Low-Calorie Spinach, Lentil & Sweet Potato Curry

Serves	4
Prep time	10 minutes
Cook time	35 minutes
Total time	45 minutes
Dietary	Gluten Free, Vegan, Vegetarian
Meal type	Lunch, Main Dish, Snack
Misc	Freezable, Pre-preparable, Serve Hot
Occasion	Casual Party
Region	Indian
By author	Karen S Burns-Booth

A simple, spicy and very nourishing curry that is very low in calories but full flavoured. PERFECT for anyone following a low-calorie diet such as the 5:2 diet or Weight Watchers. (This recipe serves FOUR people and the total calorie count is 976 calories and EACH individual portion is 244 calories a or 352 WITH a naan bread)

Ingredients

2 medium onions, peeled and roughly chopped (80 calories)
2 cloves garlic, peeled and diced (10 calories)
100g fresh or frozen mushrooms, chopped (22 calories)
1 large sweet potato, peeled and roughly diced (about 120g to 130g - 110 calories)
4 tablespoons hot curry paste (I used Patak's Hot Curry Paste - 280 calories)
1 x curry leaf
1 x hot dried red pepper
1 teaspoon turmeric (5 calories)
900mls vegetable stock (made with Marigold Swiss Vegetable Bouillon - 20 calories)
1 x 285g packet frozen leaf spinach (65 calories)
1 x 400g tin chopped tomatoes (35 calories)
100g red lentils (350 calories)

Note

A simple, spicy and very nourishing curry that is very low in calories but full flavoured. PERFECT for anyone following a low-calorie diet such as the 5:2 diet or Weight Watchers. (This recipe serves FOUR people and the total calorie count is 976 calories and EACH individual portion is 244 calories a or 352 WITH a Weight Watchers naan bread)

Directions

Step 1	Put the onions, garlic, mushrooms and sweet potatoes into a wok type pan with a little water, and cover with a lid; heat over a low to medium heat for about 10 minutes or until the vegetables are soft and nearly cooked.
Step 2	Turn the heat up and add the curry paste, curry leaf, red pepper and turmeric, then cook stirring all the time until they start to release their aromas, about 2 top 3 minutes. Add the stock and stir well, it should start to simmer after a few minutes.
Step 3	Add the rest of the vegetables, stir well and continue to cook for 5 minutes before adding the lentils and replacing the lid and simmering over a medium heat for 15 to 20 minutes or until the vegetables and lentils are cooked.
Step 4	Season to taste with salt and pepper and ladle the curry into 4 warm bowls and serve with low-calorie naan breads on a fast day or with rice and naan breads on a non-fast day. This recipe serves FOUR people and the total calorie count is 976 calories and EACH individual portion is 244 calories a or 352 WITH a naan bread.
Step 5	Weight Watchers Mini Garlic & Coriander Naan Breads have 108 calories on each naan bread. I used Patak's Hot Curry paste in this recipes that has 70 calories per tablespoon - green and red Thai curry pastes have only about 20 calories per tablespoon, so you can adjust the calorie count.