Takeaway Indian food isn’t typically the best choice when you’re trying to lose pregnancy weight, but you can still incorporate healthy curries into your healthy eating plan by making your own.
Homemade curries are good options because you can control the ingredients and therefore control the amount of calories you are consuming.
This tasty, filling Prawn & Spinach Curry is simple to make and contains far less calories than other Indian curries such as Butter Chicken or Rogan Josh.
This curry also offers a host of nutritional benefits with spinach being high in folate, iron and fibre, and prawns being a good source of lean protein.
Ingredients:
- 1 brown onion, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon grated fresh ginger
- 2 cloves fresh garlic, crushed
- 200 grams king prawns
- 250 grams baby spinach leaves
- 1 lemon, cut into wedges
- 200 grams basmati rice
- 1 red green chilli, deseeded and cut into fine pieces
- 1 teaspoon ground coriander
- 1 x 400 gram can of chopped tomatoes
- Half a teaspoon turmeric
- Half a teaspoon cinnamon
Method:
- Heat the oil in a large wok or frying pan and cook the onion, garlic and ginger for a few minutes until the onion is translucent.
- Add the cinnamon, turmeric, chilli, and coriander to the pan and cook, stirring for another minute.
- Add the tinned tomatoes and stir, then cover and simmer on low heat for 25-30 minutes while stirring at frequent intervals.
- While the curry is cooking, bring a saucepan of water to the boil, then add the rice and stir.
- Cook the rice for 20 minutes until cooked, then drain in a colander and set aside.
- After 25-30 minutes, add the prawns and the spinach and cook for a few minutes until the prawns are heated and the spinach has wilted. If the curry looks a little dry, add a small splash of water.
- Serve with the rice and fresh lemon wedges.
Serves: 4. Calories per serve: 295
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