Healthy eating recipie for curries and other stuff

[LA62]

Hi

if anyone has any healthy eating /low fat recipes for curries and other stuff would be pleased if you could pass these my way

Thankyou:thumbsup:

[PMS]

Hiya, a nice simple one from weight watchers-

serves 2
200 grams beef or lamb
small onion chopped
2 tsp of mincrd garlic
1 tbl sp red curry paste or to taste
1/2 cup coconut milk (sorry light coconut milk)

brown meat and put aside
add onions, garlic and curry stirfry for a minute
reduce heat and add coconut milk
return beef to pan and rehaet gently

if you want to thicken the sauce add 1 tsp of cornflour to 1/2 tbl sp of water mix
and add to pan before you put the beef back in.
Also chicken with a green curry paste is nice; cooked in the same way.

[Mister Noodle]

We always make ours from scratch - and you can make it as low-fat as you want.

250g lean lamb, off the bone (small chunks)
1/4 onion, finely chopped
1-2 cloves of garlic, finely chopped
small piece of ginger, grated (2tsp?)
1 small tsp ground coriander (seeds)
1 small tsp ground cumin
1/8 tsp ground turmeric (an amount the size of a chickpea or so)
Chile powder to taste - I always use about a teaspoonful, but I'm seriously into chiles.
Salt to taste
Small handful of fresh coriander, chopped

Stick the lamb, onions, garlic, ginger and salt into a saucepan on a medium heat, with the lid on. If you have the lamb bones, put them in as well, as they really help the flavour. The liquid from the lamb and onions should come out after a few minutes, and be enough to cook in. If it starts to dry out, you can add a little water, but just a little. Once it's well on its way, turn the heat down to a very low simmer, and leave it to cook for 30-45 minutes.

Now add your spices, with enough water to just cover the meat. Let it cook for another ten minutes, toss in the fresh coriander and serve pretty much straight away, with plain white/jasmine rice. Makes two modest portions.

(take the bones out if you put them in, of course)

This is a bengali-style curry, and it can take a little of getting used to if you've always had the creamy indonesian/thai curries that are popular in australia. It's not thick at all - the juice is meant to be really quite watery in consistency. It's also meant to be searingly hot - be sure to put in as much chile as you can easily handle.

However, it really grows on you, and it's not chuck full of fatty coconut cream, so it's much better for you. It's light and fresh, not thick and gloopy.

If you're hungry, you can add a couple of peeled, quartered small potatoes as well, along with the spices. You need a bit more water for them to cook in, and possibly a tittle more time, of course.

I've made this all sound terribly complicated, but pull all the explanations and comments out, and it really does come down to chop, spoon, boil, eat.

[LA62]

thanks guys i shall give them a bash!:yelclap:

[happychappies]

Fry finely chopped onion,one teaspoon minced garlic and ginger until golden, add one teaspoon of ground: cumin, coriander, garam masala and salt.
Add one can of diced tomato(or mix tomato paste with 1/2 glass of water) mixing in well.
Add chopped vegetables, and let simmer.

Vegie curry ready to serve.
If you do not have a range of vegetables just make it with Potatoes. Aloo Masala
(potato curry)add frozen peas for a bit of colour.