1/2 teaspoon Cumin (Ground in a pestle and mortar)
1/2 teaspoon Coriander Seed (Ground in a pestle and mortar)
1 piece Cinnamon (Ground in a pestle and mortar)
1/2 teaspoon Tumeric
1/2 teaspoon Chilli powder
1/2 teaspoon Paprika
1 piece Ginger
2 cloves Garlic (finely chopped)
1 teaspoon Garam Masala
3-4 shots 1cal oil
1 handful Fresh Coriander
500g Carrots/parsnips/turnips/onion/celeriac (Chopped into chunks. You can also use broccolli, cauliflower, celery)
2 tablespoons Coconut milk
Slice the onion finely and peel and dice the carrot
Spray a heavy based pan with 1 cal and add in the dry spices
heat over a medium heat for a minute before adding in the onion, garlic, ginger and carrot. Stir well and cook over a low heat till the onion is translucent
Add in the tinned tomatoes and the juice of the lemon and cook for 15 - 20 minutes over a low heat until the carrot and onion is completely soft. Then stir through the fresh coriander and blitz with a hand blender and check the seasoning, adding salt and more chilli as necessary. This makes enough for two portions of curry, so if you are cooking just for yourself, remove half and either freeze or put in the fridge. You will also only need 250g of roasted vegetables for one person.
Put all the slow cooking vegetables onto a non-stick baking tray and spray with 1 cal
Roast in the oven at 160 for about 20 minutes, adding in the soft vegetables (cauliflower, brocolli etc) for the last 5 minutes.
Stir the vegetables and the coconut milk (if you are using it) into half the curry sauce and heat gently for 5-8 minutes
Serve with rice, quinoa or just by itself depending on your personal taste and calorie count!
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