The much-loved curry and its non-negotiable accompaniments can often fall victim to bad press, finding themselves unfairly placed within the ‘unhealthy fast food’ genre. This week the UK celebrates national curry week, making it the perfect time to dismiss any food faux pas that we find ourselves believing.
Whether you are vegetarian, vegan, gluten free, dairy free, all of the above or none of the above, this incredibly versatile dish can be enjoyed by all. Curries can be a super healthy and nutritious mean which needn’t take the whole day to prepare.
If you are counting calories or simply looking to make small changes to your diet which why not try out an alternative to rice: Choose from cauliflower rice, quinoa or lentils. If none of these tickle your taste buds then opt for brown rice, a healthier alternative to white rice.
Have a look at our top five recipes and give them a go this week in celebration of National Curry Week 2017! We have selected quick, easy and deliciously healthy options for you.
The vegan option: Gluten free and full of wholesome goodness. This hearty dish is bulked up with aubergine and black beans and then finished off nicely with a sprinkling of fresh dill.
The meat option: This scrumptious yes simple chicken saag comes in at under 500 calories per serving and will be ready in under an hour! What’s not to love?
The vegetarian option: Kidney beans bulk out this deliciously diverse curry. This culinary treat can be ready to eat in 35 mins from, chopping board to table.
The curry inspired alternative: This Indian spiced omelette can be enjoyed at any time of the day. It’s super easy to make and is the perfect fix for anyone looking to get a spice kick in a hurry.
The ‘curry in a hurry’ option: Need we say more? Minimum effort yet maximum taste. This prawn curry can be made and ready to eat in just 15 mins.
Did you know:
1. Commercial curry powder first appeared in Britain in 1780 and was sold at Sorlie’s Perfumery Warehouse, No.23 Piccadilly, London.
2. Japanese curry is one of the most popular dishes in Japan, where people eat it an average of 62 times a year. Curry was first introduced to Japan by the British in the 1870s.
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