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A lighter version of the Indian takeaway classic from Angela Nilsen, this tomato-based curry is packed with extra spinach and peppers
Prep 25 mins
Cook 30 minsplus marinating
Low-fat, Super healthy
HOW TO MAKE IT HEALTHIER
Angela makes her balti healthier by: Using sunflower oil instead of ghee; Frying in a non-stick wok to reduce the amount of fat for cooking; Using skinless chicken breasts; Stirring in lots of veg to provide 2 of your 5-a-day; Keeping salt to a minimum by using a quality organic passata that contained less salt, and using less for seasoning.
217 kcalories, protein 30.2g, carbohydrate 10.2g, fat 6.6 g, saturated fat 1.3g, fibre 2.5g, sugar 8.2g, salt 0.5 g
Recipe from Good Food magazine, June 2012.
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