{"id":7477,"date":"2018-10-26T11:59:43","date_gmt":"2018-10-26T11:59:43","guid":{"rendered":"https:\/\/fitproblog.mysites.io\/national-curry-week-2018\/"},"modified":"2018-10-26T11:59:43","modified_gmt":"2018-10-26T11:59:43","slug":"national-curry-week-2018","status":"publish","type":"post","link":"https:\/\/www.fitpro.com\/blog\/national-curry-week-2018\/","title":{"rendered":"National Curry Week 2018"},"content":{"rendered":"

In celebration of National Curry Week, we\u2019ve picked out two healthy recipes for you to rustle up.<\/strong><\/h2>\n

Britain loves curry. We\u2019ve taken it under our wing, nurtured it as if it was our own.<\/p>\n

So it\u2019s only right that instead of a day, we celebrate National Curry Week. The idea, we imagine, is a whole week, seven entire days, of curry.<\/p>\n

Now that is all well and good in theory, but imagine actually doing that – indulging on Bhuna after Bhuna, naan after naan.<\/p>\n

That’s where Terri-Ann comes in. Her delicious recipes will let you enjoy our nation’s culinary classic without the burden of guilt and heartburn.<\/p>\n

With more than 75,000 active members from countries all over the world, Terri-Ann\u2019s 123 Diet Plan makes healthy eating simple. These meals have been created alongside expert Ro Huntriss, a nutritionist and registered dietitian listed with the British Dietetic Association.<\/p>\n

About Terri Ann\u00a0<\/strong><\/h3>\n

\"\"<\/p>\n

Terri-Ann herself is the founder and creator of the Terri-Ann 123 Diet Plan, which is where the recipes come from. The plan and recipes have all be devised alongside an expert dietitian and nutritionist, Ro Huntriss, who is a registered dietitian is listed on the British Dietitian Association.<\/p>\n

\"Lamb<\/h3>\n

Indian Lamb (serves 2)<\/strong><\/h3>\n

Ingredients<\/em>:<\/p>\n

– 1 tsp olive oil\/Frylight<\/p>\n

– 2 medium onions, diced<\/p>\n

– 2 inch ginger or 1 tsp<\/p>\n

– 3 cloves of garlic, diced<\/p>\n

– 1 tsp fennel seeds<\/p>\n

– \u00bd tin tomatoes, diced<\/p>\n

– seasoning<\/p>\n

– 400g diced lamb (remove any fat)<\/p>\n

– 1 tsp turmeric<\/p>\n

– 2 red chilies, diced (could use green)<\/p>\n

– 6 curry leaves<\/p>\n

– 1 tsp yoghurt<\/p>\n

– sprinkle of coriander<\/p>\n

 <\/p>\n

Method:<\/em><\/h2>\n

1) Spray a pan with Frylight or use \u00bd tsp olive oil. Add one of the diced onions, ginger, garlic, \u00bd tsp fennel seeds, tinned tomatoes and a pinch of salt. Let this cook for 5 minutes.<\/p>\n

2) Add the lamb and the turmeric with 200ml of water, cover and let simmer until the lamb is tender.<\/p>\n

3) Remove the lid and reduce the liquid by simmering away. When most of the liquid is gone, turn off the heat and cover.<\/p>\n

4) In another pan, heat \u00bd tsp olive oil or Frylight and add the other diced onion and \u00bd tsp fennel seeds.<\/p>\n

5) Cook until the onions brown, then add the diced chili, curry leaves and cook for 1 minute.<\/p>\n

6) Add the lamb mix to the cooked onions and stir.<\/p>\n

7) Serve with 1 tsp of yoghurt, a sprinkle of coriander, and a side of quinoa if you wish.<\/p>\n

 <\/p>\n

\"\"<\/p>\n

Sweet Potato Aloo (serves 2)<\/strong><\/h2>\n

Ingredients:\u00a0<\/em><\/p>\n

– 200g sweet potato, cubed<\/p>\n

– 1 tsp olive oil<\/p>\n

– \u00bc tsp cumin seeds<\/p>\n

– \u00bd heaped tsp mustard seeds<\/p>\n

– 1 tsp turmeric powder<\/p>\n

– 4 cherry tomatoes<\/p>\n

– 2 green chilies, diced<\/p>\n

– 2 curry leaves<\/p>\n

– salt<\/p>\n

– fresh coriander<\/p>\n

 <\/p>\n

Method:\u00a0<\/em><\/h2>\n

1) Part boil the sweet potato for 2 minutes, drain and leave in a bowl.<\/p>\n

2) Heat a pan with a little oil, add in cumin seeds, cook for 10 seconds, then add mustard seeds and turmeric.<\/p>\n

3) Cook on a high heat with a lid on until you hear the seeds pop (around 20-30 seconds). Remove the lid and add the tomatoes, replace the lid, then 10 seconds later add a glass of water (175ml) to stop the ingredients sticking.<\/p>\n

4) Now add the diced chilli and curry leaves and cook for another minute. Add the diced sweet potato and stir; do not let the potato go to mush and be careful to cook only until tender.<\/p>\n

5) Add a little salt to season and serve with a sprinkle of coriander.<\/p>\n

Where next? Why not check out our recipes\u00a0for runners HERE<\/strong><\/a><\/em><\/p>\n

Happy National Curry Week! Enjoy this wonderful celebration \u2013 send us your images and recipe ideas to: publish@fitpro.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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