Recipe 3: Vegetable Curry

Vegetable Curry

I love spicy food! I find this recipe is great as it can be 0 points and makes a huge amount. I've cut down on the amount of rice I eat, so I tend to have it with a WW or Light Choices naan bread (2 points). Great for a dinner or lunch, especially if you need a low point meal!

Ingredients

1 onion (chopped)
1 clove of garlic
ginger (same amount as garlic)
2 teaspoons of Garam Masala
1 teaspoon of Cumin Seeds
1 teaspoon of Chilli Powder
Butternut Squash
Courgette
Tomatoes
Spinach or cabbage (shredded)
Mushrooms
Tin of tomatoes
Black Pepper
Corriander leaves (optional)
Chopped fresh chilli (optional)

1. Chop the onion, garlic and ginger and fry in a large pan, using Frylight, until soft.
2. Add in the cumin seeds and brown for another minute.
3. Add in the other spices.
4. Cut the BNS into small cubes and add to the pan.
5. Add other ingredients as well as a cup of water. Stir well and simmer for about 15-20mins.
6. Add in the chilli and corriander and stir well.
7. Serve!

All vegetables I've used are optional and you can use as much or as little as you like. Cauliflower, brocolli, red pepper and green beans are also nice in it.

If I don't make it with BNS, I add in a tablespoon of Mango Chutney (0.5) to add sweetness.

It will keep in the fridge for a few days and can be frozen once it's been cooled.

0 POINTS