LOW FAT CURRY NOODLE

curry-noodles

Curry has many medical properties including reducing inflammation of joints and preventing cancer, heart disease and Alzheimer’s disease. The combination of spices such as tumeric, cinnamon, anise and cardamom in curry gives it a powerful health boost.

Here is a tasty and healthy curry dish that I cook regularly.

Low-fat Curry Noodles

Ingredients

Half packet rice vermicelli
1 onion, sliced
3 cloves garlic, crushed
2 tomatoes, cut in quarters
3 tbsp oil
¼ glass of water
3 heaped tbsp curry powder
120g low-fat coconut milk
Broccoli, chopped
50g crab sticks
Cuttlefish balls, cut in halves
Prawn balls, cut in halves
Dash of salt

Method

1. Thaw the crab sticks and cuttlefish and prawn balls. Add the cuttlefish and prawn balls in a pot of water to soften.

2. Soften rice vermicelli in boiling water.

3. Heat oil in a frying pan.

4. Fry garlic till fragrant and onions till transparent.

5. Add broccoli, crab sticks and cuttlefish and prawn balls in the pan and lightly sauté them.

6. Add curry powder and a little water to dilute it.

7. Add coconut milk and salt to taste.

8. Add tomatoes and bring the ingredients to a boil on low heat.

9. Place noodles in a huge bowl and ladle curry over it.

10. Garnish with fried or fresh chopped shallots.

Serves two.

For variation, add boiled eggs and prawns.
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