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LighterLife low calorie recipe: Butternut squash and vegetable curry

February 7, 2014 - Recipes

IButternut Squash & Veg Curryn this delicately scented low calorie curry recipe, the butternut squash is flavoured with a selection of aromatic spices and cooked gently until tender. You can make this dish as hot or as mild as you wish. The spicy yoghurt accompaniment has an extremely cooling effect.

Preparation: 15 minutes
Cooking: 25 minutes
Serves: 2
Per serving:
361 kcal
18g protein
59g carbs
8g fat

Ingredients

Method

  1. Put 2 tablespoons stock in a hot saucepan. Add the red onion, garlic and spices and heat gently, stirring well, for 5 minutes. Add the squash, carrot and chickpeas with 200ml (7fl oz) stock, and cook over a low heat for about 10 minutes, until the vegetables are just tender.
  2. Add the red pepper and cauliflower with the rest of the stock and cook for another 10 minutes or so, until all the vegetables are tender.
  3. Meanwhile, cook the brown rice in a saucepan with 200ml (7fl oz) boiling water for about 15 minutes or until tender. Drain well.
  4. Spoon the rice on to two serving plates, top with the curry and garnish with chopped coriander.
  5. Add a pinch of ground cumin and a grinding of black pepper to the yoghurt and serve with the curry.

Tips

This recipe is suitable for clients on LighterLife Management, but not for those on LighterLife Lite.