Low carb

Vegetable and lentil curry recipe ⋆ Chef Of King View Ingredients View Nutrients
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Ingredients
  • 2 teaspoons vegetable oil
  • 1 medium red onion, cut into wedges
  • 1 garlic clove, crushed
  • 2 tablespoons mild curry paste
  • 1 medium red capsicum, cut into 3cm pieces
  • 300g cauliflower, cut into small florets
  • 150g button mushrooms, quartered
  • 2 baby eggplant, sliced
  • 415g can crushed tomatoes
  • 1 cup Massel vegetable liquid stock
  • 150g green beans, trimmed
  • 400g can brown lentils, drained, rinsed
  • Fresh coriander leaves, to serve
  • Plain yoghurt, to serve
  • Steamed rice, to serve
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Nutrients
  • Calories: 759 kj
  • 6g FAT TOTAL:
  • 1g SATURATED FAT:
  • 10g FIBRE:
  • 11g PROTEIN:
  • 740.87mg SODIUM:
  • 8g CARBS (SUGAR):
  • 16g CARBS (TOTAL):

Vegetable and lentil curry

Bring us your time-poor, your hungry, your tired and we’ll fix them in a flash with this easy to make vegetable…

(5 / 5)
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Ingredients
  • 4 corn cobs, husks removed
  • 1 garlic clove, crushed
  • 2 eggs
  • 1/4 cup (40g) plain flour
  • Salt & freshly ground pepper
  • 1/3 cup (80ml) vegetable oil
  • 80g pkt baby rocket
  • 1 small fresh red chilli, deseeded, finely chopped
  • 1 teaspoon grated fresh ginger
  • 1/2 cup (125ml) lime juice
  • 2 tablespoons Chang's sesame oil
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Nutrients
  • 1862 kj ENERGY:
  • 33g FAT TOTAL:
  • 5g SATURATED FAT:
  • 8g FIBRE:
  • 11g PROTEIN:
  • 109mg CHOLESTEROL:
  • 59.81mg SODIUM:
  • 5g CARBS (SUGAR):
  • 24g CARBS (TOTAL):

Corn fritters with chilli dressing

Spicy chilli dressing adds a wonderful flavour to these satisfying corn fritters. Credit by: KingOfChef

(0 / 5)
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Ingredients
  • 5 small zucchini, ends trimmed, sliced lengthways into thirds
  • 2 bunches asparagus, ends trimmed, diagonally halved
  • 4 large egg tomatoes, thickly sliced lengthways
  • 1 large red onion, cut into wedges
  • 60mls (1/4 cup) olive oil
  • 125g feta, crumbled
  • 1/2 cup fresh basil leaves, shredded
  • 1 tablespoon balsamic vinegar
  • Salt & ground black pepper, to taste
  • 8 thick slices Italian-style bread, to serve
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Nutrients
  • 1752 kj ENERGY:
  • 22g FAT TOTAL:
  • 7g SATURATED FAT:
  • 7g FIBRE:
  • 16g PROTEIN:
  • 21mg CHOLESTEROL:
  • 624.39mg SODIUM:
  • 10g CARBS (SUGAR):
  • 35g CARBS (TOTAL):

Chargrilled vegetable stack

Create beautiful vegetarian starters in minutes with this chargrilled vegetable stack. Credit by: KingOfChef

(0 / 5)
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Ingredients
  • 2 x 420g cans corn kernels, drained
  • 1 green jalapeno chilli, deseeded, finely chopped
  • Olive oil, to brush
  • 8 x 25cm Mexican tortillas (Buttercup brand)
  • 250g pkt cheddar, coarsely grated
  • 430g can three-bean mix, rinsed, drained
  • 1/2 small red onion, cut into thin wedges
  • 2 ripe tomatoes, chopped
  • 1/2 cup chopped fresh coriander
  • 1 large lemon, juiced
  • Salt & freshly ground black pepper
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Nutrients
  • 2417 kj ENERGY :
  • 26g FAT TOTAL:
  • 15g SATURATED FAT:
  • 10g FIBRE:
  • 28g PROTEIN:
  • 47mg CHOLESTEROL :
  • 1194.54mg SODIUM:
  • 10g CARBS (SUGAR):
  • 53g CARBS (TOTAL):

Corn quesadillas with bean salad

Create authentic Mexican-style meals in the comfort of your own home with these delicious quesadillas. Credit by: KingOfChef

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Ingredients
  • 50g butter
  • 1 (about 400g) swede, peeled, cut in half lengthways, cut into 1cm-thick slices
  • 1 (about 300g) parsnip, peeled, cut into 2cm-thick batons
  • 1 (about 200g) orange sweet potato (kumara), peeled, cut crossways into 1cm-thick slices
  • 1 large (about 200g) carrot, cut into 2cm-thick batons
  • 1 sachet bouquet garni (MasterFoods brand)
  • 300ml Massel vegetable liquid stock
  • 2 sheets (25 x 25cm) frozen ready rolled butter puff pastry (Pampas brand), partially thawed
  • 2 tablespoons horseradish cream
  • 1 tablespoon fresh rosemary leaves
  • Green salad, to serve
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Nutrients
  • 2252 kj ENERGY:
  • 29g FAT TOTAL:
  • 19g SATURATED FAT:
  • 11g FIBRE:
  • 9g PROTEIN:
  • 57mg CHOLESTEROL:
  • 648.86mg SODIUM:
  • 13g CARBS (SUGAR):
  • 55g CARBS (TOTAL):

Free-form vegetable pie

This hearty vegetable pie is a great dinner idea for meat-free Mondays. Credit by: KingOfChef

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Ingredients
  • 400g San Remo wholemeal spaghetti
  • 1 cup roughly chopped fresh continental parsley
  • 200g 97% fat-free semi-dried tomatoes
  • 50g pitted Always Fresh Kalamata olives
  • 1 tablespoon extra virgin olive oil
  • 1 lemon, rind finely grated, juiced
  • 100g low-fat fresh ricotta
  • Freshly ground pepper
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Nutrients
  • 2432 kj ENERGY:
  • 13g FAT TOTAL:
  • 2g SATURATED FAT:
  • 12g FIBRE:
  • 21g PROTEIN:
  • 12mg CHOLESTEROL :
  • 290.32mg SODIUM:
  • 18g CARBS (SUGAR):
  • 89g CARBS (TOTAL):

Tomato and ricotta wholemeal spaghetti

Enjoy your favourite pasta dish without the guilt – this spaghetti main is low-fat and lower-GI too. Credit by: KingOfChef

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Ingredients
  • 1 red capsicum, diced
  • 2 zucchini, grated
  • 2 carrots, peeled, grated
  • 400g can cannellini beans, rinsed, drained
  • 250g low-fat ricotta cheese
  • 1 tablespoon self-raising flour
  • 2 teaspoons smoked paprika
  • 3 eggs, lightly beaten
  • 1 bunch asparagus, trimmed, thinly sliced
  • 150g green beans, trimmed
  • 1 red onion, halved, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 tablespoon olive oil
  • 1/2 cup flaked almonds, toasted
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Nutrients
  • 1430 kj ENERGY:
  • 19g FAT TOTAL:
  • 5g SATURATED FAT:
  • 9g FIBRE:
  • 23g PROTEIN:
  • 194mg CHOLESTEROL:
  • 237.13mg SODIUM:
  • 7g CARBS (SUGAR):
  • 15g CARBS (TOTAL):

Vegetable slice with asparagus salad

How to Make Vegetable slice with asparagus salad Recipe? Credit by: KingOfChef

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Ingredients
  • 1 1/2 tablespoons olive oil
  • 2 bunches asparagus, woody ends trimmed
  • 250g haloumi, drained, cut into 4 lengthways
  • 60g baby mesclun
  • Freshly ground black pepper
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Nutrients
  • 970 kj ENERGY:
  • 18g FAT TOTAL:
  • 8g SATURATED FAT:
  • 8g SATURATED FAT:
  • 16g PROTEIN:
  • 2.5g CARBS (TOTAL):

Asparagus and haloumi salad

Salty haloumi is pan fried until golden brown and served on a bed of asparagus in this elegant dish. Credit by:…

(0 / 5)
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