Tuesday, 10 April 2012

LC Veggie Indian Dishes

These Low Carb recipes were taken from Atkins Indian Recipes, found on the Atkins site. They are great served together and both suitable for phase 1. They serve 6-8 people but as I'm only cooking for 2 adults and a tot, I often half the recipe and save any leftovers for lunch the next day.

Baked Aubergine Puree

1kg Aubergine
170ml extra virgin olive oil
2 tsp chopped garlic
1 tbsp fresh coriander, chopped
1/8 tsp salt 1/8 tsp pepper

1. Preheat oven to 425°F/220C/Gas Mark 7.
2. Cut the aubergine on all sides with deep slashes and place in a baking pan. Roast until soft, 30 to 40 minutes. Set aside until cool enough to handle, about 15 minutes.
3. Peel aubergine and coarsely chop (or briefly pulse in a food processor or blender) and place in a medium bowl. Mix in oil, garlic and coriander. Salt and pepper to taste.

Total Carbs 2g

Spiced Indian Cauliflower
2 tablespoons unsalted butter
1 teaspoon ground cumin
1⁄2 teaspoon ground coriander
1⁄2 teaspoon ground ginger
1 small tomato, finely chopped
1 medium head cauliflower,separated into small florets
115ml Vegetarian broth
11⁄2 teaspoons salt
1⁄2 teaspoon pepper
1 tablespoon fresh coriander, chopped

1. In a large saucepan, melt butter over medium heat. Add cumin, coriander and ginger. Cook spices until fragrant, about 1 minute.
2. Add tomato and cauliflower to saucepan. Raise heat to high, add broth, salt and pepper and bring to a boil. Cover, turn heat down to low and simmer until cauliflower is tender but still very firm, about 7 minutes.
3. Remove lid and continue cooking until broth has evaporated and cauliflower is very tender, about 5 more minutes.

Total Carbs 3.5g

No comments:

Post a Comment