Wednesday, 25 March 2015

Vegetable Curry






I used to work in a law firm, with a fantastic bunch of people and every other Thursday a few of us would take it in turns to cook each other lunch and bring it in and have a feast! 

A friend of mine one day brought in a lamb and potato curry - it was the best thing I had ever tasted, so I begged him for the recipe.  That was about four years ago!  Recently I found the email to which he sent me the recipe printed it out and made it.  It was delish and went down a treat in my house!  It used to be that for me a curry would consist of some meat, curry powder and tinned tomatoes, but he showed me which flavours to use, and for that I am very grateful! 

I will one day make his famous curry (will have to get approval from him first) but it helped me adapt the way my curries were made from then on.    I decided this week to make a big batch of veggie curry to take to work and have as my lunch because its so versatile, rice one day, with a jacket potato the next, naan bread - the skies the limit. 

The flavours in this are fabulous even if I do say so myself, a really satisfying and filling meal for you all to enjoy! 

Calories: 145  •  Slimming World: FREE on Extra Easy Plan 

 Weight Watchers Pro Points: 0PP • WeightWatchers Filling & Healthy Values: Free



Preparation time: 15 Minutes
Cooking Time: 45 Minutes
Serves 4

You Will Need:

(an assortment of vegetables – I used the following)
1 Onion Diced
3 Garlic Cloves Chopped
1 Courgette Diced
1 Small Butternut Squash Diced into small cubes (can use pre cut if you want!)
2 Peppers Colour of your Choice Diced
Cauliflower Florets (I used frozen and stupidly didn’t weigh but it was two good handfuls – or I’d say a small head from a fresh one)
Vegetable Stock Cube made up with 200ml of water
1 Tin of Chopped Tomatoes
2 Tsp Ground Coriander
1 Tsp Ground Cumin
1 Tsp Tumeric
1 Tsp Curry Powder
1 -2 Tsp Chilli Powder depending on how hot you like it
1 Tbsp Fat Free Greek Yogurt
Frylight/Calorie Controlled Oil Spray

Method:

In a heavy bottom saucepan sprayed with oil, add the butternut squash and fry for about 2-3 minutes until they start to brown slightly

Add the onions, cook for 2 minutes and add 2-3 tbs water into the pan, the spray oil tends to go quite fast, and we want to soften them not crisp them up! Cook for another 3 minutes, adding more water if they start to get too dry

Tip in all the spices and stir into the onions and butternut squash – add a tsp of water if its a little too try – your nose will be in heaven right now!

Add the courgette and peppers into the pan stirring frequently, but want to get them coated in the spices

Pour in the stock and turn the heat to medium, add the cauliflower and let simmer for 5-6 minutes

Add the canned tomatoes to the pan, cover with a lid and leave to simmer until the veggies are soft but still with a bit of bite. (about 20- 30 minutes but check for tenderness with a fork)

Take the curry of the heat, and stir in the yoghurt nice and gently so it doesn’t split

Serve with: Rice, Jacket Potato, Naan Bread, Kohbez Wrap the possibilities are endless

Weight Watchers Pro Points Value: 0PP 
(If following the Filling & Healthy Plan this is free!!)
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