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Meal Library
Browse all healthy Mauritian meals with full nutrition and calories. Filter by course, health goal or preferences.
77 meals found
Main Courses
44 items
Carry Bombli (Fish Curry)
Mauritian fish curry with bombli (silverbelly), simmered in a fragrant tomato-onion gravy with thyme, garlic and ginger. Served with a 50/50 white and brown rice blend — lean protein, full creole depth.
Dhall Pouri with Rougaille & Chatini Coco
Thin dhall-filled flatbread (dholl puri) pan-grilled with minimal oil, served with rougaille pomme d'amour or poisson salé, and fresh chatini coco. A Mauritian street classic, reimagined lighter — same soft, fragrant bite.
Chicken Briyani
Aromatic basmati layered with tender chicken, caramelised onion and fresh mint — a Mauritian celebration classic. Our healthy version uses a 50/50 white and brown basmati blend for extra fibre, lean skinless chicken, light yoghurt marinade and minimal ghee, keeping it heart-friendly without losing the festive richness. Served with a 50/50 blend of white and brown rice for a low-GI, high-fibre twist — if you prefer traditional white rice, the blend keeps the change barely noticeable. Prefer it milder? Just ask — we dial down the chilli while keeping the full aromatic flavour, so it's gentle on the palate without losing its Mauritian character.
Beef Briyani
Slow-cooked spiced beef layered with fragrant basmati, onion and herbs — a hearty Mauritian favourite. Our healthy version uses a 50/50 white and brown basmati blend, lean beef trimmed of fat, a light spice paste and minimal ghee for a high-protein, lower-fat take that keeps the deep, celebratory flavour. Served with a 50/50 blend of white and brown rice for a low-GI, high-fibre twist — if you prefer traditional white rice, the blend keeps the change barely noticeable. Prefer it milder? Just ask — we dial down the chilli while keeping the full aromatic flavour, so it's gentle on the palate without losing its Mauritian character.
Mauritian Crab Soup
A rich, restorative seafood broth with fresh crab, tomato, garlic, ginger and spring onion. Adapted by skimming the fat and using minimal salt so it stays light and heart-friendly while keeping the deep coastal Creole flavour. Prefer it milder? Just ask — we dial down the chilli while keeping the full aromatic flavour, so it's gentle on the palate without losing its Mauritian character.
Octopus Rougaille
Tender octopus in a tangy tomato and onion sauce with thyme and garlic. Slow-cooked with trimmed oil for a protein-rich, low-fat Creole speciality. Served with a 50/50 blend of white and brown rice for a low-GI, high-fibre twist — if you prefer traditional white rice, the blend keeps the change barely noticeable. Prefer it milder? Just ask — we dial down the chilli while keeping the full aromatic flavour, so it's gentle on the palate without losing its Mauritian character.
Fish Rougaille
White fish fillets in a tangy tomato and onion sauce with herbs and garlic. Lightly cooked with minimal oil for a low-fat, high-protein Creole dish. Served with a 50/50 blend of white and brown rice for a low-GI, high-fibre twist — if you prefer traditional white rice, the blend keeps the change barely noticeable. Prefer it milder? Just ask — we dial down the chilli while keeping the full aromatic flavour, so it's gentle on the palate without losing its Mauritian character.
Prawn Rougaille
Juicy prawns in a tangy tomato and onion sauce with herbs and garlic. Quick-cooked with minimal oil for a light yet flavourful seafood dish. Served with a 50/50 blend of white and brown rice for a low-GI, high-fibre twist — if you prefer traditional white rice, the blend keeps the change barely noticeable. Prefer it milder? Just ask — we dial down the chilli while keeping the full aromatic flavour, so it's gentle on the palate without losing its Mauritian character.
Mushroom Rougaille
Mushrooms in a tangy tomato and onion sauce with thyme and garlic. A low-calorie vegetarian option cooked with minimal oil for a meaty, satisfying flavour. Served with a 50/50 blend of white and brown rice for a low-GI, high-fibre twist — if you prefer traditional white rice, the blend keeps the change barely noticeable. Prefer it milder? Just ask — we dial down the chilli while keeping the full aromatic flavour, so it's gentle on the palate without losing its Mauritian character.
Beef Rougaille
Tender beef in a tangy tomato and onion sauce with thyme and garlic. Lean cuts and trimmed fat keep it balanced while preserving the rich Creole flavour. Served with a 50/50 blend of white and brown rice for a low-GI, high-fibre twist — if you prefer traditional white rice, the blend keeps the change barely noticeable. Prefer it milder? Just ask — we dial down the chilli while keeping the full aromatic flavour, so it's gentle on the palate without losing its Mauritian character.
Calamari Curry
Tender calamari rings in a light turmeric curry with curry leaves. Quickly simmered to keep the squid soft and the dish low in fat without losing its coastal flavour. Served with a 50/50 blend of white and brown rice for a low-GI, high-fibre twist — if you prefer traditional white rice, the blend keeps the change barely noticeable. Prefer it milder? Just ask — we dial down the chilli while keeping the full aromatic flavour, so it's gentle on the palate without losing its Mauritian character.
Chouchou Curry
Chayote pieces in a light curry sauce with herbs. Very low in calories and fat, cooked with minimal oil for a gentle, digestion-friendly dish. Served with a 50/50 blend of white and brown rice for a low-GI, high-fibre twist — if you prefer traditional white rice, the blend keeps the change barely noticeable. Prefer it milder? Just ask — we dial down the chilli while keeping the full aromatic flavour, so it's gentle on the palate without losing its Mauritian character.
Lentil Curry
Creamy dal simmered in golden turmeric with curry leaves. High in plant protein and fibre, cooked with no added fat for a wholesome vegetarian classic. Served with a 50/50 blend of white and brown rice for a low-GI, high-fibre twist — if you prefer traditional white rice, the blend keeps the change barely noticeable. Prefer it milder? Just ask — we dial down the chilli while keeping the full aromatic flavour, so it's gentle on the palate without losing its Mauritian character.
Bean Curry
Butter beans in a light curry sauce with tomato and herbs. Fibre-rich and low-fat, cooked with minimal oil for a satisfying plant-based dish. Served with a 50/50 blend of white and brown rice for a low-GI, high-fibre twist — if you prefer traditional white rice, the blend keeps the change barely noticeable. Prefer it milder? Just ask — we dial down the chilli while keeping the full aromatic flavour, so it's gentle on the palate without losing its Mauritian character.
Potato Curry
Tender potato cubes in a curry sauce with curry leaves. Adapted with less oil and salt while keeping the comforting, home-style Creole taste. Served with a 50/50 blend of white and brown rice for a low-GI, high-fibre twist — if you prefer traditional white rice, the blend keeps the change barely noticeable. Prefer it milder? Just ask — we dial down the chilli while keeping the full aromatic flavour, so it's gentle on the palate without losing its Mauritian character.
Egg Curry
Halved boiled eggs in a golden turmeric curry with curry leaves. A protein-rich vegetarian option made with light coconut milk and minimal oil. Served with a 50/50 blend of white and brown rice for a low-GI, high-fibre twist — if you prefer traditional white rice, the blend keeps the change barely noticeable. Prefer it milder? Just ask — we dial down the chilli while keeping the full aromatic flavour, so it's gentle on the palate without losing its Mauritian character.
Lamb Curry with Rice
Tender lamb in a warmly spiced curry sauce with trimmed fat and minimal oil, served over steamed rice. Adapted with lean cuts and light coconut milk to remain indulgent yet balanced. Served with a 50/50 blend of white and brown rice for a low-GI, high-fibre twist — if you prefer traditional white rice, the blend keeps the change barely noticeable. Prefer it milder? Just ask — we dial down the chilli while keeping the full aromatic flavour, so it's gentle on the palate without losing its Mauritian character.
Prawn Curry
Juicy prawns in a light golden curry sauce with curry leaves and tomato. Quick-cooked with minimal oil to preserve the prawns' sweetness while staying heart-friendly. Served with a 50/50 blend of white and brown rice for a low-GI, high-fibre twist — if you prefer traditional white rice, the blend keeps the change barely noticeable. Prefer it milder? Just ask — we dial down the chilli while keeping the full aromatic flavour, so it's gentle on the palate without losing its Mauritian character.
Goat Curry with Rice
Slow-cooked goat in a fragrant curry sauce with reduced oil, served over steamed rice. Naturally lean goat meat makes this a protein-rich choice while the spice blend keeps the authentic Creole character. Served with a 50/50 blend of white and brown rice for a low-GI, high-fibre twist — if you prefer traditional white rice, the blend keeps the change barely noticeable. Prefer it milder? Just ask — we dial down the chilli while keeping the full aromatic flavour, so it's gentle on the palate without losing its Mauritian character.
Chicken Curry with Rice
Tender chicken simmered in a light turmeric and curry-leaf sauce with reduced coconut milk, served over steamed rice. Adapted by using lean breast, minimal oil and low-sodium stock so it stays heart-friendly while keeping its authentic Creole warmth. Served with a 50/50 blend of white and brown rice for a low-GI, high-fibre twist — if you prefer traditional white rice, the blend keeps the change barely noticeable. Prefer it milder? Just ask — we dial down the chilli while keeping the full aromatic flavour, so it's gentle on the palate without losing its Mauritian character.
Fish Curry with Rice
Fresh white fish in a fragrant, low-oil turmeric curry with curry leaves and tomato, served with steamed rice. Made heart-friendly by trimming oil and using light coconut milk while preserving the authentic coastal Creole flavour. Served with a 50/50 blend of white and brown rice for a low-GI, high-fibre twist — if you prefer traditional white rice, the blend keeps the change barely noticeable. Prefer it milder? Just ask — we dial down the chilli while keeping the full aromatic flavour, so it's gentle on the palate without losing its Mauritian character.
Beef Curry with Rice
Slow-cooked beef in a spiced curry sauce with reduced oil and salt, served over steamed rice. Lean cuts and trimming excess fat keep cholesterol in check while holding onto the rich Creole depth. Served with a 50/50 blend of white and brown rice for a low-GI, high-fibre twist — if you prefer traditional white rice, the blend keeps the change barely noticeable. Prefer it milder? Just ask — we dial down the chilli while keeping the full aromatic flavour, so it's gentle on the palate without losing its Mauritian character.
Vegetable Curry
A medley of seasonal vegetables in a light curry sauce with curry leaves. Naturally low in fat and rich in fibre, made with no added oil beyond a touch for tempering. Served with a 50/50 blend of white and brown rice for a low-GI, high-fibre twist — if you prefer traditional white rice, the blend keeps the change barely noticeable. Prefer it milder? Just ask — we dial down the chilli while keeping the full aromatic flavour, so it's gentle on the palate without losing its Mauritian character.
Eggplant Curry
Tender eggplant in a curry sauce with tomato and herbs. Cooked with minimal oil (eggplant absorbs less when pre-salted) for a smoky, low-fat vegetarian dish. Served with a 50/50 blend of white and brown rice for a low-GI, high-fibre twist — if you prefer traditional white rice, the blend keeps the change barely noticeable. Prefer it milder? Just ask — we dial down the chilli while keeping the full aromatic flavour, so it's gentle on the palate without losing its Mauritian character.
Pumpkin Curry
Tender pumpkin cubes in a golden turmeric curry. Naturally sweet from pumpkin, with no added sugar and minimal oil for a low-calorie side or light meal. Served with a 50/50 blend of white and brown rice for a low-GI, high-fibre twist — if you prefer traditional white rice, the blend keeps the change barely noticeable. Prefer it milder? Just ask — we dial down the chilli while keeping the full aromatic flavour, so it's gentle on the palate without losing its Mauritian character.
Chicken Rougaille
Chicken pieces in a tangy tomato and onion sauce with thyme and garlic. Adapted by trimming skin and oil and using fresh tomatoes for a heart-friendly take on the Creole classic. Served with a 50/50 blend of white and brown rice for a low-GI, high-fibre twist — if you prefer traditional white rice, the blend keeps the change barely noticeable. Prefer it milder? Just ask — we dial down the chilli while keeping the full aromatic flavour, so it's gentle on the palate without losing its Mauritian character.
Octopus Curry
Tender octopus in a rich curry sauce with tomato and herbs. Slow-cooked with trimmed oil to soften the octopus while keeping the authentic Creole depth. Served with a 50/50 blend of white and brown rice for a low-GI, high-fibre twist — if you prefer traditional white rice, the blend keeps the change barely noticeable. Prefer it milder? Just ask — we dial down the chilli while keeping the full aromatic flavour, so it's gentle on the palate without losing its Mauritian character.
Bol Renversé
Iconic upside-down bowl of fried rice topped with egg, chicken, prawns and vegetables. KliT's version keeps the full Sino-Mauritian flavour but swaps white rice for low-GI brown rice, stir-fries in a light spray of oil instead of cupfuls, and uses reduced-sodium light soy — same taste, far less fat and salt.
Boulette (Steamed Dumplings)
Tender steamed dumplings of fish, chicken or vegetables in a light broth. Steaming keeps them naturally low-fat; KliT uses lean minced protein, sneaks in extra chives and cabbage, and salts the broth lightly — the same comforting boulette taste with less fat and sodium.
Roti Chaud with Butter Bean Curry
Soft warm roti with a creamy butter-bean curry — comfort food made lighter with whole grains and minimal oil. Served with a 50/50 blend of white and brown rice for a low-GI, high-fibre twist — if you prefer traditional white rice, the blend keeps the change barely noticeable.
Halim (Lentil & Meat Soup)
Hearty wheat-and-lentil soup with lean meat and ginger — a Ramadan favourite, lightened here with less oil.
Cari Ti Jacques (Breadfruit Curry)
Mauritian breadfruit curry with tomato, garlic and thyme — naturally starchy and rich in fibre for steady energy.
Chicken Rougaille
Tangy tomato-based chicken stew with thyme and garlic — skinless chicken keeps it lean while staying full of flavour. Served with a 50/50 blend of white and brown rice for a low-GI, high-fibre twist — if you prefer traditional white rice, the blend keeps the change barely noticeable. Prefer it milder? Just ask — we dial down the chilli while keeping the full aromatic flavour, so it's gentle on the palate without losing its Mauritian character.
Cari Pois (Pea Curry)
Slow-cooked split peas with Mauritian curry spices and tomato — a plant-protein dish that pairs well with brown rice.
Mine Bouilli (Noodle Soup)
A light Hakka-style noodle broth with vegetables and lean chicken — a comforting, low-fat Mauritian breakfast classic.
Bouillon Brède (Greens Broth)
A clear broth of leafy greens (brède mouroum), garlic and a little fish — light, iron-rich and easy on digestion.
Oats & Banana Porridge
Creamy oats with ripe banana and a dash of cinnamon — a slow-release, heart-friendly Mauritian breakfast.
Mine Frite aux LĂ©gumes
Mauritian vegetable fried noodles stir-fried with minimal oil, garlic and soy — a lighter Hakka-style dish.
Vegetable Briyani (Brown Rice)
Fragrant Briyani with brown basmati, mixed vegetables and Mauritian spices — lower glycaemic load than the white-rice original.
Grilled Fish & Mango Salad
Fresh grilled fish over crisp greens with ripe mango — high protein, omega-3 and vitamin C in one plate.
Farata & Lentil Curry
Soft whole-wheat farata served with a spiced lentil curry — a protein-rich, balanced Mauritian lunch. Served with a 50/50 blend of white and brown rice for a low-GI, high-fibre twist — if you prefer traditional white rice, the blend keeps the change barely noticeable.
Healthy Dholl Puri Wrap
Whole-wheat flatbread filled with yellow split peas, served with a light tomato chutney and fresh salad — a lighter take on the classic street favourite.
Grilled Fish Vindaye
Mauritian-style vindaye made with grilled fish, mustard, turmeric and vinegar — pan-seared instead of deep-fried for a heart-friendly version.
Red Lentil Soup (Brese Cari)
A warming bowl of red lentils with garlic, onion and a hint of cumin — high in fibre and gentle on blood sugar.
Drinks
10 items
Lemongrass Tea
Fragrant herbal lemongrass tea. Naturally caffeine-free and unsweetened — the same soothing, citrusy taste with zero sugar and zero calories.
Lemon & Ginger Drink (No Added Sugar)
Refreshing lemon and ginger cooler. KliT skips the sugar syrup and uses a touch of stevia — the same zesty, spicy kick with no added sugar.
Mango Juice (No Added Sugar)
Thick, luscious mango juice. KliT blends fresh ripe mango with no added sugar — the same rich, fruity taste with only the mango's natural sweetness.
Pineapple Juice (No Added Sugar)
Sweet-tart fresh pineapple juice. KliT presses fresh pineapple with no added sugar — the same juicy, tangy taste with only the fruit's natural sweetness.
Fresh Sugarcane Juice
Sweet cloudy juice pressed from fresh sugarcane. KliT dilutes it slightly with water and ice to cut the sugar load while keeping the fresh, grassy sweetness — same iconic street taste, lighter on blood sugar.
Mint Tea
Fresh mint herbal tea. Light, aromatic and caffeine-free, served unsweetened — the same refreshing taste with zero sugar and zero calories.
Alouda (No Added Sugar)
Cold milky Mauritian drink with basil seeds and a scoop of jelly. KliT sweetens with a little stevia instead of sugar — the same cool, creamy alouda taste with no added sugar.
Tamarind Juice (No Added Sugar)
Tangy tamarind drink. KliT skips the heaped sugar of the market version and lightly sweetens with stevia — the same sharp, tangy tamarind taste with no added sugar.
Passion Fruit Juice (No Added Sugar)
Bright, tangy passion fruit juice. KliT uses 100% fresh pulp with water and no added sugar — the same intense tropical taste, with only the fruit's own natural sweetness.
Fresh Coconut Water
Naturally sweet, hydrating water straight from a green coconut — nothing added, nothing removed. Pure, refreshing and naturally low in calories and sodium.
Snacks
15 items
Savoury Tea Box
Samosa + Pâté + Gâteau Piment + Tea — a full savoury tea-time platter.
Mauritian Sweet Box
Napolitaine + Gâteau Patate + Tea — a sweet Mauritian treat box.
Bread with Tuna
Pain thon — Mauritian tuna bread, toasted whole-grain bread topped with tuna, tomato and cucumber, finished with lemon.
Oats with Local Fruits
Avoine ek frwi lokal — oats with banana, papaya or pineapple and cinnamon, a heart-friendly modern Mauritian breakfast.
Boiled Cassava
Manioc bouilli — boiled Mauritian cassava, a traditional root-crop breakfast, served with fromage blanc (cottage cheese) or low-fat yogurt and fruit.
Boiled Sweet Potato & Egg
Patate douce bouillie — boiled Mauritian sweet potato with a boiled egg and fresh fruit, a simple traditional island breakfast.
Banane & Yogourt
Banane lokal ek yogourt — ripe local banana with plain yogurt and roasted nuts, a quick natural Mauritian breakfast.
Gâteau Piment (Baked)
Gâteau piment boulli — the Mauritian chilli-split-pea cake, here baked instead of deep-fried, served with fresh salad or fruit.
Bread & Egg
Pain ek zé — the everyday Mauritian breakfast of whole-grain bread with scrambled or boiled egg and tomato, made lighter.
Palm Heart Salad
Fresh hearts of palm sliced and tossed with onion, chilli, lemon and coriander — a light, refreshing Mauritian delicacy. Naturally low in calories and fat with no cooking oil, dressed simply with fresh lemon for a heart-friendly, digestion-friendly starter.
Samosa
Crispy pastry filled with spiced potato and peas. KliT bakes instead of deep-fries for the same golden crunch with a fraction of the oil, and uses wholemeal pastry for extra fibre — the authentic samosa taste, lighter on the heart.
Fish Cakes
Spiced fish fritters with chives, garlic and chilli. KliT bakes or air-fries them to a golden crisp instead of deep-frying, and uses less salt while keeping the zing of lime and chilli — same savoury taste, far less fat.
Gato Arouille (Taro Fritters)
Crispy taro fritters with herbs and chilli. KliT pan-fries or air-fries instead of deep-frying, and cuts back the salt while keeping the herbs and chilli punch — same golden crispiness, far less oil.
Baked Gateau Piment
Spiced yellow-split-pea fritters baked instead of fried — crispy, high-protein snacks with a fraction of the oil.
Salade Papaye (Green Papaya Salad)
Shredded green papaya with lemon, chilli and coriander — a crunchy, low-calorie, high-fibre starter.
Desserts
8 items
Gâteau Patate (Reduced Sugar)
Gâteau patate — the traditional Mauritian sweet potato cake, in a smaller, reduced-sugar portion for a lighter breakfast treat.
Poutou
Small soft steamed rice cakes. Already naturally steamed and low-fat, KliT trims the sugar and relies on the coconut's own sweetness — the same fluffy, slightly tangy poutou with less added sugar.
Vermicelle Mauricien
Sweet roasted vermicelli in milk with cardamom, sultanas and almonds. KliT uses low-fat milk, less ghee, and trims the sugar while keeping the cardamom and nuts — the same festive, aromatic taste with less fat and sugar.
Gâteau Patate
Sweet pastry of mashed sweet potato filled with sweetened coconut. KliT lets the natural sweetness of the sweet potato shine, cutting added sugar by half and using a touch of cinnamon and vanilla — same soft, comforting taste with much less sugar.
Napolitain
Layered shortcrust biscuit with strawberry jam and pink icing. KliT bakes with wholemeal flour, uses a reduced-sugar jam, and lightens the icing — the same nostalgic teatime treat with less refined sugar.
Gâteau Coco
Small coconut and sugar cakes with a golden crust. KliT cuts the sugar and lets the fresh grated coconut's natural sweetness lead, keeping the same chewy, toasty coconut flavour — the classic taste with far less added sugar.
Poudine Mais
Creamy sweet corn pudding. KliT uses semi-skimmed milk and cuts the sugar, letting the sweet corn's natural sweetness do the work — the same smooth, comforting dessert with less fat and sugar.
Gâteau Manioc
Soft cassava cakes topped with grated coconut. Naturally gluten-free, KliT reduces the sugar so the earthy cassava and coconut shine through — same soft, comforting taste, less sugar.