I’ve never made my own curry before, but I found a recipe via reddit and I will be sharing it here with my adaptations. This makes 8 servings at 300 calories each.
- 1 tbsp coconut oil
- 15 oz firm tofu
- 30 oz canned diced tomatoes
- 1 cup nonfat plain yogurt
- 3 tbsp curry powder
- 1/2 tbsp turmeric
- 1 yellow onion, minced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup frozen green peas
- 4 cups fresh spinach
- 2 dry cups basmati brown rice
If you want this to be vegan, you can nix the yogurt and have it non-creamy, or replace the yogurt with coconut milk.
- Prepare the tofu however you like it (I cut mine into cubes and baked it for 20 minutes at 350°. If you’ve never had tofu before, please educate yourself on the pressing process too.)
- Saute the onion in the coconut oil with a sprinkle of salt until soft
- Mix in the tumeric, garlic, curry powder, and tomatoes – simmer for at least an hour
- Cook the rice per packaging directions
- Add the spinach, bell pepper, peas, and tofu to the curry about ten minutes before removing from heat
- Add yogurt immediately before removing from heat
- Serve/portion out over rice
Note: It’s not recommended to make rice and keep it refrigerated for several days, as dangerous bacteria can breed in cooked rice. I only made four servings of rice and froze two of them in the same container as the curry, while refrigerating the other two servings.
Snacks and sides for this week:
- 1/2 cup mango slices – 60 cal
- Honeycrisp apples – 90 cal
- 1/4 cup of cashews/almonds – 170 cal
- Veggie chips – 130 cal
Last but certainly not least, this week’s smoothie recipe: the tropical green.
- 1/2 cup canned pineapple
- 2 tbsp shredded sweetened coconut
- 1/2 cup almond milk
- 1/3 cup nonfat yogurt
- 1/2 banana
- 1/2 cup fresh spinach
- 2 tsp chia seeds
Blend. 300 calories. Want it vegan? No yogurt, more banana and almond milk.
Thora getting fit 