That's reminded me - the nigella seeds taste better raw! Last time I made a batch for yogurt to accompany curry I had to throw the whole toasted batch away. Do toast the cumin seeds though, or just use nigella seeds.
98 calories eh B&W You could eat it with some dhal too. yum yum.
300 calories per serving Serves 2 (6 meatballs each)
1 tsp olive oil or frylight (can omit 20 cals per portion if not using olive oil) 1 large white onion, chopped 2 cloves garlic, chopped generous sprinkle of favourite dried herbs small sprinkle of chilli flakes or chopped fresh chilli to your taste 1 pack 12 venison meatballs - I used these 1 tsp marigold bouillon or stock cube
Heat the oil in a heavy based frying pan and add in the onion, garlic, herbs and chilli. Cook gently on a low heat for 15-20 minutes - this stage is important as it brings out the sweetness of the onions and adds a depth of flavour to the dish. Once the onion mix is soft turn up the heat and add in the meatballs, brown them for 2 to 4 minutes then add in the tin of tomatoes and bouillon powder/stock cube. Let it bubble for a few minutes then turn the heat down and simmer for as long as you can wait. If the mixture is starting to dry out do add a little water - I added tablespoon of chicken stock I happened to have in the fridge. The sauce should be thick and unctuous on serving not liquidy.
Serve with salad or veg (not included in the calorie count above)
I'm sure it would work well with turkey meatballs too.
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Vietnamese Chicken curry - note, can be done in slow cooker - 250 cals per portion. Have with veg on FD, add rice on NFD. Serves 4 (but could easily halve quantities):
4tsp sunflower oil 12 spring onions, shredded 2 cloves of garlic, finely chopped or crushed 500 g cubed skinless chicken breast 2tsp ground turmeric 1tsp ground ginger 1tsp ground cumin 1 stick lemon grass, finely chopped (I didn't have any, used easy lemongrass paste and a bit less oil to fry in) 2 green chillis, deseeded and finely chopped 1 tin light coconut milk
Heat the oil medium-hot in large frying pan or wok. Fry onions, garlic and chicken for 3 minutes. Add the spices and fry for another couple of minutes. Transfer to a casserole dish or slow cooker, add the coconut milk - if the chicken isn't covered add a little water. Cook at 140C for 2 hours or 5 hours in slow cooker on low.
The Times on Satuday had a good pull-out section of 100 cal snacks and 400 cal main meals. Now, it was part of a feature on Varady and her every other day approach, but the recipes are still viable. I'm trying teh courgette and chorizo tomaot dish tonight.
Haven't read all the thread, and I'm a newbie to this, but I had the following for lunch today and I think it came in at 80 cals: Miso soup sachet Half a pack of diet noodles A third of a tin of tuna
Tbh it could have done with some more flavour (ginger perhaps?), and I think next time I'd chuck some carrots in too, but it was ok. Trying the butternut squash/sweet potato stew tonight, but with couscous as we don't have bulgar wheat!