Easy Indian Curry for Weight Loss
This easy-to-make curry is packed with flavour, high in fibre to keep you full, and low in fat!
Takes 20 minutes
Serves
Ingredients
- 1 onion
- 2 cloves garlic
- 1- inch cube fresh ginger
- 400 ml veg stock
- 1 x 400ml tin chopped tomatoes
- 100 g baby spinach
- 2 x 400g tins chickpeas
- 1 cinnamon stick
- 1 tbsp cumin seeds
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tbsp tamari or soy sauce
- ½ tsp ground black pepper
- Juice of ½ lemon
- 1 red pepper
- 1 red chilli finely sliced for garnish (optional for extra heat)
- 2 tbsp gram flour or flour of choice
Instructions
- Peel and finely dice the onion, garlic, and ginger. Drain the tins of chickpeas and slice the red pepper, removing the seeds.
- Heat a wide-bottomed non-stick pan on high heat. Once hot, reduce to medium heat.
- Add the diced onion and ginger to the pan and fry for 2-3 minutes until they begin to brown. If they start to stick, add a couple of tablespoons of water to deglaze the pan.
- Add the cumin seeds, garlic, red pepper, and 1 tsp salt. Fry for another 2 minutes until the pepper softens.
- Add the turmeric, garam masala, cinnamon stick, and black pepper. Cook for 1 minute to toast the spices.
- Add the veg stock, tamari, and chopped tomatoes. Bring to a boil, then add the baby spinach and stir well.
- Sift in the gram flour and mix through.
- Garnish with finely sliced chilli and a squeeze of lemon juice.
- Serve with toasted pitta bread or your favourite grain.
Notes
Beat the bloat: Replace the garlic and onion with the green part of a leek for a digestion-friendly option.