Spice up your life with these awesome curries!

The British have long enjoyed food with a bit of bite. The good old curry has become a staple in the UK at family mealtimes. Curries are extremely versatile, they can be cooked long and slow or whipped up in less than 30 minutes. You’re in control of the heat too, by adding in an extra teaspoon of curry or chilli powder if you want to up the spice and heat factor.

The 28 Day Weight Loss Challenge has plenty of curries that go big on flavour, but small on the calories!!

Here’s a taste of some of our favourite curry recipes.

1. Slow Cooked Fish Curry with Pappadums

This delicious fish curry is made in a large batch so you can store leftovers in the fridge or freezer for another meal. You can prepare this recipe on the stovetop or in the slow cooker.

Ingredients (Makes 4 servings at 359 calories per serve)

• 800 grams firm white fish
• 2 tbsp yellow curry paste (32 grams)
• 400 mls reduced-fat coconut milk
• 4 tsp fish sauce (20 mls)
• 4 cups green beans, trimmed (480 grams)
• 4 cups mange tout, trimmed (480 grams)
• 16 mini pappadums, store bought (64 grams)

Method

If preparing on the stovetop:

1. Cut fish into cubes.
2. Heat a heavy based saucepan over medium-high heat. Add the curry paste and sauté for a few seconds until fragrant.
3. Add the fish and coconut milk and stir to combine. Bring to the boil, then reduce to a simmer for 20 minutes or until fish is cooked through.
4. Add the fish sauce, beans and mange tout in the final 5 minutes of cooking. Cook until tender crisp.

If preparing in a slow cooker:

1. Cut fish into cubes.
2. Place coconut milk and curry paste in the slow cooker bowl and stir together to mix.
3. Add fish and cook on low for 2 hours.
4. Add the fish sauce, beans and mange tout and cook for a further 30 minutes.

To serve:

1. Divide curry evenly between four bowls.
2. Serve with 2 mini pappadums per person.

Leftover curry can be stored in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.

2.Spinach and Pumpkin Curry

If you’re looking for a family-friendly recipe that is loaded with healthy fats, carbs and will keep you feeling full then look no further than this DELICIOUS Spinach and Pumpkin Curry from the 28 Day Weight Loss Challenge.

With your choice of curry paste you can make this recipe your own and even repeat with different pastes for different flavour profiles. To make this dish easier to prepare you can use pre-cooked rice and quinoa, simply reheat to steaming when ready to serve. You can even make the curry the day before to let the flavours really develop then just reheat and serve for a quick dinner.

Ingredients

• 1/4 cup brown rice, uncooked (40 grams) 1/4 cup quinoa, uncooked (45 grams)
• 1 tsp extra virgin olive oil (5 mls)
• 1/2 brown onion, diced (50 grams)
• 1 clove garlic, crushed (3 grams)
• 1 tsp Indian curry paste of choice (4 grams)
• 1/2 cup water (125 mls)
• 1 cup pumpkin or butternut squash, peeled and diced (120 grams) 1 cup baby leaf spinach (30 grams)
• 1/4 cup coconut cream (60 grams)
• 1 tbsp cashew nuts, unsalted, chopped (10 grams)

Method

1. Cook the rice and quinoa separately, according to packet directions. Drain and then combine.
2. While rice and quinoa are cooking, heat the oil in a saucepan over medium-high
   heat.
3. Add the onion and cook for 1-2 minutes or until translucent. Add the garlic and curry paste and cook for about 30 seconds until fragrant.
4. Add the water and stir to combine. Add pumpkin, spinach, cashews and coconut cream, and reduce to a simmer for 20-25 minutes, or until pumpkin is tender and the sauce has thickened.
5. Serve curry over the rice and quinoa.

This recipe serves one. 410 calories per serve.

3. Fruity Chicken Curry

This is a great slow cooking recipe that’s worth making a double batch of. It’s freezer friendly so you could place individual or family sized serves in airtight containers to freeze and defrost as required.

Ingredients (Makes 4 servings at 314 calories per serve)

• 1 cup brown rice, uncooked (160 grams)
• cooking oil spray
• 320 grams chicken thigh fillets
• 2 small bananas, chopped (180 grams)
• 400 mls tomato passata
• 1 tablespoon currants (12 grams)
• 3 tbsp curry powder (8 grams)
• 500ml liquid chicken stock, salt reduced (500 mls)
• 1/3 cup fresh coriander, chopped (20 grams)

Method

Trim chicken of any excess fat and dice into 2cm pieces. Prepare rice according to packet instructions 30 minutes before ready to serve curry.

To cook on the stovetop:

1. Heat a saucepan over a medium-high heat and lightly spray with cooking oil.
2. Add chicken pieces and brown for 1-2 minutes. Add remaining ingredients, excluding the coriander and rice and bring to a boil.
3. Reduce heat to a low simmer for 1 hour until chicken is tender and flavours are well combined.
4. Serve curry on prepared rice topped with chopped coriander leaves.

To cook in a slow cooker:

1. Place chicken, banana, tomato passata, currants, curry powder and stock into the cooker and cook on a low setting for 2 hours.
2. Serve curry on prepared rice topped with chopped coriander leaves. 

4.Peanut Butter Chicken Curry

If you’ve got access to a decent spice cupboard at home, you don’t need to buy curry paste to make a hearty curry like this one from the 28 Day Weight Loss Challenge.

It’s curry meets satay in this dish, packed full of warming spices to fill even the hungriest of bellies.

If you love peanut butter as much as we do, join us on the 28 Day Weight Loss Challenge. for access to delicious recipes like Peanut Butter Noodles, Tofu Salad with Homemade Satay Sauce, or Nutty Ramen Noodles.

Ingredients

• 1 cup basmati rice, uncooked (180 grams)
• 4 teaspoons extra virgin olive oil (20 mls)
• 1 brown onion, finely chopped (100 grams)
• 2 cloves garlic, minced (6 grams)
• 400 grams chicken breast fillets
• 1 tsp fresh ginger, minced (4 grams)
• 2 tsp ground coriander (2 grams)
• 1 tsp ground cumin (1 grams)
• 1 tsp ground turmeric (1 grams)
• 1 cup liquid chicken stock, salt reduced (250 mls)
• 400 grams tinned tomatoes
• 1/2 cup peanut butter (96 grams)
• 1 tsp garam masala (1 grams)
• 1 cup reduced-fat Greek natural yogurt (260 grams)
• 1 tablespoon fresh coriander, chopped (5 grams)

Method

1. Prepare rice according to packet directions.
2. Heat oil in a large saucepan over medium-high heat. Add the onion and garlic and sauté for 1 minute or until tender.
3. Dice the chicken into cubes and add to the pan. Cook for 3-4 minutes or until browned on all sides.
4. Add the ginger, ground coriander, cumin and turmeric and stir to combine. Cook for a further 1-2 minutes until spices are fragrant.
5. Add the chicken stock, tinned tomatoes and peanut butter and mix. Bring to a boil then reduce to a simmer for 5-10 minutes or until chicken is cooked through and sauce has thickened slightly.
6. Add the garam masala and the yogurt and stir to combine.
7. Divide the prepared rice evenly between 4 bowls and top with an even amount of the chicken and curry sauce. Sprinkle with coriander to serve.

Recipe serves 4 at 409 calories per serve.

5.Red Fish Curry with Hidden Veggies

This red fish curry is so full of flavour even the most discerning taste buds won’t be able to tell it contains a good dose of veggie goodness! Plus you can cook a double batch and freeze some for an easy dinner later.

This recipe is available on the 28 Day Weight Loss Challenge.

Access thousands of recipes on the 28 Day Weight Loss Challenge!

Want access to thousands and thousands MORE healthy recipes just like these delish curries? Then be sure to check out our 28 Day Weight Loss Challenge.

Our 28 Day Weight Loss Challenge is a family-friendly, breastfeeding-safe program designed FOR MUMS to help them tackle their health and lose the baby weight. 

Every week you are given a different meal plan to follow and each month we add NEW recipes to our Challenge Recipe Hub. That way, you’ll never get bored and stay on weight loss track while digging into healthy, yummy recipes.

Learn more about our 28 Day Weight Loss Challenge HERE.

28 Day Weight Loss Challenge recipe hub.