Recipe ideas please

[RemusLupinsBiggestGroupie]

Any ideas for a good veggie curry that would be okay on fast days please? No tinned tomatoes though. I usually use coconut milk but think that would be too high fat.

[RemusLupinsBiggestGroupie]

Nobody? :(

[Breadandwine]

Hi Remus

Loads of ideas on here!

and here's my own veggie curry.

Leave out the tomatoes - they're just an optional extra.

About getting no response - they're all over on the main thread. Come and join in, you'll be more than welcome!

[frenchfancy]

To save you looking through the recipe thread, this is my favourite fast day curry:

Butternut squash curry

Serves four.

2 tbsp sunflower oil
3 onions, peeled, halved and thinly sliced
Salt and freshly ground black pepper
4 garlic cloves, peeled and thinly sliced
2 tsp finely grated fresh ginger
1 small green chilli, halved, deseeded and thinly sliced
2 tsp ground coriander
2 tsp ground cumin
2 tsp garam masala
1 butternut squash, peeled, deseeded and cut into 2cm chunks
100g red lentils, rinsed
About 700ml vegetable stock
400g tinned plum tomatoes
1 big handful fresh coriander, tough stalks removed, leaves chopped

Heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add the onions and sauté with a pinch of salt until softened and turning golden, stirring frequently, about 15 minutes. Add the garlic, ginger and green chilli, and cook, stirring, for about five minutes. Add the ground coriander, cumin and garam masala, stir for a minute, then toss in the cubes of squash and lentils, and stir until well coated. Pour in the stock and tomatoes, crushing the tomatoes against the sides of the pan with a fork to break them up a bit.

Simmer, part-covered, until the squash and lentils are very tender, about 30 minutes, stirring from time to time. Stir in about two-thirds of the coriander, taste and check the seasoning – add salt and pepper if desired.

300 cals per serving.

[frenchfancy]

And this is Laskas :

Aubergine Chickpea and Spinach curry

serves 4 huge portions at about 200 cals each

1 x 400g tin chickpeas
2 medium aubergines, cut into cubes
2 onions chopped
A couple of sprays of olive oil
2.5cm knob of fresh root ginger, grated
4 cloves of garlic,
1 hot chilli pepper, seeded and chopped (more or less depending on how hot you like it)
2 tsp ground coriander
2 tsp ground cumin
½ tsp Turmeric
3 cardamom split
1 x 400g tin chopped tomatoes
225g spinach, chopped roughly
Bunch of fresh coriander chopped
Vegetable stock cube made up to about 400ml

Stir fry the onion in a couple of sprays of oil to brown, adding a little stock if it seems to burn
Add the aubergine cubes and just enough stock to keep them moist,. Add the ginger, garlic chilli, coriander and cumin and stir fry a little taking care not to burn the spices. Add the tomatoes and their juice, the turmeric the cardamom the rinsed chickpeas and the rest of the stock or water Bring to a fast simmer the turn down heat and cook for 25 minutes, or until the aubergine feels soft but is still in cubes. Add the spinach and cook for a further minute or two till the spinach is wilted . Add the chopped coriander ,

Season with salt and pepper, and serve. This is even better made the day before you want to eat it . and good with a dollop of 0% fat yoghurt and some more fresh chopped coriander

[frenchfancy]

I just realised both used tinned toms though, I guess you could used fresh though.

[RemusLupinsBiggestGroupie]

Thank you very much. Am a bit scared of the main thread.

[MelanieCheeks]

Gok wan has a very tasty Brazil nut and butter nut squash curry- from memory it's about 450 cals. If you can find it online I'll type it out from the book

[MelanieCheeks]

Can't. If you can't.

[Breadandwine]

Remus, about a dozen new fasters have joined so far today - you'd be just one among many.

Have a read through the thread and check out the amount of support that's given to everyone. Come on in - the water's warm! Honest!

[RemusLupinsBiggestGroupie]

That sounds gorgeous. Will have a look.