Went to the gym this morning and burnt 934cals - my biggest ever in one session so very pleased with that.
And have just come home and created a recipe for the week 7 weekly surprise. Thought I'd post it up here as I'm pretty proud of it!
Jo’s Indian takeaway - Channa Massala and Vegetable Samosas
The average Indian takeaway is likely to blow your daily calorie limit in one fell swoop. But why shouldn’t we enjoy the beautiful spices Indian food has to offer? This low cal version is yummy, filling and will not break the calorie bank!
Ingredients:
1 can chickpeas (drained) – 257
1 can chopped tomatoes – 88
1 onion – 43
2 teaspoons curry powder – 14
2 handfuls of spinach leaves – 16
2 sheet filo pastry – 112
100g Frozen Australian Mixed Vegetables (Coles) – 60
2 teaspoons curry powder – 14
Olive oil spray
Total = 604 (302 per meal)
Method:
1) Pre-heat oven to 200.
2) Slice onion into fine wedges. Spray pan lightly with olive oil spray, heat over a medium heat and stir-fry for 2 minutes until soft.
3) Add curry powder and stir-fry for another minute until fragrant.
4) Add chickpeas and stir, before adding chopped tomatoes. Leave to simmer gently whilst preparing samosas.
5) In a small pan, heat frozen veg combined with curry powder.
6) Lay out one sheet of filo pastry and slice horizontally into three (so you’re left with three long strips of filo). Spray lightly with olive oil spray.
7) Put one teaspoon of the mixed veg and curry powder mixture onto the left hand side of the filo pastry strip.
8) Fold the top left corner of the filo pastry over the mixture to make a covered triangle.
9) Take the bottom left hand corner of the triangle and fold over, then take the bottom left hand corner and fold up to and seal the triangle. Repeat folding over until you’ve run out of filo pastry and the parcel is sealed. Repeat with the two remaining strips of the first sheet of filo pastry and the three strips of the second sheet of filo pastry (so you end up with 6 samosas – three per person).
1) Line a tray with baking paper and bake for 5 minutes or until golden and crisp.
11) Add the spinach to the channa massala for the last five minutes of cooking.
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