This recipe is one of my all time favorites and is a great way to treat yourself when you’re craving an Indian takeaway, but want to save your pennies. With a fraction of the calories and fat, but still heaps of flavor this vegetable madras is packed full of the good stuff, yet still feels and tastes indulgent!
If you want a quick and easy dinner then just grab yourself some microwave rice, pre-prepared naan breads and madras spice paste. But if, like me, you want to know exactly what’s in your food and challenge yourself then try out my recipes for madras spice paste and wholemeal mini naan breads and use those.
- 160g uncooked brown basmati rice (or two bags of microwave rice)
- 4 wholemeal mini naans
- Large handful fresh coriander, roughly chopped
- Splash of lime juice
For the curry:
- ½ jar home-made madras spice paste (2 heaped tbsp pre-prepared)
- 400g chopped, tinned tomatoes
- 140g sliced vegetarian ‘chicken’ substitute
- 1 large red onion, roughly chopped
- 1 red pepper, roughly chopped
- 1 yellow/green pepper, roughly chopped
- 1 large sweet potato, peeled and cut into approx. 1.5cm size cubes
- 1 large carrot, peeled and cut into thin batons
- ¼ cauliflower head (approx. 120g), cut into small florets
- Large handful of fresh spinach (50g)
- 2 garlic cloves, crushed
- 2 cm piece fresh ginger, grated
- 1 tbsp vegetable oil
- 2 tbsp mango chutney
- Sauté the vegetables apart from the spinach in the vegetable oil, salt and pepper on a medium heat for 8 minutes, making sure to keep stirring, until all vegetables start to soften and colour.
- Add the garlic, ginger, and spice paste and continue to sauté for another 2 minutes.
- Once the spice paste becomes aromatic, add the chopped tomatoes and enough water to cover the vegetables and simmer for 15 minutes, stirring occasionally to prevent burning and topping up the water so the vegetables stay covered in liquid.
- While the curry is simmering, boil the rice over a medium heat for 25 minutes (or according to packet instructions).
- After simmering the curry for 15 minutes add the vegetarian ‘chicken’ and mango chutney and simmer for another 5 minutes.
- Turn off the heat and stir in the fresh spinach.
- Reheat naan bread in a toaster for 3/4 minutes.
- Drain the rice, mix with some roughly chopped coriander and a splash of lime juice and serve along with the curry and naan bread with more coriander to garnish.
(Nutritional information is based on this recipe with my mini wholemeal naan bread and homemade madras spice paste)
- Only 621kcal!
- 20g protein
- Half of your recommended daily fibre requirements
- All of your vitamin A & C requirements and 40% of your iron requirements