This flavoursome vegetable curry dish is excellent for a Fasting Day meal, as its low in calories but big on taste and texture. It’s also vegan, gluten (use a gluten free stock cube) and dairy free. At just under 220 calories a portion, this is a winning meal you will make over and over again.
It’s also great to batch cook, freeze and re-heat, meaning you have a tasty, quick meal if you don’t feel like cooking.
I made this for a family of 4, and calculated the calories in the whole recipe, before dividing it between 4, to reach a total of 217 calories per portion. This was served with a portion of frozen cauliflower, kale and wild rice steamer (75 calories from Waitrose), leaving me well under my main meal allowance of 350 calories. For my family who are not fasting, I served steamed rice and mini naan bread to give them the added calories and carbohydrates they expect!
(Figures in brackets are calories)
1 tablespoon coconut oil (117)
1 onion, finely chopped (55)
2 cloves garlic, crushed (16)
1 tablespoon garam masala or curry powder (20)
300ml vegetable stock made with a stock cube (14 for vegetable oxo)
400g tin of chickpeas, drained (240g drained weight – 391 calories)
400g tin of chopped tomatoes (84)
1 tablespoon ground coriander (20)
1 teaspoon ground cinnamon (4)
1 large cauliflower, cut into florets (approx 120 calories depending on size of cauliflower)
100g fresh spinach (29)
Nigella seeds and fresh coriander to serve
Heat the coconut oil in a large, deep pan and cook the onion until lightly browned.
Stir in the spices and the garlic and cook for 1 minute.
Stir in the chickpeas, tomatoes and stock and bring to a simmer.
Add the cauliflower florets and cover the pan with a well fitting lid.
Simmer the pan for approximately half an hour until the cauliflower is tender.
Add the fresh spinach to the top of the pan and recover to wilt the leaves for 2-3 minutes.
Remove from the heat, add fresh coriander and nigella seeds to serve.