Mushroom and Spinach Curry L.E.
Author: SGH (HCP)
INGREDIENTS:**
g Tomatoes, canned, whole contents
g Curry powder
g Spinach, baby, raw
g Water, distilled
g KetoCal 4:1 Powder (Unflavoured)
g Oil, olive
g Mushrooms, white, raw
g Peppers, capsicum, green, raw
g Spring onions, bulbs only, raw
g Tomato puree
g Garlic puree
Directions:
- Heat oil in pan.
- Add mushrooms, pepper, spring onion, tomato puree and garlic puree to pan and cook on a medium heat for 5 mins.
- Add tomatoes, curry powder and spinach, cook for 5 mins on a low heat.
- Mix the KetoCal with water to form a paste, then add to the curry sauce and serve.
Nutrition Information (for entire recipe):
Carbohydrate:
3.03
Calories: 229
Fat:
21.81
Protein:
4.05
Ratio:
3.08:1
Tags:
KetoCal 4:1 Powder3:1 ratioMain Meal
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
