Mushroom and Spinach Curry
Author: Nutricia
INGREDIENTS:**
g KetoCal 3:1 Powder
g Oil, olive
g Mushrooms, white, raw
g Peppers, capsicum, green, raw
g Spring onions, bulbs only, raw
g Tomato puree
g Garlic puree
g Tomatoes, canned, whole contents
g Curry powder
g Spinach, baby, raw
g Water, distilled
Directions:
- Heat oil in a pan.
- Add mushrooms, pepper, spring onion, tomato puree, garlic puree and cook on a medium heat for 5 mins.
- Add chopped tomatoes, curry powder and spinach, cook for a further mins on 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:
3.65
Calories: 167
Fat:
14.85
Protein:
3.76
Ratio:
2:1
Tags:
KetoCal 3:1 Powder2:1 ratioModified Ketogenic iet (MKD)Main MealVegetarian
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
