Healthy Indian Recipes

I wish! Bump!

I make curries at home. I still use coconut milk, but I add it last. You'd be surprised how little you need to get the same effect when you add it just before it's time to serve. I buy Sharwood's curry pastes, and use those. I either use boneless, skinless chicken pieces, or sometimes I make it vegetarian or even a lean cut of beef cut into pieces.. The biggest thing to me though is adding the coconut milk late in the game and using lean cuts of meat. I also go easy on the rice, and use basmati instead of instant. My average curry with a good portion of rice is now about 500 calories and 10 g of fat, so still not super light but half or less of a take away. Good luck, curries are my weakness as well.