Tips To Prepare Low Fat Curry
Curries aren't popular as high fat foods for nothing. A small plate of curry can pack in a fat whack that can derail your healthy diet plans. Often prepared using meat, vegetables, variety of spices and dollops of butter, ghee, or other cooking oil, certain curries can be extremely fattening. However, the ingredients you choose can make all the difference in your curry and transform a calorie-dense, fattening curry into totally nutritious, lean, and healthy eating option. Follow these tips on how to prepare low fat curry to make your curry nutritious and high on health.
How To Prepare Low Fat Curry
- One of the best ways to cut down the fat from a curry sauce is to avoid adding extra oil to the base when the onions and garlic have absorbed the initial amount. Instead, add water to add moisture. This will save calories whilst preventing the food from sticking to the bottom of the pan.
- Using traditional pans or woks are heavy and always causes food to stick. As a result, you need to add more oil in your cooking. Switching to non-stick pans will reduce the amount of oil used, and thereby cut down on the fat content of your curry.
- If you think that ‘cholesterol free’ or ‘low cholesterol’ cooking oils are 100% safe and fat free, know that no oil is completely fat or cholesterol free. However, opting for olive, rapeseed, sunflower or corn oils instead of harder fats such as butter and ghee, which has saturated fats, would be a great option.
- Substituting oily fish, meat and eggs with more vegetables to your meal can cut down the fat content. Also, keep off the salt, and be a little extra generous in usage of spices to make your curry tasty, yet low in oil, salt and fat.
Keep these tips in mind while making curry the next time and you won’t do the mistake of piling up your curries with unwanted fat.
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