Red Peppers -1 Med/119g
Chestnut Mushrooms -140g
Baby leaf Spinach -175g
Tomato Puree, Double Concentrated -35g
1 large Raw Aubergine, cut into 2 cm cubes -370g
Celery, finely diced -25g
Oil, Olive -15ml
2 x Garlic Cloves
Coriander, Leaves, Fresh -½ Bunch/10g
Curry Paste, Tikka Massala -75g
Chick Peas, Canned -1 Can (drained)/240g
Trim and finely dice the celery. Peel and finely chop onion and garlic cloves. Chop the aubergine into small (1.5cm) cubes, de-seed and chop the pepper into large chunks. Wipe and quarter the mushrooms. Open the chickpeas and drain out the water.
Heat the oil in a large pan over a medium heat. Add onions and celery and stir until softened, but don’t allow to brown. Add the garlic, red pepper and aubergine and continue to cook. Once everything has softened (around 20 minutes), add 100ml of water and the tomato puree. Stir through, cover and cook on a low heat for about an hour, checking every 20 minutes or so to check nothing is sticking.
Add the mushrooms, curry sauce and chickpeas. Stir through, cover. Bring to a simmer, and cook covered for a further 20 – 30 minutes. Add the spinach leaves and stir through. Continue to cook for a further 5 minutes until the spinach is wilted.
Sprinkle with the chopped fresh coriander leaves.
I served with celeriac rice – only 25 cals a portion. I stir-fried it in a little olive oil (43 cals) so 68 calories in total…. a lot lower than white rice where I’d have once eaten which at 50g (tiny portion) would have been 168 cals!
For the celeriac rice (80 calories per serving):
Peel and chop 175g (per person) of celeriac into large 3cm chunks. Put into a food processor with a metal blade and “pulse” until the celeriac resembles large grains (larger than rice grains).
Heat 5ml of olive oil per person in a frying pan. Add the celeriac and stir fry stirring constantly for around 5 – 7 minutes until softened.
Chop and add fresh coriander before serving.
I’ve added a large spoonful of Greek yogurt – 30g = 40 calories.
This whole meal was therefore 286 calories…..