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Kale and Chickpea Curry – Slimming World (GF)

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A deliciously healthy curry. Gluten free, Slimming World friendy and easy to make.:

INGREDIENTS:

  • 1/2 tsp mustard seeds
  • 1 tsp cumin seeds
  • Large onion
  • 3 crushed garlic cloves
  • Tin of tomatoes
  • 2 tins of chick peas
  • Pinch of salt
  • 1 tsp ground coriander
  • 1 tsp chilli flakes
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • 200g sliced kale

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METHOD:

  1. Lightly fry the mustard and cumin seeds in Frylight until they start popping.img_20170108_185937
  2. Add chopped onions and fry until lightly browned.img_20170108_185913
  3. Add garlic and fry for a few minutes.
  4. Chop the tinned tomatoes and add to the pan.  Simmer for up to 10 minutes to thicken the sauce.IMG_20170108_185839.jpg
  5. Drain the chick peas and add to the pan along with the salt, coriander, chilli flakes, chilli powder and turmeric.  Stir well.
  6. Add the kale a handful at a time.  Continue to cook on a medium heat until the kale has softened.  About 5 mins.img_20170108_185759

I served mine with brown rice and a dollop of natural yoghurt.

Chicken Jalfrezi – Slimming World (GF)

Curries are one of my absolute favourites.  I love experimenting with different ingredients and spices.  For me, it is more about the taste, than the heat of the dish.  You can always add a bit more curry powder but without the right spices it doesn’t always taste right.

Chicken Jalfrezi is a classic curry dish, originally created to use up leftovers by frying them in peppers and onion.  This recipe serves 2 people and is syn-free.

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Ingredients:

  • 2 chicken breast fillets
  • Frylight
  • 1 large onion sliced
  • 1/2 red and 1/2 yellow peppers deseeded and sliced
  • 1 tin of tomatoes – chopped
  • Salt and pepper
  • 1/2 tsp cumin seeds
  • 1/2 tsp chilli powder
  • 1 tsp garlic granules
  • 1/2 tsp ground ginger
  • 1 tsp curry powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • very low fat natural yoghurt and chopped cucumber to serve
  • cooked white rice
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Or use beef, port or lamb.

Method:

  1. Cut the chicken breasts into strips and fry in Frylight until cooked through.
  2. Spray a separate frying pan with Frylight and add the cumin seeds, onion, peppers, garlic and ginger and fry for about 8 minutes.
  3. Transfer the chicken to the mixture and stir well.
  4. Add the curry powder, chilli powder, cumin, coriander, salt and pepper and fry for 1-2 minutes.
  5. Stir in the tomatoes.  Cover, reduce the heat to low and cook for about 5 minutes.
  6. Serve with a side dish of very low fat natural yoghurt and chopped cucumber.

Like curries?  You might enjoy Easy Tikka Masala Sauce – Slimming World or Gobi Chana Curry – Slimming World.

Easy Tikka Masala Sauce – Slimming World

A quick meal at our house used to include the obligatory jar of curry sauce with some kind of meat and some rice.

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A typical jar of tikka sauce like this is around 20 syns.

Now I’m on Slimming World…
I can’t reach for a jar of sauce as it’s crammed full of syns.  It’s quick (not as quick) and easy to make your own sauce for no syns.DSC_0614

Serves 3-4 people

Ingredients: 2 tbsp curry powder, salt, pepper, Frylight, 2 tsp onion powder, 2 tsp of garlic puree, 1 tbsp chilli flakes, 2 tbsp tomato puree, 1/4 tsp sweetener, 2 x 400g tins of tomatoes, 6 tbsp very low fat fromage frais,  cooked meat (I used leftover lamb from previous day, grilled chicken goes well with it).

Method: Put all ingredients except fromage frais and meat into a pan and heat on a medium heat for 2-3 minutes.  Blend the tinned tomatoes with a hand blender and add to the pan.  Bring to the boil, then add meat, then allow to simmer for 10-20 minutes.  Take off the heat, stir in the fromage frais and serve.

Other curries:

 

Courgette Curry – Slimming World

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Courgette curry with fried potatoes

I do eat non-curried foods too.  It’s just that I find it really easy to get lots of my free foods crammed into a decent curry.  This recipe is from an old Slimming World recipe book.  It’s syn free too!

Ingredients: Frylight, 1tsp cumin seeds, 1tsp mustard seeds, 1 onion diced, 2 tsp garlic powder, 1 tbsp curry powder, 2 large courgettes cut into chunks, 400g can chopped tomatoes, 1 tbsp tomato puree, 1/2 tsp artificial sweetener, salt

Method:

  1. Spray a large frying pan with Frylight (I didn’t pick a large enough one and had to change it part way through).  Add cumin and mustard seeds and fry until they start to pop.

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    The seeds can get violent when they start popping!

  2. Add the onion and fry for 5 minutes.

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    … or until softened.

  3. Add the garlic, curry powder and courgette and cook for 3 minutes.

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    Stir often.

  4. Stir in the tomatoes, puree, sweetener and 150ml of water and bring to the boil.
  5. Reduce the heat to low, cover and simmer for 10-12 minutes.
  6. Remove from the heat, season and serve.

I served mine with fried diced up baked potato.

Other curries:

Gobi Chana Curry – Slimming World

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I served mine with Asda Smart Price Golden Vegetable rice.  0.75 syns for half a pack.

Another quick curry that’s syn free.  I love veggie curries and plenty of spice.  It only takes about 30 minutes to make and can be frozen.  This recipe can be found in Slimming World’s Curry Heaven book, £4.95, although I’ve adapted it slightly.

Ingredients: Frylight, 2 small onions diced, 2 tsp garlic powder, 2tsp ground ginger, 2 tsp curry powder, 1 red pepper diced, 1 green pepper diced, 1 cauliflower separated into small florets, 500g passata, 1tsp sweetener, 400g can chickpeas drained & rinsed, salt & pepper, fat free natural yoghurt, 2 tsp mint

Method:

  1. Fry the onion in Frylight for 2-3 minutes.IMG_20160223_174210
  2. Add the garlic, ginger and curry powder and stir quickly.IMG_20160223_174144
  3. Add the peppers and cauliflower and cook for 2-3 minutes.
  4. Add the passata, sweetener and chickpeas and bring to the boil.

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    It doesn’t look pretty, but was delicious!

  5. Reduce the heat and cook for 10 minutes.
  6. Serve with rice and a side of yoghurt with mint.

Other curries:

Quick Beef Curry – Slimming World

IMG_20160221_182209.JPGHere’s a recipe for a very quick beef curry.  It’s syn free and very filling.  It’s a tikka masala style but without the yoghurt.

Serves 2-4 people

Ingredients:

Frylight, 1 large diced onion, 1 diced green pepper, 400g lean beef strips, 1 tsp paprika, 1 tsp garlic powder, 1 tbsp chilli flakes, 2 tsp cumin seeds, 2 tsp turmeric, 2 tsp ground ginger, 1 tbsp curry powder, 4 tbsp tomato puree, tin of chopped tomatoes (400g), 50g frozen peas, 100g fresh spinach.

Method:

  1. Soften the onion and pepper by frying in Frylight on a medium heat.
  2. Add the beef strips and fry until no pink is showing.
  3. Add the paprika, garlic, chilli, cumin, turmeric, ginger and curry powder and fry for a few minutes.  Stirring occasionally.
  4. Transfer to a larger pan if needed before adding the tomato puree, chopped tomatoes, peas and spinach.  Stir well.  Cook for 10-15 minutes on a medium/low heat.
  5. Serve with white rice.

Other curries:

Beef Madras – Slimming World

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Beef Madras

Tonight I fancied trying a curry recipe that I’ve adapted from one of my cook books.  It is not laden with sauce but makes a nice accompaniment with mashed butternut squash.  I also added half a packet of Golden Vegetable Batchelors Super Rice (about 1 syn).

Beef Madras –  serves 2 people.

Ingredients: 

Frylight

2 medium onions, diced

2 cloves

3 cardamon pods

1 tsp ground ginger

1 tbsp of dried chillies

1/2 tsp garlic powder

1 tbsp curry powder

400g beef sizzle steaks cut into bite sized pieces.

1 tsp ground coriander

1/2 tsp ground cumin

Method:

  1. Fry the onion, cloves and cardamon pods for 2-3 minutes on a medium heat.IMG_20160214_200106.JPG
  2. Add the ginger, chillies, garlic powder, curry powder and beef.DSC_0593 (3)
  3. Fry until the beef is brown.
  4. Add the coriander and cumin.DSC_0594
  5. Cook on a low heat for 15 minutes.  Stirring occasionally.

More curries: