Well we were supposed to start our diets in January, then February, now it’s the end of March and the post-Xmas tummy spread has turned into the Spring paunch. Having decided that I want to lose 2 stone for my graduation in July and Gerry wants to lose a stone so he can fit into his banana hammocks for our holiday in August we are starting on a healthy eating plan. I’m not going to call it a diet because there is no way my brain would get on board with that – mention joining Weight Watchers and you’ll see me eat a 100g bar of Dairy Milk in one go in protest. I really don’t like the idea of depriving myself, I don’t mind depriving Gerry but then I’m a bit sick and twisted like that. So I intend to lose 2 stone by eating food that I enjoy and by not giving up the foods I love. This week I’m giving curry, a dish that can be notoriously high in calories and fat, a health overhaul. My version is low cal, chock full of lovely veg and with loads of spices to give it flavour and a bit of zing so you won’t even know you are eating healthy. I served it with mini naan and low-fat yoghurt mixed with chilli, mustard seeds, curry leaves and cucumber.
Vegetable & Chickpea Curry
Serves 4
- 2tbsp groundnut oil
- 1 onion finely chopped
- 3 garlic cloves – peeled
- 2cm ginger – peeled
- 1tsp cumin seeds
- 1tsp ground cumin
- 2tsp ground coriander
- ¼ tsp cayenne pepper
- 2 tomatoes – finely chopped
- 2 large potatoes – chopped into 2cm cubes
- 2 large carrots – chopped into 2 cm slices
- 2 parsnips – chopped into 2cm pieces
- 750ml vegetable stock
- 3tbsp red lentils
- 400g tin chickpeas – drained and rinsed
- 150g dwarf beans – chopped into 2cm pieces
Method
In a processor mix together the ginger and garlic so they form a puree.
In a large pot heat the oil, add the onion and fry on a high heat until just beginning to brown.
Add the garlic and ginger paste reduce the heat to medium and stir for 2 minutes.
Add the cumin seeds, stir for 30 seconds, add the ground cumin, cayenne pepper and ground coriander, stir for 30-45 seconds. If the mixture is too dry add 1tbsp water.
Stir in the tomatoes and leave to simmer on a low heat for five minutes.
Add the potatoes, carrots and parsnips, mix well until the vegetables are coated in the masala mix. Add the stock, cover the pot and simmer for 30 minutes.
Stir in the lentils and chickpeas, leave pot uncovered and cook for 10 minutes.
Add the dwarf beans, cook for a further 10 minutes.
Serve with spicy yoghurt and naan.
The Recipe Queen 