This week I have been making vegetable curry in my slow cooker. If you like a really fiery curry, often a vegetable curry is the way to go. The veg absorbs a lot of the heat from the spices and really packs a punch! The advantage of using the slow cooker (apart from the usual bonus of leaving it to do its thing) is that it keeps the curry very low calorie because no curry paste or oil is needed. Add that to the fact that veg and pulses in themselves are packed full of nutrients and protein, and you're on to a winner all round. This slow cooker vegetable curry has around 160 calories for a pretty big portion. Can't ask for better than that!
I love everything about having a curry. Naan bread in particular is a hot favourite for me. I would rather have curry and Naan than have any rice. I'm hoping one of my friends who are experts in Asian cooking will teach me how to make them myself one day. The shop-bought ones are such a disappointment, but I made do with them!
For this veg curry, I used butternut squash, potato, chickpeas, orange pepper, onion, coconut milk and plenty of chilli! You could adapt it by adding or swapping out your favourite veg. Cauliflower would be a lovely one to include. I made this version quite spicy by using fresh chillis and chilli powder, but you could swap that out for a mild chilli if you prefer less heat. Make a big batch today and pop some in the freezer for next week.
If you are following a calorie controlled diet, like My Fitness Pal, this recipe is around 160 calories per portion. If you are following Slimming World this is a 1 syn vegetable curry if you use Alpro light coconut milk. Other light coconut milks are 3-4 syns per portion.
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