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Anyway to cook a healthy low fat version of curry?

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' Forum started by Chubbybunny, Oct 1st, 2015 at 23:17 PM.
Oct 1st, 2015, 23:17 PM  
Join Date: Sep 2015
Posts: 7

Anyway to cook a healthy low fat version of curry?

I'm going to assume it is the ghee, and oil in curry and other Indian dishes that make them fattening.
Is making a vegetable curry using olive oil a reasonable substitute?
Oct 2nd, 2015, 08:52 AM  
Join Date: Jul 2015
Location: Worcestershire, UK
Posts: 3,240

I make my curry with chicken, spices, onions, peppers, mushrooms, spinach, passata, then low fat natural yogurt stirred in at the end of cooking. Hubby says it's awesome! There's no need for oil of any kind, just use frylight at the start to sautee the meat, onion and spices.
Oct 2nd, 2015, 08:59 AM  
Join Date: Nov 2014
Location: Manchester, UK
Posts: 255

Lot of flavour is got from the initial frying of the spices to release there oils and the slight caramelisation of the onions and garlic which gives a flavour we all know and love. The flavoured oil then mixes into the dish. Can be done ok in small amount of olive or coconut oil. Saying that lot of flavour comes from the added stock as well. I like simple dishes like saag aloo , tarka dahl, although I make a pretty good sweet potato and green chilli curry that I tend to pile in whatever veg I have left. Oven roasted seasoned cauliflower florets dropped into a slightly curried/ginger veg broth is a thing of beauty. There's probably hundreds of recipes dotted about this site. Sadly my favourite used to be the full fat coconut milk and almond infused Tikka Massala but some of the healthy alternatives are very good. Have fun
Oct 3rd, 2015, 16:45 PM  
Join Date: Oct 2015
Posts: 18

You can make SW potato and cauliflower curry (as below) I would definitely recommend it as a base! It is full of flavour and being SW, it is super healthy too You can easily substitute the veggies they use for chicken or whatever else you wanted. I have also made this several times without the slow cooker, just alter the timings/cooking accordingly.

Cauliflower and Potato Curry - slow cooker recipe

Free on GREEN

Serves 4


4 Cups potatoes, peeled and quartered
1 small cauliflower, cut into florets
¾ tsp ground turmeric
½ tsp chilli powder
1½ tsp ground cumin
¾tsp salt
big pinch of sugar
2 tomatoes, chopped
1¼ cups water
½ tsp garam masala


Add all ingredients to a slow cooker and cook on low for approximately 6 hours.
Oct 5th, 2015, 13:05 PM  
Join Date: Jun 2015
Location: Manchester
Posts: 3,876

I don't use any oil when I make a curry. I just use a bit of Fry Light, and use the onions and spices to create the base of the curry

Yes the restaraunts use oils, and especially Ghee, but if you ask them to cook it without the ghee, it tastes exactly the same if not better in my opinion. The ghee doesn't enhance the flavour for me, it just leaves that oily residue on the plate that isn't pleasant to see.
Oct 6th, 2015, 12:22 PM  
Join Date: Sep 2015
Location: Los Angeles
Posts: 23

Too Much Oil Makes you Fat

Quote by Chubbybunny View Post
I'm going to assume it is the ghee, and oil in curry and other Indian dishes that make them fattening.
Is making a vegetable curry using olive oil a reasonable substitute?
Indians loves ghee in their dishes, because of distinctive taste of it. Not everyone can afford Olive oil although the ads in TV is popping out all day about olive oil, when I check the price It's really expensive compare to traditional mustard oil or ghee for cooking.
Oct 8th, 2015, 13:51 PM  
Join Date: May 2013
Location: Here!
Posts: 5,930

You definitely don't need oil while using the slow cooker.

If you do cook some of your veg before cooking one by the hob usie coconut oil and always use the minimum amount but I find if there's anything I need stock for I cook in the stock.

Chicken Jalfrezi & Onion Bahjis Recipe + Slow Cooker Jalfrezi Recipe Method
You could opt out the chicken add other vegetables such as cauli, chick peas & butternut squash.
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