Next two weeks: Rinse & repeat.
Hey, I'm not complaining! It's a lot of fun getting to travel all over checking out different programs. But it sure is draining. When I got home today, I had a huuuuge hankering for yellow curry and the urge to make food for hours. The stars were aligned.
I made a BIG batch so I can have this for lunch (and dinner... And breakfast...) all this week. Without further ado, I present:
Rachael's Vegetarian Low-Calorie Curry
(makes 16 cups)
2 Red Bell Pepper
1 medium carrot
1 can of straw mushrooms (~44 mushrooms)
1 medium yellow onion
1 potato (2 1/2" diameter)
16 oz tofu
4 cups vegetable broth
5 cups chopped broccoli
6 cloves garlic
2 cans of light coconut milk
1 Tbsp Red Curry Paste
2 jalepeno peppers
spices- I use curry powder + tumeric + salt + red pepper flakes
Nutrition (per cup): 90 calories, 4g fat, 3g protein, 2g sugar
1) To speed things up, I wash, chop up and measure out all the veggies before starting to cook. This leads to less panic later.
2) Sautee the onions and garlic, set aside.
3) Bring the coconut milk & broth to a boil with tougher veggies (carrots, broccoli, potatoes) and cook until soft.
4) Add in spices and all other ingredients. Keep stirring every few minutes and when the veggies have really soaked up the curry flavor, you're all done!
Serve hot with rice!
|I told you this recipe makes a lot!|
Light coconut milk: I know 'light' coconut milk is just regular mixed with water, thus, a waste of money but I had a few cans of it already. Also, I use a lot less coconut milk so it comes out spicier instead of sweeter. This is mostly why it's lower calorie.
Spice proportions: I just keep adding and tasting. I recommend the same as you know your own limit of spiciness.
Serving size: I eat ~2 cups of this curry per meal and I'm very full
Other ingredients I would use if I had: baby corn, bamboo shoots and ginger.