredients
- One tablespoon of coconut oil
- One onion
- Two garlic cloves
- One small piece of ginger
- Three tablespoons of Thai red curry paste
- One tablespoon of smooth peanut butter
- 500g of sweet potato
- 400ml can of coconut milk
- 200g bag of spinach
- One lime
- cooked rice (optional)
- Dry roasted peanuts (optional)
Method
Kick things off by melting a tablespoon of coconut oil in a pan over medium heat, then chuck in your chopped onion and soften it down.
Follow up with grated garlic cloves and some grated ginger, cooking until the kitchen smells gorgeous.
Chuck in three tablespoons of Thai red curry paste, one tablespoon of peanut butter, sweet potato chunks, 400ml of coconut milk, and 200ml of water.
Get it bubbling, then let it simmer without a lid for 25-30 minutes until the sweet potato’s gone tender. Finally, stir through 200g of spinach and a squeeze of lime juice.
Lavishly season your curry and dish it up on a mound of fluffy rice.
For an added bite, the chef suggests a scattering of dry-roasted peanuts.
