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Curry Sauce help

DearFatty

Silver Member
S: 15st4lb C: 10st12lb G: 9st4lb BMI: 28.7 Loss: 4st6lb(28.97%)
#1
I am debating whether to make a veggie curry using a sauce I got from the co-op. The sauce is 14.5 syns for the jar, but obviously will be enough for at least 4 portions.
I assume I divide the curry up, then work how out many syns per portion, but what happens if I then use leftovers for another meal ? Do I add the syns again ?

Confused of North Wales lol
 
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LittleBottle

Where's Skinny Minnie?
S: 12st11lb C: 12st8lb G: 10st0lb BMI: 31.2 Loss: 0st3lb(1.68%)
#2
I'd count it as 4 syns per portion, if you don't eat your whole portion - for example leave 1/4 of it then you've only had 3 syns so that's a syns worth of leftover for another meal.
It's a bit faffy but the easiest way to make sure you're bang on. Unless you mean have the leftovers later in which case I'd just count the syns and eat it whenever during the day.

Does that make sense? If not then sorry but the thought was there, much love x :)
 

DearFatty

Silver Member
S: 15st4lb C: 10st12lb G: 9st4lb BMI: 28.7 Loss: 4st6lb(28.97%)
#3
It does make sense and ty for helping me become less confused :)
 
#4
why dont u do your own....dead easy......
dry fry or frylight and onion garlic and fresh ginger and cumin seeds, add a tablespoon of curry powder when above stuff is cooked, a tin of toms some water and some salt and leave to simmer.....thats it!! oh and some fresh coriander...free !!
 

DearFatty

Silver Member
S: 15st4lb C: 10st12lb G: 9st4lb BMI: 28.7 Loss: 4st6lb(28.97%)
#5
why dont u do your own....dead easy......
dry fry or frylight and onion garlic and fresh ginger and cumin seeds, add a tablespoon of curry powder when above stuff is cooked, a tin of toms some water and some salt and leave to simmer.....thats it!! oh and some fresh coriander...free !!
Thanks for that :) The only thing I find when I make a homemade sauce it always seems watery, am I doing something wrong ?
I will definately give yours a go though
 
#6
just keep simmering it til it becomes a thick pulp...bearing mind if you are using potato and chick peas the starch will help to thicken.....this is the basisi to all indian curries and you would just adapt it to suit your taste...for example a tikka masala in the restaurant they add carnation milk, ground almonds...korma coconut cream ground almonds.....you could add some from frais or yog if you wanted to make creamy??? try blending the mixture after it has boiled down too...
 

DearFatty

Silver Member
S: 15st4lb C: 10st12lb G: 9st4lb BMI: 28.7 Loss: 4st6lb(28.97%)
#7
Thanks again, Ill have a go tonight - wish me luck lol
 


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