Vegetable curry
IN THE MOOD for something warming after a long run in cold weather? Try this hearty, healthy, low-fat curry. It’s packed with vitamins and provides a great balance of carbs and protein, and the grain quinoa is a source of magnesium, essential for both energy production and preventing cramp.
Whizz the onion, garlic, chilli and ginger in a blender until it’s a fine paste.
Heat the oil in a heavy-based pan before adding the paste, turmeric and garam masala.
Stir in the lentils, chickpeas, vegetables and tomatoes. Mix until they’re all coated with the paste.
Add just enough boiling water to cover everything, then add the coconut milk and simmer, stirring often, for 30 minutes or until the vegetables are cooked. (Add more water if necessary.)
Rinse the spinach, add to the pot and stir for three minutes or until the leaves are wilted.
Simmer the quinoa in 360ml of water for 10 minutes and then serve with the curry. NUTRITION PER SERVING Kcals 520, Carbs 85g, Protein 36g, Fat 12g