low fat curry

Want a curry without too many calories? Use fat-free Greek yogurt instead of cream for a healthy korma that will give your local takeaway a run for its money

Chicken korma

onion,chopped

garlic cloves,roughly chopped

thumb-sized piece ginger,roughly chopped

tbsp korma paste

skinless, boneless chicken breasts,cut into bite-sized pieces

ground almonds,plus extra to serve (optional)

tbsp sultanas

chicken stock

golden caster sugar

pot 0% fat Greek yogurt

coriander,chopped

Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.

Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.

Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.

Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.

Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.

Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry

Indian butternut squash curry

brown basmati rice

olive oil

butternut squash, diced

red onion, diced

tbsp mild curry paste

vegetable stock

tomatoes,

chickpeas,

tbsp fat-free Greek yogurt

coriander,

Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.

Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.

Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.

A rescue recipe for when there's nothing in the fridge, or when you fancy something cheap, delicious and filling

Kidney bean curry

vegetable oil

onion, finely chopped

garlic cloves, finely chopped

ginger,

pack

tsp cumin

tsp ground paprika

tsp garam masala

can chopped tomatoes

kidney beans,

basmati rice, to serve

Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.

Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.

Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.

This is a simple recipe for a thick, delicious plant-based cooking cream that is also vegan, oil-free, gluten-free, and low in fat.

Delicious thick plant-based cooking cream

tofu (regular)

tbps cashews

yeast

½ tsp black salt ((*optional))

garlic ((*optional))

water

Put all the ingredients into a blender and blend until smooth.

Pour the sauce into a pot and bring to a boil. (*see notes)

This low-fat curried chicken is packed full of flavour. It's quick to cook and the marinade does all the work - who needs takeaways?

Tandoori chicken

lemons

paprika

red onions, finely chopped

chicken thighs

vegetable oil,

Greek yogurt

ginger, grated

garlic cloves, crushed

¾ tsp garam masala

¾ tsp ground cumin

½ tsp chilli powder

turmeric

Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.

Mix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.

Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.

Top 5 low fat curry recipes from across the web

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Top Tags

Chicken korma

Indian butternut squash curry

Kidney bean curry

Delicious thick plant-based cooking...

Tandoori chicken

Top 5 low fat curry recipes from across the web

The most viewed low fat curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken korma

Indian butternut squash curry

Kidney bean curry

Delicious thick plant-based cooking...

Tandoori chicken

The most viewed low fat curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine