Mushroom and Spinach Curry 2.1 S.C.
Author: SGH (HCP)
INGREDIENTS:**
g KetoCal 3:1 Powder
g Oil, olive
g Mushrooms, white, raw
g Peppers, capsicum, green, raw
g Spring onions, bulbs and tops, raw
g Tomato puree
g Garlic puree
g Tomatoes, canned, whole contents
g Curry powder
g Spinach, baby, raw
g Water, distilled
ml Cream, double, Tesco (HCP added*)
g Potatoes, old, boiled in unsalted water, flesh only
Directions:
- Heat oil in a 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:
8.61
Calories: 358
Fat:
32.7
Protein:
6.94
Ratio:
2.1:1
Tags:
2:1 ratio
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
