Sorry, didn’t intend to offend anyone, I was just be sensationalist and trying to get your attention.
If you’re not worried about your weight, then please disregard the ‘hey fatty’ comment but you are most welcome to read on. And if you are worried about your weight, and let’s face it, we all need to keep an eye on our waist lines or we’ll end up on The Biggest Loser in 3 years time…then, please read on.
This is a post dedicated to my favourite lunch of the moment. My low fat curry soup.
This meal is good for many reasons, but mainly because it is good for you, it makes you feel full and it is very low in calories. If you can do without potatoes then it is also extremely low in carbs!
It might not look very attractive, but we’ll keep that between us, the soup can’t help the way it looks.
It takes a little preparation once a week, but I’m sure you can find the time to roughly chop some veges and stir the pot for a moment. But 20 minutes of preparation means a whole week of quick and easy lunches.
Low Fat Curry Soup Recipe
1 tbspn of Curry Paste (I use a Korma, by Sharwoods)
1 tin of Evaporated Milk (I use Carnation brand, Light and Creamy) – or Skinny Tinny Milk - as my mum likes to call it. I love that.
1 4L carton of liquid stock (I use chicken, but you can use vegetable)
A whole load of chopped veges: fresh corn, zucchini, carrot, broccoli, cauliflower, pumpkin, spinach, lentils, chick peas, potatoes, beans, cabbage…you get the idea.
Dice the onion and saute in a bit of oil with the curry paste and cook it off for a minute or so.
Add some diced veges and continue to saute.
Before the curry paste starts to stick or burn throw in your stock and the rest of the veges.
Simmer until the veges are cooked how you like them. Turn heat off and pour in the evaporated milk.
And that is it!
Adding chick peas and lentils is important, these pulses will keep you feeling fuller for longer.
If you want to use potatoes, I suggest chats, apparently they’re the lowest GI potato.
Variety is the key here, it is important to put in as many veges as you can. Better for you!
Taste before you season, as I don’t actually think it needs salt. The stock makes it tasty.
Have a big bowl full – vegetables hardly count as food these days. Right?