- Red chilli paste
- 1 red onion
- 4 carrots
- 4 potatoes
- 2 zucchini
- 1 red capsicum
- 1C sliced button mushrooms
- 1 tbs curry powder
- 1 can of light coconut cream
- 1C of low fat soy milk
- 1 tbsp of canola oil
- 1 can of chickpeas
- 1/2 C cashews
- 1/4C soy sauce
- 4 tbsp brown sugar
- 2 tbsp lime juice
- 1/2C of water
- 4 chopped tomatoes
- 1 medium sweet potato
- 1/3C water
Chili paste ingredients:
- 1/4C dried red chillies
- 1/3 red onion
- 1inch of chopped lemongrass
- 1/2inch of ginger (use galangal if available)
- 2 gloves of garlic
- 1 tbsp of cumin powder
- 1 tbsp of miso paste
- 4 tbsp of coconut milk
- A few kaffir lime leaves
- Chop potato, sweet potato and carrots in to similar sized portions and boil for 5-8minutes or until just cooked through.
- Blend all of the chili paste ingredients in either a food processor or high powered blender like Vitamix or Optimum.
- In a large frying pan or wok, add 1 tbsp of canola oil and cook on high heat for 1 minute.
- Add the chili paste, chopped onion, curry powder and chopped tomatoes to the pan. Fry until fragrant. If necessary add a little water to stop the pan from burning.
- Add 1/3C of water and half a can of coconut milk (~3/4C) and cook until the mixture is thick.
- Then add the soy sauce, sugar, zucchini and capsicum. Stir and cook for a few minutes.
- Add the remaining vegetables and chickpeas and simmer for a few minutes.
- Add the soy milk. Let simmer for a further few minutes.
- Add the remaining coconut milk, stir well then top with lime juice and cashews.
- Serve with rice.
Note: Although this curry is meant to taste like an authentic Thai version I have made my own adaptations to reduce the fat and thus calorie quantity. For a more authentic version just only full fat coconut milk or coconut cream instead of the low fat versions and soy milk that I use. This is also a vegan curry so I have not used an fish or oyster sauce, which is traditionally used.
This recipe is modified from: ‘Quinoa The Everyday Superfood 365’
- 1C white quinoa
- ½ sliced almonds or walnut pieces
- 150g baby spinach
- 150g light crumbed feta
- 1 finely diced red onion
- 1 pomegranate, seeded
- 4 tbs balsamic vinegar
- 2 tbs olive oil
- 2 tbs honey
- 1 tbs Dijon mustard
- Salt and pepper to taste
- In a small saucepan add the quinoa and 2C of water. Bring to boil. Then reduce heat and simmer for 10 minutes or until cooked. Fluff with a fork.
- Combine the nuts, spinach, pomegranate, onion, quinoa and feta in a bowl.
- Whisk the vinegar, oil, honey and mustard.
- Add the dressing to the salad and mix thoroughly.
For a lower fat version substitute the olive oil with lemon juice and either reduce or omit the feta.
- 2 x large potatoes
- 1 x lemon
- Preheat oven to 160°C. Line an oven tray with baking paper.
- Chop the potatoes into small rectangles. It does not matter if there is a range of shapes, as long as the thickness is roughly the same – aim for a few mm.
- Place the chips onto the baking sheet and squeeze a generous amount of lemon juice over them. Sprinkle with salt, pepper and rosemary.
- Cook for 15 minutes or until golden brown.
Note: You can use any vegetables following this basic method, although less starchy vegetables like zucchini will burn more easily without oil, so I recommend cooking at both a reduced temperature and reduced time. This is such an easy and delicious way to enjoy chips without the added calories oil.