I love spicy food. It’s pretty much the only thing that I require in my food. It doesn’t need to taste “good” by conventional standards, nor does it need to appeal to anyone else- I need spice in my life. So when I want curry I don’t need or want to cut it with a bunch of coconut milk to reduce the heat (and jack up the calories!). Instead, I substitute vegetable broth and pack in the spice! This “soup”, for lack of a better term, has become my go to dinner for the last few weeks. Costs me next to nothing, takes ten minutes, has all the veggies I want, and is spicy as all get out! At a low 250 calories/5 WWPP per bowl (which I cannot finish), it’s also perfect for my diet.
I hope you give it a try and let me know what you think!
+ 1 package Shiritaki tofu noodles (width of your choice) – 40 cal
+ 1c vegetable (reduced sodium) broth – 15 cal
+ 1-2 tbsp red curry paste (I like the Maesri brand) – 15-30 cal
+ 1/2tbsp garlic – 0 cal
+ veggies of your choice! – totally depends on what you use, but it’ll be low
+ 1-2tsp cornstarch (to thicken) – 15-25 cal
- Heat garlic lightly
- Add 1/2c veggie broth and curry paste
- Add veggies that need a little more time to cook (beans, peppers, etc.)
- “Cook” noodles to package specifications
- Add quick cooking veggies, remaining broth and cornstarch
- Reduce heat, allow broth to thicken (to your liking) and veggies to get soft
- Serve and enjoy!