How to make your home-made curry healthier
Prepping meals at home is an excellent way to save calories, money and increase the nutrient density of your food. By creating a classic curry dish at home you’ve already taken a leap into the right direction by avoiding your local take-out! To further boost the health benefits of your next evening meal take note of the following tips to really reap the rewards of home cooking.
- Rather than using pre-made sauces and pastes, fry off a few dried spices such as chili, turmeric, garlic and coriander. Not only will you be able to adjust the taste to suit your preference, you’ll avoid any nasty preservatives and additives that are usually found in packaged items.
- Coconut cream is a delicious addition to a curry, but also significantly increases the saturated fat content of the meal. If this is of concern to you, try substituting part of the coconut with Greek yoghurt or almond butter. You’ll still get the great flavour of the coconut plus the benefits of a different fat source!
- Aim to have a few different coloured veggies in your dish to maximise nutrient content. Broccoli, snow peas, capsicums and sweet potato are all great additions to a curry.
- What will you serve your curry with? Brown rice, quinoa and kelp noodles make great, nutritious substitutions for regular, high GI white rice. Or just up the veggies and go without. Be sure to keep your grain portion on the smaller side too - they're very easy to over eat!
- So, we have carbs and fats sorted - now for some protein! Fish, chicken, lamb and tofu are all great sources of protein which help to support our muscles, preserve the health of our organs, and keep hunger at bay.