It’s the weekend, ditch the takeaway menu and cook up a treat instead.
The average Indian takeaway, consisting of curry, rice, naan bread and poppadoms, contains more than 1000 calories. Although you may enjoy it at the time, I’m sure your belly and your wallet won’t in the morning.
Save pounds, both on the scales and on your bankcard, by cooking a nutritious and delicious curry at home instead. The great thing about cooking your own curry is that you know exactly what ingredients are going in, which makes it a lot easier to track how much sugar, fat and salt you are consuming.
Benefits of a ‘Fake-away’
- Cook ahead of time and reheat on the night
- Bulk cook your curry and enjoy some for lunch the next day
- Suitable for the freezer
- Saves money
- Lower in calories, fat, sugar and salt
Here are two of my favourite curries to cook at home for a Friday night when my friends come over.
Chicken Korma (serves 4)
- Melt 1 tbsp. LucyBee coconut oil in a saucepan; add 1 chopped onion, 2 crushed garlic cloves and 1 tsp. chopped ginger and cook for 5 minutes.
- Add 4 tbsp. korma paste and cook for a further 2 minutes.
- Stir in 4 chopped chicken breasts, 50g ground almonds and 300ml chicken stock.
- Give the pot a stir, cover and simmer for 20-25 minutes.
- Remove the pan from the heat and stir in 150g greek yoghurt.
- Serve with wholegrain or cauliflower rice and sugar snap peas or spinach.
Butternut squash massaman curry (serves 4)
- Melt 1 tbsp. LucyBee coconut oil in a saucepan; add 3 tsp. massaman paste and 100g LucyBee coconut cream.
- Add 500g cubed butternut squash (skin and seeds removed) and cook for 2-3 minutes.
- Pour in 300ml vegetable stock and 1 tsp. runny honey. Cover and cook for 25 minutes, until vegetables are soft.
- Add 50g mange tout and 50g chopped spinach. Cover and cook for a further 2-3 minutes until the spinach has wilted down.
- Serve with wholegrain or cauliflower rice. Garnish with 20g chopped roasted peanuts.
Be mindful of the amount of alcohol you consume with the fake-away. Always place a jug of water on the table filled with lime wedges and fresh mint leaves.