Skinny Sweet Potato and Aubergine Curry

Jun 1, 2013 - 5:2 Diet, Recipes - Tags: , , , , , , , ,

Sweet Potato and Aubergine Curry 2Friday 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. 

Skinny Sweet Potato and Aubergine Curry
Serves 4
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
170 calories
24 g
0 g
7 g
4 g
1 g
269 g
308 g
7 g
0 g
6 g
Nutrition Facts
Serving Size
269g
Servings
4
Amount Per Serving
Calories 170
Calories from Fat 64
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 308mg
13%
Total Carbohydrates 24g
8%
Dietary Fiber 5g
22%
Sugars 7g
Protein 4g
Vitamin A
197%
Vitamin C
26%
Calcium
5%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 medium-large onion, very finely diced, or better yet, blitzed in a food processor
  2. 1tsp ground coriander
  3. 1 tsp cumin seeds
  4. 1/2 tsp ground ginger (or a nice grating of fresh if you have it)
  5. 1/2 tsp mustard seeds
  6. 200g aubergine - diced into between 1 and 2cm cubes
  7. 2 medium sweet potatoes, peeled and diced
  8. 200g cherry tomatoes, halved
  9. 1tbsp split red lentils
  10. 2-3 tbsp peas or petit pois
  11. hot pepper sauce - to taste
  12. 500mls vegetable stock
  13. 1-3 tbsp olive oil
Instructions
  1. 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.
  2. 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.
  3. During the last five minutes or so, add the peas - they won't need much cooking, just heating through really.
  4. 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.
  5. Garnish with a nice sprig of fresh coriander, and serve with rice and/or naan bread.
beta
calories
170
fat
7g
protein
4g
carbs
24g
more
I'm Counting UFOs http://imcountingufoz.com/
Getting my daughter to eat sweet potato is trying at best.  She shuns it baked, mashed or as wedges like an Amish who married out.  So I wasn’t overly optimistic as I served up her plate of curry yesterday evening.  But by the time I’d gone back into the kitchen and served out a plate for Toddler Son and myself, and carried them back out into the garden, where we were eating, she’d inhaled the lot.  There was not a single solitary grain of rice left on the child’s plate.  Praise indeed. 

sweet potato and aubergine curry 1

 



13 Comments

  1. Laura

    Ooh, looks great. Think I’ll tweak a bit and make WW friendlier – butternut squash for sweet potato probably. :)

    • imcountingufoz

      That sounds like an awesome tweak – I might try that next time :)

      • Laura

        For interest, if you go for 3 tbsps peas and one tbsp of oil, with butternut squash instead of sweet potato, this comes in at 2 pp per serving.

        Could I make this and use it on my own blog, with kudos back to yours?

        Laura

  2. Otilia

    Oh…this looks great indeed! When I will stop BF I will try tis diet for sure!
    Pinned too x

  3. Louisa

    Second dish of yours I have tried and it was lovely, now I have to decide what to try next… hmmmmm

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