Easy Indian Curry for Weightloss

A really quick tasty dinner, here we remove any oil or coconut milk to give a straight up healthy curry (Indian Dahl) that's lower in fat. Goes wonderfully served with some roasted cauliflower or toasted wholemeal pitta breads. The fennel seeds are optional, they do add a subtle aniseed note which gives it more depth but leave them out if they are not to your liking.

Takes 10 minutes

Serves 2-3

INGREDIENTS

3 cloves of garlic

1 small piece of ginger (½ thumb sized piece)

5 scallions/ spring onions

1 x 400g tin of chickpeas

1 x 400g tin of cooked lentils

1 handful of spinach

1 tin of chopped tomatoes 400g

300ml veg stock

Juice of 1 lime

1 tbsp maple syrup

½ bunch of Coriander

10 cherry tomatoes

1 tbsp curry powder

1 tsp ground turmeric

2 tsp ground cumin

1 tsp cumin seeds

½ tsp fennel seeds 

2 tbsp tamari

½ tsp black pepper

Pinch of salt to season

Serving suggestion; toasted wholemeal pittas/ fresh coriander or Sriracha sauce 

Method;

• Drain and rinse the chickpeas and lentils

• Heat a large nonstick pan on high heat. 

• Finely chop the garlic and ginger, Chop scallions, half the cherry tomatoes. Pick the coriander leaves and finely chop the stalks.

• Add the cumin seeds and fennel seed to the pan and heat for 30 seconds, add the rest of the spices and cook for another 20 seconds.

•  Add the chopped spring onions, garlic and ginger to the pan, reduce the heat to medium and cook for 2-3 minutes, stirring occasionally

• Add the cherry tomatoes to the pan and a pinch of salt, 

• Add the drained lentils, chickpeas, tin of chopped tomatoes, and 300ml of stock  and stir well

• Add the tamari/ soy sauce, spinach and maple syrup and lime juice. Bring to a boil then lower heat  to a simmer for 2 minutes. Add in the chopped coriander before you serve,  taste before serving and season if needed

• Serve with your pittas and some fresh coriander and chilli flakes if you like. Enjoy!