Sometimes there’s nothing like a good curry from the local Indian, right?
But often loaded with nasty vegetable oils and sugar, they aren’t going to help you on your quest to become leaner and stronger.
This one tastes as authentic as your best curry house, but with only 8.6g fat! So you can now enjoy a curry without sacrificing your hard work… or be tempted by all those extra side dishes!
Sounds good, “But what’s with the llama?” I hear you ask!
Well, llama meat has a similar taste to beef, but is much leaner and lower in cholesterol. Slightly unconventional as protein sources go, but it’s available online from websites such as MuscleFood.com.
The meatballs can, however, be exchanged for a more traditional protein if llama isn’t up your street — we would recommend beef.
Don’t fancy llama or beef? Check out our incredible healthy chicken curry instead.
Macros*: Calories 414, Protein 25.5g, Carbs 56.9g, Fat 8.6g
- 240g (12 meatballs, 1 pack) llama meatballs
- 100g natural yoghurt
- Coconut oil
- 150g onions, sliced
- 350g sweet potato, diced
- 50g ginger, peeled and grated
- 15g garlic cloves, crushed
- 2 tsp garam masala
- 3/4 tsp chipotle chilli powder
- 1/2 tsp ground white pepper
- 1/2 tsp all spice
- 1/2 tsp fennel seeds
- 1/2 tsp salt
This is a fairly spicy dish — so be warned! If you like a milder curry you may want to opt for a mild chilli powder.
- Begin by prepping all the ingredients so they’re ready to go. Slice, dice, grate and crush. Combine all the dry spices together in a ramekin or small bowl.
- Put the diced sweet potato it in a microwavable bowl with 3-4tbsp water in the bottom. Cover and microwave until tender, stirring in between.
- Heat a non-stick wok or large frying pan to medium heat, add 1 tsp coconut oil and fry the onion until soft. About 10 minutes. Remove and blend with 3 tbsp water to make an onion puree.
- Drain left over water from the sweet potato to the onion puree.
- Fry the onion and garlic in 1tsp coconut oil for a couple of minutes. Add the onion puree and spices. Cook for a further 2-3 minutes. Add the meatballs and sweet potato and cook just to brown the outside of the meatballs. Stir in the yoghurt and 150ml water. Bring to the boil, cover and simmer until the meatballs are cooked through.
- Continue cooking uncovered, or add more liquid, until the sauce is thick or thin enough to your liking.
- Serve up and enjoy with our healthy pilau rice.
*Note: Macros are given per serving assuming two servings in total.