By Judy Davie
**”How can I make a normal curry that’s low in fat and kilojoules?”
— Jaclyn**
The ingredients which bump up the fat content in most curries are ghee (a clarified butter used in Indian cooking), coconut cream or milk, nuts, cream and certain cuts of fattier meat. It’s certainly harder to guarantee a low-fat dish when you go out, especially if the menu is less explanatory than it could be, but it is possible to make a spicy low-fat dish at home.
Curry powders and spices contain some natural oils — around 90kj per tablespoon — but are hardly an area of concern. In fact, they are known to help boost metabolism and promote digestion.
Tomato-based curries are delicious and can be made using a minimum amount of fat.
The following recipe is a slightly healthier adaptation of a Charmaine Solomon recipe using a few more vegetables. Served with ½ cup boiled brown rice and two tablespoons of fat-free natural yoghurt blended with chopped mint and cucumber, you and your guests or family can enjoy a delicious spicy curry with 2126kj, 18g total fat (5.7g saturated fat) and 6g of fibre.
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