Honeyoc
Is a crunchy mama!
Serves 4, 1/4 HEB or 1.5 syns per serve on green or extra easy
Ingredients
1 onion
2 cloves garlic
Thumb size knob of ginger
4 birds eye chillies
2 tsp coriander seeds
1 heaped tsp cumin seeds
10 cardamom pods
1 tsp turmeric
1 heaped tsp garam masala
6 dried kashmiri chillies
1/2 stick of cinnamon
Salt & pepper
1 chicken stock cube
1 cup water
4 tomatoes
1/2 cup frozen peas
4 eggs, boiled
Bunch of fresh coriander
1 tbsp olive oil (HEB/6 syns)
1 tsp tamarind paste
1/2 170g pot 2% Greek yogurt (0.5 syns, negligible per portion)
Finely mince the ginger, garlic, chillies and onions in a food processor. Set aside. Do the same with the tomatoes
Toast the coriander seeds, cumin seeds, kashmiri chillies and cardamom pods in a dry pan until fragrant. Transfer to a mortar & pestle and grind until fine and powdered (the chillies won't break down much) pick out the caramom pod husks.
Heat the oil and fry the minced ginger, garlic, chillies and onions until cooked down and caramelised. Add all the spices, except the garam masala. Stir well and add the tomatoes, salt & pepper and stock cube. Simmer for 10 minutes
After 10 minutes and the sauce is drying out add a splash of water from the 1 cup, allow to cook down again (about 5 minutes) do this until you've used up all the water and you're left with a thick sauce but not too thick.
Add the frozen peas, coriander and tamarind paste. Simmer for 5 minutes.
Take off the heat and stir in the yogurt. Add the halved eggs and stir gently. Serve immediately with cumin rice, recipe here http://www.minimins.com/slimming-world-recipes/233734-veggie-curry-trio.html
and a side of veggies! I had spiced roasted cauliflower. Simply break cauliflower florets into small pieces, spray with frylight and sprinkle with a little salt, pepper, garam masala, ground cumin and cinnamon. Spray with a bit more frylight and roast at 180C for 30 minutes.
Ingredients
1 onion
2 cloves garlic
Thumb size knob of ginger
4 birds eye chillies
2 tsp coriander seeds
1 heaped tsp cumin seeds
10 cardamom pods
1 tsp turmeric
1 heaped tsp garam masala
6 dried kashmiri chillies
1/2 stick of cinnamon
Salt & pepper
1 chicken stock cube
1 cup water
4 tomatoes
1/2 cup frozen peas
4 eggs, boiled
Bunch of fresh coriander
1 tbsp olive oil (HEB/6 syns)
1 tsp tamarind paste
1/2 170g pot 2% Greek yogurt (0.5 syns, negligible per portion)
Finely mince the ginger, garlic, chillies and onions in a food processor. Set aside. Do the same with the tomatoes
Toast the coriander seeds, cumin seeds, kashmiri chillies and cardamom pods in a dry pan until fragrant. Transfer to a mortar & pestle and grind until fine and powdered (the chillies won't break down much) pick out the caramom pod husks.
Heat the oil and fry the minced ginger, garlic, chillies and onions until cooked down and caramelised. Add all the spices, except the garam masala. Stir well and add the tomatoes, salt & pepper and stock cube. Simmer for 10 minutes
After 10 minutes and the sauce is drying out add a splash of water from the 1 cup, allow to cook down again (about 5 minutes) do this until you've used up all the water and you're left with a thick sauce but not too thick.
Add the frozen peas, coriander and tamarind paste. Simmer for 5 minutes.
Take off the heat and stir in the yogurt. Add the halved eggs and stir gently. Serve immediately with cumin rice, recipe here http://www.minimins.com/slimming-world-recipes/233734-veggie-curry-trio.html
and a side of veggies! I had spiced roasted cauliflower. Simply break cauliflower florets into small pieces, spray with frylight and sprinkle with a little salt, pepper, garam masala, ground cumin and cinnamon. Spray with a bit more frylight and roast at 180C for 30 minutes.
