Hey guys,

Im a massive curry fan and i know there are Loads of Slimming world versions out there.
I was wondering is there already a curry recipe thread so we could all share our favorite tried and tested curry recipes because i don't want to get into trouble double posting a thread.

Feed back would be great!!!!
Thank you

(***UPDATE:*** THREAD STARTED GUYS AND GALS!!! FEEL FREE TO ADD ALL YOUR TRIED AND TESTED CURRY RECIPIES........DONT FORGET THE PICS!!!!​

 

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I've not seen just a curry recipe thread, but I think it's a great idea x

 

Neither have I only curries in amongst other recipes I think this thread will be of value as we all make our SW friendly curries in our own way.
Mine are never the same as I do not have a recipe it depends on what I have in and what
type I feel like OH will eat any but sometimes it really brill other times ok therefore will place my head in gear and as I'm cooking the curry will log it down on here
Hope all log theirs here then we'd have a better choice than the Curry book??

 

Hi folks! I'm also a HUGE curry freak. Chk out a website called Curry Frenzy, they have literally hundreds of recipes 4 take-away style curries which r so easy 2 make SW friendly u'd think they were designed 4 it! lol! I'v also tried several of their pre-packed "diet" curry mixes which I ave "allowed" as syn-free as the ingredient lists only herbs n spices!!

 

Good idea! This is my favourite at the moment -

http://www.minimins.com/slimming-world-recipes/289197-potato-spinach-curry.html

I love creamy curries too and I love the korma recipe in the new SW sauce book. Gorgeous!

 

Excellent guys!!! This shall be our Sharing thread! I just made a Fab curry yesterday with a bit of alteration from the sw curry heaven book! Excellent value to me but for all of you out there I will post some recipes so ye don't have to buy it

Feel free to add recipes and post pics everyone!!! Yum cant wait!!!!

 

As we all cook curries different every time I will now start writing down what I add as all my curries tend to be chicken (turkey ) or veg
Sometimes they're really yummy others nice but I never remember what I added and in what quantities so it will be a learning curve for me to write and post in here (last weeks curry was really scrummy will have to try and remember for weekend as I have two Christmas meals out this week ? )

 

(Indian inspired) Chicken curry

INGREDIANTS:

1kg chicken breast cut into bite size chunks
1 400g tin of chopped tomatoes
300ml chicken stock
Fry lite spray
3 or 4tsp of garlic and ginger paste
1tbsp mild or medium curry powder
1tsp each of ground cumin, ground coriander,ground cinnamon
1/2tsp each of crushed cardamom seeds and chilli powder
3 or 4 cloves
1/4tsp tumeric
1 onion finely chopped/grated

Optional chopped corriander and fat free natural yogurt to serve

METHOD:

Season chicken and set asside

Spray a frying pan with frylite and brown the onion

Stir in all the spices and paste and stir-fry for 1-2minutes on high heat then add in the chicken and cook for a further 2-3minutes until flavours locked in

Add the tomatoes and stock,stir and cover tightly

Bring to the boil and simmer for 40-45 minutes until cooked.

Serve with basmati rice. İf you would like a less hot curry or a creamier curry stir in some fat free natural yogurt

Enjoy ..... fabulious and Syn free!!!!!
​

 

Mushy pea curry! Free and superspeed!

For the sauce:
1 tin chopped toms
1 tin mushy peas
1 tin baked beans
1 fried off onion, diced
1 tsp garlic granules
salt and pepper
Tikka powder (as much as you want to taste (average about 1.5 tsp)


Heat all this up together and blitz for a smooth, thick curry sauce, like chip shop curry sauce.
I think add chicken, and veg Ive fried off in Frylight, such as mushrooms, peppers etc

And agreed, the SW book of sauces has some lovely ones

 

I have to try this! i love anything with mushy peas! The only thing I'm missing here is the tikka powder, I've never seen it in any shop here. Is there any suitable substitute I could use such as curry powder or would that ruin the taste?

 

Any curry powder will do really, or perhaps a bit of cumin

 

Pete’s Peanut Curry

Pete’s Peanut Curry (Revisited)

(Adopted from Tesco’s real food booklet)

Not suitable for people with nut allergies

Serves 2

Ingredients

1 Onion (s) (sff)
1 chilli, deseeded & finely chopped (s) (sff)
1 Pepper, finely chopped (s) (sff)
1 Knorr “herb stockpot”
1tsp cumin
1tsp coriander
1tsp turmeric
1tbsp madras curry powder
1tbsp tomato puree (s) (sff)
1tbsp sweetener
2 Garlic cloves (sff)
2cm Ginger, grated
2tbsp smooth/crunchy peanut butter 9syns/2=4.5syns each person
200mL hot water
150g Pre-cooked chicken (s) (ff)
400g chopped tomatoes (s) (sff)

Method

In a frying pan sprayed with Fry Light, cook the onion, pepper, garlic, ginger & chilli until soft.
Add the cumin, turmeric, curry powder & coriander, cook for 2 minutes with the lid on, then add the chicken, tomatoes & sweetener, cook for 10 mins. Make up stock with the stockpot + the water & add the tomato puree to the pan, mix well. Reduce the heat when boiling, simmer for 10 mins then add the peanut butter, mix well and continue to simmer for another 10 mins.
Serve with rice & side salad, sprinkle coriander if required.




You will find a lot of curries on my "recipe book" follow the link below! enjoy.......

 

Thank you so much for sharing billsat! I will defnatly try this week! Looks so yummy!

 

Beefkofta curry
Serves: 4
Syns per serving:
Free on Original and Extra Easy,
12 Syns on Green
Ingredients:
700g/1lb 8oz extra-lean minced beef
2 tsp peeled and finely grated ginger
2 garlic cloves, peeled and crushed
2 tsp crushed fennel seeds
1 tsp ground cinnamon
1 tsp mild or medium chilli powder
Salt and freshly ground black pepper
1 tsp turmeric
2 tbsp medium curry powder
500ml carton passata
¼ tsp artificial sweetener

To Serve
Very low fat natural yogurt
Chilli powder
Mintleaves
Method:

2. Place the minced beef in a mixing bowl along with the ginger, garlic, fennel, cinnamon and chilli powder. Season and, using your hands, mix thoroughly until well combined. Form the mixture into small, walnut-sized balls and set aside.
3. Place the turmeric, curry powder, passata and sweetener in a medium saucepan and bring to the boil. Reduce the heat to a simmer, season well and carefully place the meatballs in the sauce. Cover and cook gently for 15-20 minutes, turning the meatballs occasionally, until they are cooked through.
4. Remove from the heat and serve drizzled with very low fat natural yogurt, sprinkled with a pinch of chilli powder and garnished with fresh mint leaves.

 

kumbai curry



Serves: 4
Prep time: 5 minutes
Cook time: 15 minutes
Syns per serving:
FREE FREE FREE

2 tsp peeled andfinely grated ginger
110g/4oz onion, peeled and finely grated
4 garlic cloves, peeled and crushed
Fry Light
500g/1lb 2oz large button mushrooms, halves or quartered
3 tbsp fat free natural yogurt
1 tbsp tomato purée
2 tsp ground coriander
1 tsp mild chilli powder
Salt and freshly ground black pepper
4 tbsp chopped coriander leaves

1. Mix together the ginger, onion and garlic with 4 tablespoons of water ina small bowl and set aside.
2. Spray a large non-stick wok with Fry Light and place over a high heat.Add the mushrooms and stir-fry for 5-6 minutes or until lightly browned.Transfer the mushrooms to a bowl and set aside. Wipe the wok with sheets ofkitchen paper and re-spray with Fry Light.
3. Place over a high heat and add the onion mixture. Stir-fry for 3-4minutes and then add the yogurt, 1 tablespoon at a time. Add the tomato puréeand ground coriander and stir-fry for 1 minute before adding 300ml/½ pint ofwater, the mushrooms with juices and the chilli powder.
4. Season well and simmer gently for 5-6 minutes (do not boil). Remove fromthe heat and stir in the chopped coriander.

 

thai green chicken curry


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[TD="width: 320, bgcolor: transparent"]54g/1lb boneless, skinless chicken
2 cloves garlic
2 shallots
2.5cm/1in piece root ginger
1 green chilli
1 tsp coriander seeds
1 tsp salt
1 lime
2 x 14g/0.5oz packs fresh coriander
2 level tsp cornflour
28g/1oz block creamed coconut
113g/4oz fresh pineapple
1 small green pepper
1 small red chilli (optional)
coriander sprig to garnish


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[TD="width: 320, bgcolor: transparent"] 1. Cut the chicken 2.5cm/1in cubes and place in a bowl.
2. Peel the garlic, shallots and ginger. Halve and de-seed the chilli and lightly crush the coriander seeds. Place all these ingredients in a food processor or blender and add the salt.
3. Finely grate the lime rind, extract the juice and add to the garlic mixture along with one pack of fresh coriander. Process to form a smooth paste and then stir into the chicken along with the cornflour. Mix well.
4. Grate the coconut into a shallow pan and pour over 284ml/0.5pt water. Bring to the boil, stirring until dissolved. Add the chicken, mix well, bring back to the boil, cover and simmer for 15 minutes or until the chicken is cooked through.
5. Meanwhile, finely chop the pineapple and place in a small bowl. Halve, de-seed and finely chop the pepper and chilli, if using, and finely chop the remaining fresh coriander. Mix the pepper, chilli and coriander into the pineapple and chill until required.
6. Serve the chicken garnished with a sprig of fresh coriander, accompanied with the pineapple relish and green vegetables.


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3 Syns on Green choice
Add 6 Syns if not using chicken as a Healthy Extra
3 Syns on Original choice
3 Syns on Extra Easy
Serves 4

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thai green chicken curry

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[TD="width: 320, bgcolor: transparent"]54g/1lb boneless, skinless chicken
2 cloves garlic
2 shallots
2.5cm/1in piece root ginger
1 green chilli
1 tsp coriander seeds
1 tsp salt
1 lime
2 x 14g/0.5oz packs fresh coriander
2 level tsp cornflour
28g/1oz block creamed coconut
113g/4oz fresh pineapple
1 small green pepper
1 small red chilli (optional)
coriander sprig to garnish


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[TD="width: 320, bgcolor: transparent"]1. Cut the chicken 2.5cm/1in cubes and place in a bowl.
2. Peel the garlic, shallots and ginger. Halve and de-seed the chilli and lightly crush the coriander seeds. Place all these ingredients in a food processor or blender and add the salt.
3. Finely grate the lime rind, extract the juice and add to the garlic mixture along with one pack of fresh coriander. Process to form a smooth paste and then stir into the chicken along with the cornflour. Mix well.
4. Grate the coconut into a shallow pan and pour over 284ml/0.5pt water. Bring to the boil, stirring until dissolved. Add the chicken, mix well, bring back to the boil, cover and simmer for 15 minutes or until the chicken is cooked through.
5. Meanwhile, finely chop the pineapple and place in a small bowl. Halve, de-seed and finely chop the pepper and chilli, if using, and finely chop the remaining fresh coriander. Mix the pepper, chilli and coriander into the pineapple and chill until required.
6. Serve the chicken garnished with a sprig of fresh coriander, accompanied with the pineapple relish and green vegetables.


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.
3 Syns on Green choice
Add 6 Syns if not using chicken as a Healthy Extra
3 Syns on Original choice
3 Syns on Extra Easy
Serves 4

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don.t know what happened-did have coloured boxes on the original one I was given

 

Great stuff guys keep them coming!!!

 

any recipes for indian sides/ starters- am going to try the veg pakoras tonight, but struggling to find any other recipes other than samosas for 1syn each and I know I wouldnt stop at 1- so preferably syn free.
Have a lovely weekend x