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Vegetarian san choy bow recipe View Ingredients View Nutrients
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Ingredients
  • 1 tbs vegetable oil
  • 400g pkt plant-based mince
  • 1/3 cup (100g) red curry paste
  • 2 tbs vegetable stock
  • 200g broccoli, cut into small florets
  • 1 red capsicum, seeded, finely chopped
  • 3 celery sticks, finely chopped
  • 3 spring onions, thinly sliced
  • 1/3 cup coriander leaves
  • 12 small iceberg lettuce leaves
  • 1 cup bean sprouts
  • 1/4 cup (20g) flaked almonds, toasted
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Nutrients
  • Calories: 1627 kj
  • 22g FAT TOTAL:
  • 4g SATURATED FAT:
  • 12g FIBRE:
  • 29g PROTEIN:
  • 1792mg SODIUM:
  • 7g CARBS (SUGAR):
  • 11g CARBS (TOTAL):

Vegetarian san choy bow

You won’t need to order out with these delicious vegetarian san choy bow cups that will add crunch and flavour to your dinner…

(5 / 5)
Indian-style vegetable curry View Ingredients
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Ingredients
  • 1 tablespoon sunflower oil
  • 2 tablespoons brown mustard seeds
  • 2 onions, coarsely grated
  • 1 long green chilli, sliced
  • 10 fresh curry leaves (see note), (optional)
  • 500g cauliflower, cut into florets
  • 1 kumara (about 500g), peeled, cut into 2cm pieces
  • 1 eggplant (about 350g), cut into 2cm pieces
  • 2 carrots, cut into 2cm pieces
  • 400g can chopped tomatoes
  • 2 garlic cloves, finely chopped
  • 1 tablespoon grated ginger
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 600ml Massel vegetable liquid stock
  • 100g green beans, trimmed
  • 1 teaspoon garam masala (Indian spice mix)
  • 1 tablespoon tamarind puree (see note) or lime juice
  • 2 tomatoes, finely chopped
  • 2 tablespoons toasted cashews, roughly chopped
  • 2 tablespoons coriander leaves

Indian-style vegetable curry

Jill’s speedy one-pot curry is bursting with aromatic Indian spice and winter vegetables.

(5 / 5)
Mango & tomato curry recipe View Ingredients View Nutrients
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Ingredients
  • 2 tablespoons sunflower oil
  • 1 teaspoon black mustard seeds
  • 3 teaspoons medium curry powder
  • 2 teaspoons ground turmeric
  • 50g fresh ginger, grated
  • 1 long green chilli, deseeded, thinly sliced
  • 10 fresh curry leaves (see note)
  • 4 cardamom pods, lightly crushed
  • 2 garlic cloves, sliced
  • 1 onion, thinly sliced
  • 1 large mango, sliced
  • 6 tomatoes, core and seeds removed, cut into wedges
  • 400ml coconut milk
  • 2 tablespoons chopped coriander leaves
  • 1/3 cup toasted cashews, roughly chopped
  • Steamed white rice, to serve
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Nutrients
  • Calories: 2377 kj
  • 43g FAT TOTAL:
  • 22g SATURATED FAT:
  • 10g FIBRE:
  • 11g PROTEIN:
  • 66.52mg SODIUM:
  • 26g CARBS (SUGAR):
  • 31g CARBS (TOTAL):

Mango & tomato curry

Mango adds a delicious sweetness to this vegetarian curry.

(5 / 5)
Creamy chickpea and vegetable curry recipe View Ingredients View Nutrients
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Ingredients
  • 2 teaspoons vegetable oil
  • 2 tablespoons Madras curry paste
  • 1 cup Massel vegetable liquid stock
  • 400ml can light coconut cream
  • 1 large red capsicum, cut into 2cm pieces
  • 1kg pumpkin, cut into 2cm pieces
  • 1 small cauliflower, trimmed, cut into florets
  • 3 tomatoes, roughly chopped
  • 300g green beans, trimmed, halved
  • 400g can chickpeas, drained, rinsed
  • 1 Lebanese cucumber, grated
  • 2 tablespoons fresh coriander leaves, chopped, plus extra to serve
  • 1 cup plain Greek-style yoghurt
  • 4 naan bread, warmed
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Nutrients
  • Calories: 2773 kj
  • 24.6g FAT TOTAL:
  • 14g SATURATED FAT:
  • 9.7g FIBRE:
  • 21.2g PROTEIN:
  • 25mg CHOLESTEROL:
  • 1178mg SODIUM:
  • 86.6g CARBS (TOTAL):

Creamy chickpea and vegetable curry

Boasting 7 serves of vegetables, this vegetarian curry is slow cooked perfection. Enjoy for dinner tonight and savour leftovers for lunch later in…

(5 / 5)
Eggplant and kumara curry Recipe View Ingredients View Nutrients
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Ingredients
  • 1/4 cup (60ml) coconut oil
  • 1 onion, thinly sliced
  • 1 long red chilli, finely chopped
  • 2 garlic cloves, finely chopped
  • 5cm piece ginger, finely chopped
  • 30 fresh curry leaves
  • 400ml can coconut milk
  • 2 cups (500ml) Massel vegetable liquid stock
  • 2 tbs tamarind paste
  • 4 x Japanese eggplants, quartered lengthways, connected at stem
  • 300g kumara, cut into thin wedges
  • Toasted coconut flakes, to serve
  • Steamed brown rice or white rice, to serve
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Nutrients
  • Calories: 3089 kj
  • 39.2g FAT TOTAL:
  • 33.6g SATURATED FAT:
  • 11.7g FIBRE:
  • 11g PROTEIN:
  • 432mg SODIUM:
  • 16.5g CARBS (SUGAR):
  • 91.2g CARBS (TOTAL):

Eggplant and kumara curry

Toasted coconut flakes add crunch to this vibrant vegetarian curry.

(0 / 5)
Guilt-free chocolate fudge cake recipe View Ingredients View Nutrients
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Ingredients
  • Vegetable oil spray, to grease
  • 200g silken firm tofu, drained
  • 100g (1/2 cup) caster sugar
  • 2 egg yolks
  • 2 teaspoons vanilla essence
  • 80g 70% cocoa dark chocolate, melted
  • 50g (1/3 cup) plain flour, sifted
  • 1 tablespoon self-raising flour, sifted
  • 4 eggwhites
  • Low-fat vanilla yoghurt, to serve
  • Raspberries, to serve (optional)
  • Cocoa powder, to dust
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Nutrients
  • Calories: 750 kj
  • 6g FAT TOTAL:
  • 2g SATURATED FAT:
  • 2g FIBRE:
  • 6g PROTEIN:
  • 29mg CHOLESTEROL:
  • 53.24mg SODIUM:
  • 18g CARBS (SUGAR):
  • 25g CARBS (TOTAL):

Guilt-free chocolate fudge cake

Using tofu in place of additional chocolate gives this cake a deliciously fudgy texture.

(5 / 5)
Half-the-fat chocolate cake with raspberriesRecipe View Ingredients View Nutrients
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Ingredients
  • 1 cup self-raising flour
  • 1/2 cup plain flour
  • 1/3 cup cocoa powder
  • 1/2 cup caster sugar
  • 1/2 cup extra light olive oil
  • 3 eggs
  • 1/2 cup buttermilk
  • 1 medium (200g) granny smith apple, peeled, grated
  • 100ml Pauls light thickened cream
  • 1/2 cup frozen raspberries, thawed
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Nutrients
  • Calories: 1239 kj
  • 16g FAT TOTAL:
  • 4g SATURATED FAT:
  • 3g FIBRE:
  • 6g PROTEIN:
  • 71mg CHOLESTEROL:
  • 139.5mg SODIUM:
  • 15g CARBS (SUGAR):
  • 31g CARBS (TOTAL):

Half-the-fat chocolate cake with raspberries

Have your cake and eat it, too! Create this decadent cake with half the fat of your usual favourites.

(0 / 5)
Vanilla and raspberry cakes recipe View Ingredients View Nutrients
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Ingredients
  • 1 1/2 cups self-raising flour
  • 1/3 cup caster sugar
  • 1 cup reduced-fat vanilla yoghurt
  • 80g light (75% less saturated fat) margarine, melted, cooled
  • 1 egg, lightly beaten
  • 1/2 cup frozen raspberries, roughly crushed
  • Icing sugar mixture, for dusting
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Nutrients
  • Calories: 197 kj
  • 1.4g FAT TOTAL:
  • 0.4g SATURATED FAT:
  • 0.3g FIBRE:
  • 1.3g PROTEIN:
  • 5mg CHOLESTEROL:
  • 55mg SODIUM:
  • 7.4g CARBS (TOTAL):

Vanilla Bean Raspberry Layer Cake

A classic Vanilla Bean Raspberry Layer Cake with moist vanilla bean cake with a sweet raspberry filling and a fluffy whipped…

(0 / 5)
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