Recipes Under 600 Calories

Beetroot, Pomegranate & Parsnip Soup

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This beautifully coloured soup is delicious served with a chunk of freshly baked bread. It’s vegan, but vegetarians and meat eaters are sure to love it too.

Beetroot, Pomegranate & Parsnip Soup

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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4

Ingredients
  

  • 1 tbsp light olive oil
  • 75 g 3oz onion, finely chopped
  • 175 g 6oz carrots, diced
  • 150 g 5oz parsnips, thinly sliced
  • ½ tsp ground coriander
  • 800 ml 1⅓ pints light stock
  • 350 g 12oz cooked beetroot (not in vinegar), sliced
  • 4 tsp fresh dill chopped
  • 1 pomegranate
  • To garnish
  • 4 tbsp soya yogurt
  • 2 tbsp walnut pieces optional

Instructions
 

  • Heat the oil in a large saucepan and sweat the onion, carrot and parsnip for 5 mins until it starts to soften. Add the coriander and cook for a further 2 mins.
  • Add the stock and beetroot. Bring to the boil and then simmer for 20 mins, adding 2 tsp of dill for the last 2 or 3 mins.
  • Cut the pomegranate in half and extract the juice using a lemon squeezer. Blend the soup and add the juice to taste (up to 4 tbsp).
  • Garnish with the yoghurt, walnut pieces and remaining 2 tsp chopped dill. Serve with walnut bread or granary or rye rolls (bread is optional and not included in calorie/fat count).

Simon Rimmer’s Vegetable Curry

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This vegetarian curry is great with naan bread, chutney and steamed rice! Try Simon’s recipe when you’re tempted by a weekend takeaway but want something healthier.

Simon Rimmer’s Vegetable Curry

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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 6

Ingredients
  

  • 500 g 1lb 2oz sweet potato, peeled and cubed
  • 400 g 14oz courgettes, trimmed and cut into 2.5cm (1-inch)
  • Rounds salt and freshly ground black pepper
  • 2 red peppers deseeded and finely sliced good handful of baby spinach
  • Sauce
  • 1 tsp each of cumin coriander,
  • fennel and fenugreek seeds
  • 2 tbsp vegetable oil
  • 2 onions sliced
  • 2 garlic cloves crushed
  • 2 small red birds eye chillies
  • deseeded and finely chopped
  • 400 g can chopped tomatoes
  • 2.5 cm 1-inch piece fresh root
  • ginger peeled and grated
  • 1 tbsp turmeric
  • 2 cardamom pods crushed,
  • pods discarded
  • 250 ml 9fl oz vegetable stock

Instructions
 

  • For the sauce, gently toast the cumin, coriander, fennel and fenugreek seeds for 2 minutes in a dry pan, then grind them using a pestle and mortar.
  • Heat 1 tbsp of the oil in a large pan, add the onions and fry gently for 10 minutes until well coloured. Add the garlic and chilli.
  • Stir in the tomatoes, ginger, turmeric, cardamom seeds and toasted, ground spices.
  • Add the stock, bring to the boil and then reduce the heat, cover and simmer for 25 minutes.
  • Tip the curry sauce into a food processor and blend until very smooth.
  • Boil or steam the sweet potato until tender.
  • Toss the courgettes in the remaining oil, then fry them for a few minutes on each side until lightly browned. Season well.
  • To serve, add all the veggies to the prepared sauce and warm through.
  • The Seasoned Vegetarian by Simon Rimmer is published by Mitchell Beazley, £14.99 www.octopusbooks.co.uk

Notes

Serve with steamed rice, naan bread and any other bits you fancy, such as chutney and raita.

Split Pea and Vegetable Curry

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Instead of an Indian takeaway, why not cook this delicious, slightly hot vegetarian curry? It is easy to cook and will appeal to the whole family. Delicious served with naan bread or boiled rice

Split Pea and Vegetable Curry

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Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Servings 6

Ingredients
  

  • 200 g 7oz yellow split peas
  • 2 tbs vegetable oil
  • 1 large onion peeled and sliced
  • 2 cloves garlic peeled and sliced
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 large red chilli deseeded and chopped
  • 2 carrots peeled and cut into chunks
  • 2 sprigs curry leaves optional
  • Salt and freshly ground black pepper
  • 400 ml can light coconut milk
  • 200 g 7oz paneer (vegetarian cheese), cubed
  • 200 g 7oz sugar-snap peas, trimmed
  • 1 tsp cumin seeds toasted, optional
  • Naan bread toasted to serve

Instructions
 

  • Rinse the split peas in a sieve under the cold tap, then simmer in 900ml (1½ pints) fresh water for 30 mins.
  • Heat the oil in a large flameproof casserole. Add the onion and fry very gently, until softened. Stir in the garlic, spices and chilli and fry about 5 mins until the onion is golden brown.
  • Add the split peas, carrot and curry leaves, if using, season and then simmer for 10 mins. Stir in the coconut milk and paneer, and simmer for 10 more mins.
  • Add the sugar-snap peas and cook for 5 mins, until they’re tender and the liquid has thickened. Sprinkle with cumin seeds, if using, and serve with warm, toasted naan bread.

Notes

Look out for fresh curry leaves in Asda, sold in the fruit and veg area - use, and freeze the remainder. Alternatively, buy dried (we used ones by Bart spices).

Sweet Potato, Cauliflower and Sugar Snap Curry

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This is very mild but if you like your curries spicier, add one chopped chilli with the curry powder. You can also substitute any of the vegetables for what you have in the fridge.

Sweet Potato, Cauliflower and Sugar Snap Curry

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Cook Time 25 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 1 tbsp sunflower oil
  • 1 onion thinly sliced
  • 1 tsp curry powder
  • 2 to matoes chopped
  • 1 large sweet potato peeled and cut into large pieces
  • 500 ml hot vegetable stock
  • 350 g cauliflower cut into florets
  • 100 g each sugar snap peas and French beans topped

Instructions
 

  • Gently warm the oil in a saucepan over a low heat. Add the onions and fry them for about 5 mins,until soft. Add the curry powder and stir-fry for 1 min, until you are able to smell the distinctive aroma of the spices.
  • Stir in the tomatoes, sweet potato and stock, and bring to the boil. Simmer, covered, for 5 mins, then add the cauliflower. Cook uncovered for 5 mins, then stir in the sugar snap peas and French beans. Simmer for a further 5 mins until all the vegetables are tender. Serve with steamed rice and naan bread.

Moroccan Mushrooms

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These tasty mushrooms are quick to make and perfect for vegetarians

Moroccan Mushrooms

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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 30 ml 2tbsp vegetable oil
  • 1 red onion sliced
  • 450 g 1lb mixed open and closed cup mushrooms
  • 1 400g can chick peas, drained
  • 1 400g can chopped tomatoes
  • 45 ml 3tbsp harissa paste
  • 1 lemon grated zest and juice
  • 45 ml 3tbsp chopped flat parsley
  • couscous to serve

Instructions
 

  • Heat the oil in a large frying pan, add the onion and sauté over a medium heat for 4 mins. Add the mushrooms and sauté for a further 5 mins until the mushrooms are browned.
  • Stir in the chick peas, tomatoes, harissa paste and lemon juice. Bring to the boil, cover and simmer for 8 mins. Remove the lid and season to taste.
  • Mix the lemon zest and parsley together. Serve the mushrooms with couscous and a scattering of the lemon and parsley.

Butternut Squash Tikka Masala

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A classic Indian dish that’s quick to make – you can even swap the squash for marrow or add or use lamb or chicken for a meatier recipe.

Butternut Squash Tikka Masala

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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 tsp finely chopped ginger
  • 1 butternut squash chopped into cubes (or swap for marrow if you like)
  • 20 sugarsnap peas stringed and washed
  • 2 spring onions peeled, washed and cut into a 4cm baton
  • 150 ml tikka masala sauce
  • 1 tbsp finely chopped coriander leaves

Instructions
 

  • Heat the oil in pan, add chopped ginger and sauté for 30 secs, then add sugar snaps and spring onion and sauté for 2 mins.
  • Add the diced squash and sauté for 3-4 mins on low heat. Add sauce and simmer for 5 mins or until the squash is cooked.
  • Sprinkle with chopped coriander leaves and serve with warm bread or rice.

Ginger Polenta Cake

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Ginger gives this gorgeous gluten-free cake a delicious kick. Enjoy it over a cuppa with friends

Ginger Polenta Cake

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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 15

Ingredients
  

For the cake

  • 250 g 8oz butter, softened
  • 250 g 8oz dark brown sugar
  • 1 tbsp ground ginger
  • Pinch of salt
  • 4 medium eggs
  • 250 g 8oz fine polenta (cornmeal)
  • 100 g 3½ oz ground almonds
  • 1 level tsp baking powder gluten-free

For the topping

  • 6 pieces stem ginger
  • 2 tbsp ginger syrup from stem ginger jar

Instructions
 

  • Beat the butter, sugar, ginger and salt together until light and fluffy. Beat in the eggs and fold in the polenta, ground almonds and baking powder.
  • Spoon the mixture into a 26 x 16.5cm (10¼ in x 6½ in) traybake tin, lined with baking parchment, and level the surface.
  • Bake in the centre of the oven for 45-60 mins at 170°C (325°F, gas mark 3), or until the cake is a light golden colour and feels just firm to the touch in the centre. Remove from the oven and leave to cool for about 15 minutes.
  • Cut the stem ginger into long strips and scatter over the cake. Spoon the stem-ginger syrup over the top.
  • Leave the cake to cool completely and then cut into squares.

Notes

Love ginger? Fresh, grated ginger will give this cake more of a kick!

Chocolate and Hazelnut Cake

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Can’t imagine making a cake without flour? Ground nuts are the perfect substitute in this scrumptious gluten-free chocolate extravaganza

Chocolate and Hazelnut Cake

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Prep Time 40 mins
Cook Time 1 hr
Total Time 1 hr 40 mins
Servings 10

Ingredients
  

  • 300 g 10½ oz plain chocolate, broken into small pieces
  • 200 g 7oz whole blanched hazelnuts
  • 150 g 5oz unsalted butter, softened
  • 150 g 5oz caster sugar
  • 4 medium eggs separated
  • 3 tbsp crème fraîche
  • Cocoa powder for dusting
  • Chocolate curls for decorating

Instructions
 

  • Melt the chocolate in a bowl over a pan of simmering water. Set aside to cool. Whizz the nuts in a processor until they look like coarse breadcrumbs. Set aside.
  • Beat the butter and sugar until creamy. Add the egg yolks, one at a time, beating as you go. Stir in the melted chocolate, crème fraîche and nuts.
  • Whisk the egg whites until quite firm. Fold into the cake mixture. Tip the mixture into a 20cm (8in) square loose-based tin lined with greaseproof paper and bake at 180°C (350°F, gas mark 4) for 40 mins.
  • Remove the cake from the oven and allow to cool in the tin on a wire rack. Remove from the tin, dust with cocoa powder and decorate with chocolate curls.

Notes

Remember this is a very rich recipe: a little goes a long way!

Lemon Cheese Polenta Cakes

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This quick cake recipe with a cream cheese and lemon filling is like a small Italian cheesecake. It’s perfect for afternoon tea and is also gluten-free!

Lemon Cheese Polenta Cakes

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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 10

Ingredients
  

  • 1 lemon
  • 90 g 3oz unsalted butter
  • 60 g 2oz caster sugar, plus 2 tbsp
  • 90 g 3oz coarse polenta (found in most supermarkets)
  • 90 g 3oz ground almonds
  • 6 tbsp cream cheese
  • 2 tbsp lemon curd
  • 10 patty tins lined with small squares of Bakewell paper

Instructions
 

  • Set the oven to Gas Mark 3 or 160°C. Pare strips of rind from the lemon and set aside.
  • Cream the butter and sugar until fluffy, then mix in the polenta, ground almonds and 1 tbsp lemon juice. Roll into a cylinder and cut into 10 slices. Roll each portion into a ball, put in the cases and make a thumb-mark depression in each. Bake for 20-25 mins until golden. Leave in the tins for 10 mins. Cool on a wire rack.
  • Meanwhile, cut the lemon parings into fine shreds. Put 2 tbsp sugar with 3 tbsp cold water in a small pan and simmer until the sugar dissolves, then add the lemon shreds and cook for 4 mins until just softening. Leave in the syrup to cool.
  • Soften the cheese and beat in the lemon curd. Put spoonfuls of lemon cheese on each cake and decorate with lemon strands.

Notes

Polenta can vary in texture. the coarse is slightly gritty, so if you prefer, use medium, but not the fine, as this will make the cakes dry