Friday night, in our house, is junky food night. We’ll either have a pizza, or a curry, or very, very occasionally a chinese. Since we’re not exactly rolling in it, and I like to know exactly what I’m putting in my body, I’ve started making my own Friday night takeout-style dinners. This has also helped tremendously with my weightloss efforts as I can limit the amount of fat I use, and bulk up meals with fresh vegetables.
Here is my recipe for sweet potato and aubergine curry, adapted from a few recipes I found on Google for the same sort of thing. It’s tasty and easily adaptable; if a low calorie vegan curry isn’t really your bag, you could spruce it up with some chicken, or add coconut milk for some added creaminess.
This curry is under 200 calories per serving – not including accompaniments. It’s filling and great for a fasting day if follow the 5:2 diet.
- 1 medium-large onion, very finely diced, or better yet, blitzed in a food processor
- 1tsp ground coriander
- 1 tsp cumin seeds
- 1/2 tsp ground ginger (or a nice grating of fresh if you have it)
- 1/2 tsp mustard seeds
- 200g aubergine - diced into between 1 and 2cm cubes
- 2 medium sweet potatoes, peeled and diced
- 200g cherry tomatoes, halved
- 1tbsp split red lentils
- 2-3 tbsp peas or petit pois
- hot pepper sauce - to taste
- 500mls vegetable stock
- 1-3 tbsp olive oil
- Heat the olive oil over a medium heat, and tip the blitzed onion into the pan. Gently fry for a minute or two whilst you get the spices ready. Using a pestle and mortar, grind the spices up together and then add to the onions - you may need to add a drop of water if the onion begins to stick. When everything is coated with the spice mixture and sizzling nicely, flick on your kettle, and add the aubergine and then the sweet potato.
- Once the kettle has boiled, make up the vegetable stock, and add to the pan, along with the lentils and cherry tomatoes. Give it a stir, clamp on the lid and leave to simmer for half an hour to forty five minutes, or until the sweet potatoes and lentils are cooked.
- During the last five minutes or so, add the peas - they won't need much cooking, just heating through really.
- If you want a mild curry, leave out the hot pepper sauce, if you like things spicy or are into trophy eating, then add as much as your heart desires. If you're not a big fan of hot sauce, you could add chopped fresh chillies in with the onions at the beginning of cooking.
- Garnish with a nice sprig of fresh coriander, and serve with rice and/or naan bread.